Warm Up to Fall

With
Summer winding down and Fall peaking its head out from around the corner, September’s
favorite recipes involve the last glimmer of summer with fresh fruits and
vegetables and team up with some hearty, belly-filling breads and add a dash of
adventure with fresh shrimp and citrus. Step outside once more for a quick
barbeque and say goodbye to Summer and hello to Fall with a proper feast with
these tasty infused dishes and a slew of your favorite people!

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GRILLED  SHRIMP SKEWERS

1 ½ lbs. extra jumbo
shrimp, peeled and deviated with tail piece left on

½ cups fresh squeezed lime
juice

1 teaspoon smoked sweet
paprika

¼ cup cannabis-infused
olive oil*

1 ½ teaspoons honey

Salt and pepper to taste

Prepare a hot grill fire,
gas or charcoal. In a large bowl, mix lime juice, sweet paprika, infused olive
oil and honey, salt and pepper to taste. Place the shrimp in the bowl and toss
the shrimp in the marinade, let sit for 15 minutes at room temperature. Thread
the shrimp on metal skewers or wooden skewers that have soaked in water for 30
minutes. Grill the shrimp flipping once until firm and opaque throughout. 6
minutes total.

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PANZANELLA SALAD

8 servings

6 cups day old Italian
bread, cut into bite size pieces.

¹/₃ cup cannabis-infused olive
oil*

Salt and pepper to taste

3 cloves of garlic, minced

¼ cup cannabis-infused
olive oil

2 tablespoons Balsamic
vinegar

4 medium ripe tomatoes, cut
into wedges

8 baby yellow tomatoes,
halved

¾ cup sliced red onion

3 cups of mixed greens

10 basil leaves, shredded

½ cup pitted and halved
green olives

1 cup fresh mozzarella, cut
into bite size pieces

Preheat oven to 350°. In a
large bowl, toss bread with ¹/₃ cup infused olive oil,
salt and pepper and garlic. Lay bread on a baking sheet and toast in the
preheated oven until golden brown, 15 minutes. Allow to cool slightly. While
the bread is in the oven, whisk together ¼ cup infused olive oil and balsamic
vinegar, gently toss together the bread, tomatoes, onion, basil, mixed greens, olives
and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes
before serving.

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TROPICAL MANGO SORBET

Serves 6

4 mangos (about 3 lbs.)
pitted and cut into ½ pieces

1 medium papaya (about 1
lb.)

1 cup pineapple juice

½ cup granulated sugar

¼ cup cannabis-infused
coconut milk**

Finely grated zest and
juice of 1 lime

Puree all ingredients in a
blender until smooth. Transfer the mixture to a bowl, cover and refrigerate
until cold (3 hours).

Freeze in an ice cream
machine according to the manufacture instructions.

Transfer sorbet to an
airtight container and freeze overnight to finish setting.

Before serving let the
sorbet sit out of the freezer for about 5 minutes to soften, it will keep in
the freezer for about 2 weeks!

**INFUSED COCONUT MILK

1 cup coconut milk

1 gram of hash

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Simmer over a medium heat
until melted. Cool and pour and store in a glass jar in the refrigerator.