THC INFUSED PESTO

Serves 4-6

Infused Pesto Ingredients:

2 cups fresh basil leaves

1/2 cup freshly grated Romano 1/2 cup Pantry THC infused extra virgin olive oil

1/3 cup pine nuts or chopped walnuts)

3 garlic cloves, minced (about 3 teaspoons)

1/4 teaspoon salt, more to taste

1/8 teaspoon freshly ground black pepper, more to taste

  1. Add all ingredients into a food processor and blend for 5-10 seconds.

  2. Season to taste.

  3. Transfer to bowl and cover tightly, best if kept refrigerated. 

CBD Red Velvet Cookies

Serves 6-8

CBD Red Velvet Cookies
Ingredients
• 1 1/2 cups all-purpose flour
• 2 1/2 Tbsp cocoa powder
• 1 tsp cornstarch
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup CM Hemp butter , softened
• 1 cup granulated sugar
• 1 tsp distilled white vinegar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp red food coloring
• 3/4 cup white chocolate chips , divided

Instructions:
Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cocoa powder, cornstarch, baking powder and salt, set aside.
In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, sugar and vinegar until pale and fluffy, about 3 - 4 minutes. Mix in egg. Add in vanilla and red food coloring and mix until blended. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. Mix in white chocolate chips (note: I mixed in half of the white chocolate chips then set aside the other half to press into the tops of the rolled dough balls so more of them show through when baking. Scoop dough out by the heaping tablespoonfuls and shape into balls. Transfer to Silpat or parchment paper lined baking sheets and bake in preheated oven 9 - 11 minutes.

CBD Honey Glazed Salmon

Serves 3-5

Honey Glazed Salmon:

4 Salmon Filets

Salt and black pepper, to taste

1/4 cup all-purpose flour

2 Tbsp. light olive oil or any high-heat cooking oil

1/4 cup honey

2 Tbsp. soy sauce

1 medium lemon, cut into wedges

Directions:

  1. Combine 1/4 cup honey and 2 Tbsp soy sauce and stir until well combined and set aside for glaze.

  2. Season Salmon with salt & pepper. Dredge both sides in flour.

  3. Heat pan to medium heat (be sure not to overheat, marinade will burn while cooking.)

  4. Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Saute salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked.

  5. Plate and garnish with fresh lemon juice.

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