2 minute read


#theshortordercannabisrevolutionary @chef_sebastian_carosi



As soon as the heat of summer arrives our thought quickly shift to eating outdoors, grilling out over an open flame, smoked meats and barbeques on the block, fresh squeezed lemonade, and the ubiquitous refreshing fruit salad. If your state is now a legal cannabis state, you can’t let summer pass you by without making this gorgeous cannabis-infused salad. Utilizing seasonal fruit, fresh young cannabis leaves, and several cannabis-infused pantry items to create a well-rounded mix of cannabinoids to feed your endocannabinoid system in the heat of the summer sun. The simple dressing used is a cannabis-infused smoky lemonade vinaigrette to brighten the juicy fruit. Let’s talk about that burrata cheese for a second. Burrata means buttered in Italian, so yeah, you already know it is going to be outstanding. It is a fresh Italian cheese, that comes in a very delicate soft ball. When you cut into it, cream oozes out. It is extremely rich, creamy, and so damn divine. If you haven’t tried burrata yet, run, don’t walk to the store, and buy yourself a chunk right now… (don’t forget the stone fruit). Quick warning… once you have tasted it, you will be addicted. This salad is absofuckenlutely gorgeous any way you present it and only takes minutes to prepare. Take advantage of the summer's finest stone fruit and heirloom tomatoes as well as the everchanging cannabis laws in this country. PAGE 49



Prep time: 20 minutes

Yield: 4 servings

Total THC / CBD: depends on the potency of the products used

Status: summer salad

From The Cannabis Pantry: cannabis infused rice wine vinegar, cannabis infused grape seed oil, cannabis infused wildflower honey


chef’s knife, cutting board, medium stainless-steel bowl, wire whisk, service platter or plates 1 tbsp + ½ tsp cannabis grape seed oil (made in mb2e) 2 tbsp cannabis-infused wildflower honey (made in the mb2e) ¼ tsp chipotle adobo (pureed can of chipotles) 2 oz baby wild arugula (more if desired) 4 oz fresh burrata or mozzarella (torn into pieces) (fresh goat cheese is okay to use also) ¼ cup fresh young cannabis leaves


2 peaches (stone removed, cut into wedges)

1 vine ripe heirloom tomato (cut into large rounds)

1 nectarine (stone removed, cut into wedges)

1 small plum (stone removed, cut into wedges)

½ tsp jacobsen sea salt flakes

¼ tsp cracked pepper

2 tbsp + 1 tsp fresh lime juice

1 tsp cannabis rice wine vinegar (made in the mb2e)


Place arugula in a large bowl and drizzle with ½ tsp each vinegar and oil, and a pinch of salt and pepper.

Toss to coat, set aside. Arrange tomatoes on a platter (or divide among plates) and sprinkle with a few pinches of sea salt; top with stone fruit wedges.

In a small stainless-steel bowl combine lime juice, rice wine vinegar, cannabis grape seed oil, honey, chipotle adobo, and set aside.

Arrange arugula + fresh young cannabis on top and gently toss with stone fruit and tomato to incorporate a little.

Disperse quarter-size pieces of the burrata evenly around the salad in random places.

Drizzle salad with the vinaigrette. season to taste with several pinches of sea salt and fresh cracked pepper.

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