Stay tuned for more delicious recipes from The High's and Hello's Co.
Coming soon..... The Cannabis Cookbook!
Coming soon..... The Cannabis Cookbook!
Sample Infused Recipes
Bakery Style Lemon Blueberry Muffins
Yield: 12 muffins
Ingredients:
2 1/2 cups (353g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (220g) granulated sugar
1 - 2 Tbsp lemon zest
4 Tbsp (56g) Cannabutter, softened
4 Tbsp (60ml) Cannaoil
2 large eggs
1/2 cup (120ml) buttermilk
1/2 cup (125g) sour cream
1/2 Tbsp (45ml) fresh lemon juice
1/2 Tbsp (45ml) Too high Tintcher
1 2/3 cups (250g) fresh blueberries
Topping:
1 1/2 Tbsp sparkling sugar/raw sugar or make a lemon glaze with 1/2 cup (62g) powdered sugar mixed with 1 Tbsp fresh lemon juice
Instructions:
Preheat oven to 425 degrees. Line a 12-cup muffin pan with paper liners. In a mixing bowl whisk together flour, baking powder, baking soda, and salt for 20 seconds, set aside.
Add sugar to the bowl of an electric stand mixer, add lemon zest and using your fingertips rub zest with sugar for about 1 minute. Place bowl on stand mixer, add butter and 1 Tbsp vegetable oil then fit mixer with a paddle attachment and whip mixture until pale and fluffy. Mix in remaining 3 Tbsp cannaoil. Blend in eggs one at a time. Remove bowl from stand mixer.
In a bowl or liquid measuring cup whisk together buttermilk, sour cream and lemon juice. Add 1/3 of the flour mixture to the cannabutter mixture and fold until nearly combined, then add 1/2 of the buttermilk mixture and fold until nearly combined. Repeat process with flour and buttermilk mixtures once more. Fold in last 1/3 of the the flour mixture until nearly combined then fold in blueberries (batter should be combined at this point but don't over-mix, it will be thick and starting to fluff up). Divide batter among paper lined-muffin cups filling each cup heaped full (about a slightly heaped 1/3 cup in each. Use up all the batter), if using sanding sugar sprinkle evenly over tops of muffins (if doing the glaze instead you'll be adding this after baking). Bake in preheated oven 8 minutes then reduce oven temperature to 400 degrees and continue to bake 10 - 13 minutes longer until toothpick inserted into center comes out free of batter. Remove from muffin pan and cool on a wire rack. If doing the glaze instead of the sugar topping, whisk together powdered sugar and lemon juice in a small bowl to blend well (you want it to be somewhat thin so add a little more lemon juice 1/2 tsp at a time as needed). Brush over tops of warm muffins and let set at room temperature. Store muffins in an airtight container.
Yield: 12 muffins
Ingredients:
2 1/2 cups (353g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (220g) granulated sugar
1 - 2 Tbsp lemon zest
4 Tbsp (56g) Cannabutter, softened
4 Tbsp (60ml) Cannaoil
2 large eggs
1/2 cup (120ml) buttermilk
1/2 cup (125g) sour cream
1/2 Tbsp (45ml) fresh lemon juice
1/2 Tbsp (45ml) Too high Tintcher
1 2/3 cups (250g) fresh blueberries
Topping:
1 1/2 Tbsp sparkling sugar/raw sugar or make a lemon glaze with 1/2 cup (62g) powdered sugar mixed with 1 Tbsp fresh lemon juice
Instructions:
Preheat oven to 425 degrees. Line a 12-cup muffin pan with paper liners. In a mixing bowl whisk together flour, baking powder, baking soda, and salt for 20 seconds, set aside.
Add sugar to the bowl of an electric stand mixer, add lemon zest and using your fingertips rub zest with sugar for about 1 minute. Place bowl on stand mixer, add butter and 1 Tbsp vegetable oil then fit mixer with a paddle attachment and whip mixture until pale and fluffy. Mix in remaining 3 Tbsp cannaoil. Blend in eggs one at a time. Remove bowl from stand mixer.
In a bowl or liquid measuring cup whisk together buttermilk, sour cream and lemon juice. Add 1/3 of the flour mixture to the cannabutter mixture and fold until nearly combined, then add 1/2 of the buttermilk mixture and fold until nearly combined. Repeat process with flour and buttermilk mixtures once more. Fold in last 1/3 of the the flour mixture until nearly combined then fold in blueberries (batter should be combined at this point but don't over-mix, it will be thick and starting to fluff up). Divide batter among paper lined-muffin cups filling each cup heaped full (about a slightly heaped 1/3 cup in each. Use up all the batter), if using sanding sugar sprinkle evenly over tops of muffins (if doing the glaze instead you'll be adding this after baking). Bake in preheated oven 8 minutes then reduce oven temperature to 400 degrees and continue to bake 10 - 13 minutes longer until toothpick inserted into center comes out free of batter. Remove from muffin pan and cool on a wire rack. If doing the glaze instead of the sugar topping, whisk together powdered sugar and lemon juice in a small bowl to blend well (you want it to be somewhat thin so add a little more lemon juice 1/2 tsp at a time as needed). Brush over tops of warm muffins and let set at room temperature. Store muffins in an airtight container.
Sheet Pan Honey Mustard Salmon and Rainbow Veggies
Yield: 3 servings
Ingredients:
1 medium yellow squash , sliced into 1/2-inch thick rounds
2 1/2 cups bite size broccoli florets
1/2 medium red onion , diced into 1 inch chunks
2 Tbsp cannaoil , divided
Salt and freshly ground black pepper
1 Tbsp infused dijon mustard mustard
1 Tbsp cannahoney
3 garlic cloves , minced, divided
2 tsp fresh lemon juice
3 (5 - 6 oz) skinless salmon fillets
1 cup grape tomatoes (I actually used 1 1/2 cups because I love tomatoes)
4 lemon wedges , for serving
Instructions:
Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment. Place squash on baking sheet on upper third portion of baking sheet then place broccoli in the middle portion and red onion on bottom portion*. Drizzle veggies with 4 tsp cannaoil, season with salt and pepper and toss while keeping veggies separated in each section. Roast in preheated oven 8 minutes. Meanwhile in small bowl stir together mustard, honey, 1 tsp of the olive oil, 1 minced clove garlic and lemon juice, set aside.
Remove baking sheet from oven. Move veggies down a little ways to fit tomato layer and salmon (as pictured in photos above). Place salmon on baking sheet next to squash layer (bottom side facing up), brush of salmon fillets with half of the mustard mixture and season with a fair amount of salt and pepper, then flip each portion and brush tops with remaining mustard mixture and season with salt and pepper. Place tomatoes on baking sheet in the top portion of the baking sheet, drizzle with last 1 tsp olive oil and season with salt and pepper. Sprinkle remaining 2 cloves garlic evenly over the vegetables and tomatoes. Return to oven and roast until salmon has cooked through and vegetables have softened, about 12 - 15 minutes longer. Serve immediately with lemon wedges for spritzing over salmon and vegetables.
*I actually added the red onion later on when adding the tomatoes and salmon because I wanted them to be brightly colorful, but next time I'm adding them at the beginning so they soften more - as listed above.
Recipe source: Cooking Classy
Yield: 3 servings
Ingredients:
1 medium yellow squash , sliced into 1/2-inch thick rounds
2 1/2 cups bite size broccoli florets
1/2 medium red onion , diced into 1 inch chunks
2 Tbsp cannaoil , divided
Salt and freshly ground black pepper
1 Tbsp infused dijon mustard mustard
1 Tbsp cannahoney
3 garlic cloves , minced, divided
2 tsp fresh lemon juice
3 (5 - 6 oz) skinless salmon fillets
1 cup grape tomatoes (I actually used 1 1/2 cups because I love tomatoes)
4 lemon wedges , for serving
Instructions:
Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment. Place squash on baking sheet on upper third portion of baking sheet then place broccoli in the middle portion and red onion on bottom portion*. Drizzle veggies with 4 tsp cannaoil, season with salt and pepper and toss while keeping veggies separated in each section. Roast in preheated oven 8 minutes. Meanwhile in small bowl stir together mustard, honey, 1 tsp of the olive oil, 1 minced clove garlic and lemon juice, set aside.
Remove baking sheet from oven. Move veggies down a little ways to fit tomato layer and salmon (as pictured in photos above). Place salmon on baking sheet next to squash layer (bottom side facing up), brush of salmon fillets with half of the mustard mixture and season with a fair amount of salt and pepper, then flip each portion and brush tops with remaining mustard mixture and season with salt and pepper. Place tomatoes on baking sheet in the top portion of the baking sheet, drizzle with last 1 tsp olive oil and season with salt and pepper. Sprinkle remaining 2 cloves garlic evenly over the vegetables and tomatoes. Return to oven and roast until salmon has cooked through and vegetables have softened, about 12 - 15 minutes longer. Serve immediately with lemon wedges for spritzing over salmon and vegetables.
*I actually added the red onion later on when adding the tomatoes and salmon because I wanted them to be brightly colorful, but next time I'm adding them at the beginning so they soften more - as listed above.
Recipe source: Cooking Classy
Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken
Yield: About 5 - 6 servings
Ingredients:
1 lb grilled chicken breasts , sliced into strips*
1 lb dry linguine , fettucine or spaghetti
Salt and freshly ground black pepper
1 cup reserved pasta water
6 oz fresh baby spinach , steamed just until beginning to wilt
2 Tbsp extra cannaoil
1 1/2 tsp lemon zest
2 Tbsp lemon juice
1 1/2 cups part skim ricotta
1/2 cup finely shredded parmesan , plus more for serving
Instructions:
Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.
Drain water (reserve 1 cup) and return pasta to pot. Set pot over medium-low heat and add cannaoil, lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat. Add in more pasta water as desired to thin and season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired.
We recommend brushing the chicken lightly with olive oil and season both sides salt, pepper and garlic powder before grilling.
Recipe source: Cooking Classy
Yield: About 5 - 6 servings
Ingredients:
1 lb grilled chicken breasts , sliced into strips*
1 lb dry linguine , fettucine or spaghetti
Salt and freshly ground black pepper
1 cup reserved pasta water
6 oz fresh baby spinach , steamed just until beginning to wilt
2 Tbsp extra cannaoil
1 1/2 tsp lemon zest
2 Tbsp lemon juice
1 1/2 cups part skim ricotta
1/2 cup finely shredded parmesan , plus more for serving
Instructions:
Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.
Drain water (reserve 1 cup) and return pasta to pot. Set pot over medium-low heat and add cannaoil, lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat. Add in more pasta water as desired to thin and season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired.
We recommend brushing the chicken lightly with olive oil and season both sides salt, pepper and garlic powder before grilling.
Recipe source: Cooking Classy
Teriyaki Shrimp and Asparagus
Servings: 4
Ingredients:
6 Tbsp low-sodium soy sauce
6 Tbsp water, divided
2 1/2 Tbsp cannahoney
2 Tbsp packed brown sugar (light or dark)
2 tsp peeled and minced fresh ginger
1 1/2 tsp minced garlic
1 Tbsp rice vinegar
1/4 tsp sesame oil ,optional
1 Tbsp cornstarch
1 1/4 lbs large (21/25) shrimp
2 Tbsp cannaoil or cannabutter
1 lb asparagus (preferably thicker spears), woody ends trimmed, diced into 1-inch pieces
Sesame seeds, for garnish (optional)
Instructions:
In a small saucepan whisk together low-sodium soy sauce, 5 Tbsp of the water, cannahoney, brown sugar, ginger, garlic and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 1 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 30 seconds - 1 minute, stirring constantly. Remove from heat, cover and set aside.
Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. Add asparagus and saute until tender, about 4 - 5 minutes. Transfer to a plate. Heat remaining 1 Tbsp oil in skillet, add shrimp. Cook on first side about 1 1/2 minutes then flip and cook on opposite side until cooked through, about 1 1/2 minutes. Add in asparagus, pour in teriyaki sauce and toss everything to evenly coat. Serve warm over white or brown rice, garnish with sesame seeds if desired.
Recipe source: Cooking Classy, adapted from my other Teriyaki recipe
Servings: 4
Ingredients:
6 Tbsp low-sodium soy sauce
6 Tbsp water, divided
2 1/2 Tbsp cannahoney
2 Tbsp packed brown sugar (light or dark)
2 tsp peeled and minced fresh ginger
1 1/2 tsp minced garlic
1 Tbsp rice vinegar
1/4 tsp sesame oil ,optional
1 Tbsp cornstarch
1 1/4 lbs large (21/25) shrimp
2 Tbsp cannaoil or cannabutter
1 lb asparagus (preferably thicker spears), woody ends trimmed, diced into 1-inch pieces
Sesame seeds, for garnish (optional)
Instructions:
In a small saucepan whisk together low-sodium soy sauce, 5 Tbsp of the water, cannahoney, brown sugar, ginger, garlic and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 1 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 30 seconds - 1 minute, stirring constantly. Remove from heat, cover and set aside.
Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. Add asparagus and saute until tender, about 4 - 5 minutes. Transfer to a plate. Heat remaining 1 Tbsp oil in skillet, add shrimp. Cook on first side about 1 1/2 minutes then flip and cook on opposite side until cooked through, about 1 1/2 minutes. Add in asparagus, pour in teriyaki sauce and toss everything to evenly coat. Serve warm over white or brown rice, garnish with sesame seeds if desired.
Recipe source: Cooking Classy, adapted from my other Teriyaki recipe