3 Best Cannabis Recipes for an Extra Yummy Holiday

With the holiday season in full swing, you’re likely doing your fair share of cooking. This time of the year brings not just gifts, but also delicious meals. If you’re looking to spice up your meals with a bit of flavor, a good way to do so is with cannabis. Here are three cannabis recipes that will make your holidays extra yummy. 

Brussel Sprouts with Toasted Pine Nuts

Ingredients: 1.5 pounds of trimmed brussel sprouts, Two tablespoons of extra virgin olive oil, One tablespoon of Potli CBD olive oil, A vial of Potli THC chili oil, 1/3 cup pine nuts, Lemon Pepper, Black pepper, Salt

First, preheat the oven to around 400°. Wash your brussel sprouts and coat them with your extra virgin olive oil and Potli oils. You can then also add your preferred amount of salt and black and lemon pepper. Then spread the brussel sprouts onto a sheet and place it into the oven for around twenty minutes. After that time has elapsed, raise the temperature to 450° and leave the brussel sprouts in for another ten minutes. While this is occurring, put your pine nuts in a non-stick pan and toast them on medium-low heat until they’re golden brown. Remove them once they are done and place them onto a plate. Once the brussel sprouts have cooked for 30 minutes, you should combine the brussel sprouts and toasted pine nuts. Lastly, add the vial of chili oil and coat it.

Sweet Potato Rounds and Garlic Aioli

Ingredients: Two large sweet potatoes, Two tablespoons of extra virgin olive oil, One tablespoon of Potli THC Infused Sriracha, Two tablespoons of Potli CBD olive oil, 1 ½ cups of mayonnaise, One moderate-sized shallot, Four large garlic cloves, ½ medium lime, Pepper, Salt 

Preheat the oven to 400°. Then slice the sweet potatoes into about 36 pieces while leaving the skin on. Put the slices into a bowl and then season them with salt and pepper. Toss in 1½ tablespoon of the extra virgin olive oil and the Potli olive oil and spread it throughout the pieces. You can then place the slices on a sheet and bake them for around twenty minutes. After that time has passed, flip the pieces and bake them for another twenty minutes. While this is happening, put your mayo in a mixing bowl and heat up a pan on medium heat. Once the pan is hot enough, place the shallots, minced garlic, and the rest of the olive oils in it. Cook the shallots and garlic until they are golden brown. Once they are finished, put them in the mixing bowl with the mayo. Add the Potli Sriracha, salt, pepper, and lime juice to the bowl as well. Mix it all together to help finalize the aioli. Place the finished potato rounds and aioli on a plate and enjoy the dish. 

Crabby Deviled Eggs

Ingredients: One pound of fresh cleaned dungeness crab meat, Six peeled and hard boiled eggs, ½ bunch of minced green onions, one tablespoon of Potli THC Infused Sriracha, ½ cup of mayonnaise, one tablespoon of preserved minced lemon, Japanese 7 Spice Blend, Black Pepper, Salt 

Hard boil your six eggs. Put your crab meat, green onions, Potli Sriracha, mayo, and preserved minced lemon into a bowl and lightly mix them. Once your eggs are cool you can cut them in half longways and place them on a plate. Top the sliced egg pieces with the mixture you’ve created. Garnish the pieces with a sprinkle of the Japanese 7 Spice Blend and green onion.

A holiday recipe is only as good as the cannabis products being used for it. Cornerstone Wellness cannabis dispensary carries all products in the aforementioned recipes and a very wide range of the finest lab-tested THC and CBD products. For more information about our products, call us at (323) 259-8933 or contact us online. Our welcoming team will provide personal counseling that will help you choose the right cannabis product for you.