For those looking to upgrade their edibles experience beyond gummies and weed brownies this 4/20, we’ve got recipes for you. Vermont cookbook author Tracy Medeiros’s new cookbook, The Art of Cooking with Cannabis, releases later this spring, and along with an introduction to cannabis and its benefits, Medeiros also includes 125 recipes. They’re helpfully divided into CBD, hemp, and THC recipes, and further sectioned into various regions of the country. Oregon, of course, is well-represented in this book. These two recipes—put them together for a complete CBD dinner—came from a collaboration between East Fork Cultivars, a CBD-rich cannabis cultivator in Cave Junction, and House of Spain EVOO, a Southeast Portland producer of CBD-infused Spanish extra virgin olive oil. Other Oregon contributors include Desert Green Hemp in Sisters, Upward Cannabis Kitchen in Clackamas, and She Don’t Know in Portland. Light up (your stove) and get cooking!
Excerpted from The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America by Tracey Medeiros (Skyhorse Publishing, April 2021).
Flat Iron Steak and Grilled Stone Fruit Salad with CBD-Infused Honey Apple Cider Vinaigrette
By Tracey Medeiros
Makes 4 servings
Tracey Medeiros: Grilled plums are one of my secret obsessions. During the summer when the farm stands are brimming with these juicy jewel-toned gems, this becomes my go-to summer salad. The flat iron steak is a tender cut of beef that has a rich, beefy flavor that pairs beautifully with stone fruits. For the most tender results, the steak is best cooked to an internal temperature of 130–135°F.
Flat Iron Steak
1 tbsp olive oil for brushing grill grate, or as needed
1 pound grass-fed flat iron steak, 1 inch thick
Kosher salt and freshly ground black pepper
3 large ripe stone fruits, pitted and cut into 6 wedges each, such as peaches, plums, or apricots
1 tbsp extra-virgin olive oil
1 (5 ounce) package baby arugula
1/2 cup crumbled blue cheese, or to taste
1/2 cup coarsely chopped pecans
- Heat a grill to high heat and generously brush the cooking grate with oil.
- To make the CBD-Infused Honey Apple Cider Vinaigrette, see recipe below.
- To make the flat iron steak: Pat the meat dry with paper towels, then season both sides with salt and pepper. Place the steak on the grill and cook for 5 minutes. Turn once and continue to cook until an instant-read thermometer reads between 130–135°F. Reduce the grill temperature to medium-high heat for the stone fruits.
- Transfer the steak to a cutting board and tent lightly with foil and let rest for 10 minutes. Thinly slice the steak across the grain on a slight diagonal.
- To grill the stone fruits: While the steak is resting, grill the fruits. Place the fruits in a large bowl and toss with the oil until evenly coated.
- Place the fruits, cut-side down, on the grill and cook until well charred, about 3 minutes per side, depending on the size and ripeness. Transfer to the plate with the steaks.
- To assemble the salad: Place the greens, cheese, and pecans in a large bowl. Toss with 1/4 cup of vinaigrette, adding more to taste. Fan the meat and fruit slices on top of the salad and drizzle with any accumulated juices. Season with salt and pepper to taste. Serve at once.
CBD-Infused Honey Apple Cider Vinaigrette
By House of Spain EVOO in Collaboration with East Fork Cultivars
Makes ⅔ cup
Not just for salads—drizzle this vibrant vinaigrette over asparagus, roasted potatoes, green beans, or the Flat Iron Steak & Grilled Stone Fruit Salad.
1/2 tsp sesame seeds
3 tbsp apple cider vinegar, preferably FIRE BREW apple cider vinegar citrus
2 tbsp honey, preferably The Queen’s Bounty Raw Blackberry Honey
1 tbsp minced parsley
1/2 tsp chopped oregano
1/2 tsp fine-grain sea salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
1/2 cup House of Spain CBD-infused EVOO Original Blend
6 quartered cherry tomatoes
- To toast the sesame seeds: Place the sesame seeds in a small dry skillet, and toast, over medium heat, shaking and stirring continuously, until they start to get fragrant about 3 minutes. Remove from heat and set aside.
- In a small bowl, combine the sesame seeds, vinegar, honey, parsley, oregano, salt, and pepper. In a steady stream, whisk in the olive oil until the vinaigrette is emulsified. Adjust seasonings with salt and pepper to taste. Set aside.
- Add the tomatoes to the vinaigrette 15 minutes before you intend to use.
- Serve with the Flat Iron Steak & Grilled Stone Fruit Salad.
CBD-Infused Olive Oil Bittersweet Chocolate Mousse
By House of Spain in Collaboration with East Fork Cultivars
Makes 6 servings; about ½ cup each
This recipe is a great alternative for people who are lactose intolerant looking for dairy-free dessert options—just remember to omit the dollop of whipped cream. The olive oil adds a decadent richness to the mousse.
6 oz good-quality bittersweet chocolate (60–72% cacao), roughly chopped
1 vanilla bean
1/3 cup CBD-infused extra-virgin olive oil, preferably House of Spain EVOO
4 large organic eggs, separated, at room temperature
1/4 cup plus 1 tablespoon confectioners’ sugar, divided
1/16 tsp (a pinch) plus 1/4 tsp kosher salt, divided
Sweetened whipped cream
- Place the chopped chocolate into the top pan of a double boiler. Set aside.
- Pour about 1 inch of water into the bottom pan and bring to a simmer. Place the top pan with the chocolate on top, making sure the bowl does not touch the simmering water. When half of the chocolate is melted, gently stir until the chocolate has fully melted, about 5 minutes. Remove from the heat and let sit, whisking occasionally, for 10 minutes.
- Place the vanilla bean on a work surface and split it in half lengthwise using a paring knife. Scrape the seeds into the bowl with the chocolate. Whisk in the olive oil until well combined. Set aside, stirring occasionally.
- While the chocolate mixture is cooling, start the egg white peaks. Using a stand mixer, beat the egg whites with 1 tablespoon of confectioners’ sugar and 1/16 teaspoon of salt, on medium speed, until stiff peaks form, about 4 minutes.
- In a separate large bowl, beat the egg yolks with the remaining 1/4 cup of sugar and the remaining 1/4 teaspoon of salt until pale yellow.
- In a slow and steady stream, fold the chocolate-oil mixture into the yolk mixture, until completely combined and slightly thickened.
- Fold the egg whites into the yolk mixture in 3 additions, until mousse is streak-free.
- Divide the mousse between six 4-ounce ramekins or jelly jars. Cover with plastic wrap and refrigerate until the mousse is set, about 30 minutes. Remove the mousse from the refrigerator and let sit at room temperature for 15 minutes before serving.
- Garnish with a dollop of whipped cream and orange zest.