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Just in time for Valentine’s Day we've partnered with Chef Marc Marrone of Nice Hospitality (parent company of HallPass, SkinnyFATS, and new, high-end dining concept Italian Graffiti) to create a four-course, cannabis-infused Valentine’s Day dinner complete with recipes Utah medical cannabis cardholders can easily prepare at home. We're excited to provide recipes that provide a new way for patients to take their medical cannabis and incorporate it into their wellness routines.
See the recipes below or download the full recipe booklet here.
Used in blood orange cake recipe below or use in any of your favorite dishes
3.5 grams cannabis flower (Try with WholesomeCo Thin Mint Flower)
1 cup extra virgin olive oil
Preheat oven to 240 degrees, if you have a convection oven, turn fan off (cannabis will fly everywhere)
Break up cannabis into pieces slightly larger than a pea, place on a sheet pan, and place in oven
Bake for 30 min at 240 degrees to de carb and activate the THC compounds
Heat olive oil in small pot with a thermometer to 240 degrees and add the cannabis flour, simmer for 30 min
Once infused, turn off heat, allow olive oil to cool, then strain into a bowl with a fine mesh strainer
Infused caesar dressing, sourdough croutons, parmigiano frico
Cannabis-infused caesar dressing ingredients
2 garlic cloves, minced
1 teaspoon anchovy paste (optional)
2 tablespoons lemon juice
1 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1 large egg yolk
1 tablespoon of cannabis-infused olive oil
¼ cup of vegetable oil
3 tablespoons of finley grated parmesan
Yield: 1 cup, roughly 23 mg THC
4 tablespoons of unsalted butter, melted
1 tablespoon infused olive oil
1x1 inch cubes of sourdough bread
1 clove of garlic minced
1 tablespoon Chopped flat leaf parsley
½ tsp kosher salt
¼ tsp fresh cracked black pepper
½ cup of parmesan
Build the salad
2 romaine hearts
2 cups infused croutons
¼ of caesar dressing
¼ cup parm
Step 1: Make the dressing
Place egg yolk, anchovy paste, lemon juice, and mustard in medium mixing bowl. ( roll a kitchen towel lengthwise and then place on counter top in a circle shape for bowl to sit in, will allow you to whisk without holding bowl). Start to whisk until smooth.
While whisking add tablespoon of infused olive oil, then continue to whisk, and slowly stream in vegetable oil. Once oil is fully incorporated, add parmesan and salt.
Step 2: Cannabis-infused croutons
In large mixing bowl add bread, then combine all ingredients besides parmesan and pour over bread, toss until the bread has evenly absorbed the melted butter and oil, then toss with parmesan
Heat oven to 375, place croutons on lined baking sheet. Bake for 18-20 minutes, or until golden brown and crispy.
Step 3: Build the salad
Wash and chop romaine hearts, add to mixing bowl, toss with croutons, and dressing. Place in serving bowl, top with parmesan.
Manilla clams, white wine, herb oil, pickled peppers, lemon herb-infused breadcrumbs
½ lb of baby sweet peppers
1 cup apple cider vinegar
1 cup water
2 tbs of honey
2 garlic cloves smashed
1 tbs salt
Prepare your peppers, start with a pairing knife and remove the top end(stem side) of pepper, then cut pepper in half lenth wise, exposing the inside of the pepper. You are then going to gently remove the white membrain inside the pepper with your pairing knife. Then cut the pepper into ¼ inch wide strips.
Combine the pepper slices and smashed garlic cloves in a small bowl or glass jar. In a small sauce pan combine the vinegar, salt, honey and water, heat to dissolve the honey, right as it starts to boil, remove from heat and pour over the peppers.
Place a piece of parchment paper over the top of the jar, pressing into the liquid to create a heat “seal”. Let peppers sit for an hour.
Infused Bread Crumbs
2 cups of panko bread crumbs
¼ cup of cannabis-infused olive oil
2 tbs fresh chopped parsley
Zest of 2 lemons
1 tbs dry oregano
In a mixing bowl add breadcrumbs, parsley, lemon zest and oregano and mix. Then stream in olive oil while stirring mixture to incorporate into bread crumbs
Spread breadcrumb mixture on lined sheet pan and bake at 325 until golden brown.
Spaghetti alla vongole
6 oz spaghetti
4 tbs olive oil
1 garlic clove sliced thin
1 teaspoon calabrian chili paste
¼ cup white wine
2 pounds manilla clams
2 tbs rough chopped parsley
¼ cup pickled peppers
Bring 3 QTS water to a boil, season with 2 tbs salt. Cook pasta according to brand instructions, and strain, RESERVE 1 cup of the pasta water.
While pasta is cooking, heat a skillet on medium heat. Add olive oil and garlic while swirling pan, as garlic starts to just turn golden brown add pickled peppers, chili paste, then white wine. Add clams, turn up heat and cover.
Once clams are open, remove from pan with tongs and place in a bowl.
Add pasta water to pan and bring to boil, add pasta, toss.
Add back clams and chopped parsley. Plate in your favorite bowl, top with infused breadcrumbs.
Pan-roasted filet, wild mushrooms, herb oil, infused steak butter
1/2 cup of cannabis-infused olive oil
1/2 cup vegetable oil
2 sprigs of rosemary
4 sprigs of thyme
1 bay leaf
1 tbs black peppercorns
1 shallot peeled and sliced
4 garlic cloves smashed
Place all ingredients in a small pot
Being to bring oil to temp over medium heat, watch the herbs and garlic, once they start to simmer, set a timer for 2 minutes.
After two minutes, turn off heat and let steep for 40 min, then strain oil and discard herbs.
Cannabis-Infused Steak Butter
1 lb soft butter
2 tbs chopped thyme
2 tbs chopped tarragon
4 tbs herb oil
1 tbs salt
1 tbs chopped parsley
In a mixer with the paddle attachment, paddle softened butter, once smooth, add chopped herbs, then slowly add herb oil, once fully incorporated, remove from mixer and reserve at room temp.
1lb cremini mushrooms
1/4 cup of copped thyme
2 tbs chopped tarragon
3 tbs herb oil
2 tbs lemons juice
Heat herb oil over medium high heat, add mushrooms and cook for 3 minutes.
Add salt and chopped herbs. Cook for another 3 minutes, or until mushrooms are tender
Remove from heat and add lemon juice, taste for seasoning.
2 8 oz filet mignon
4 tbs steak better
1/2 cup of chopped thyme and rosemary mixed
2 tbs Cooking oil
Pre heat oven to 400 degree, Spread steak butter on the sides of each steak, leaving the top and bottom un buttered
Spread your herbs evenly on a plate or cutting board. Roll the buttered side of the steaks in the herbs to create an even coating around the steaks.
Generously season the top and bottom of the steak with salt and pepper
Heat cast iron pan with oil on high heat, once it begins to smoke, remove from heat and gently place steaks seasoning side down in pan with tongs
Sear one top and bottom for 2 - 3 minutes, (goal is a golden brown crust on each side)
Place pan and steaks in preheated oven, cook until internal temp of 125 or desired doneness, remove from oven and let rest.
Serve roasted steaks over the mushrooms, drizzle with herb oil and enjoy.
An infused twist on a classic. Olive oil cake glazed with blood orange and thyme
1 cup extra virgin olive oil,plus more for pan
¼ cup cannabis infused olive oil
1 cup sugar; ¼ cup of sugar
2 cups cake flour
⅓ cup almond flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
3 large eggs
Optional add 2 oz amaretto liquor
Blood Orange Icing
1 cup powdered sugar
4 oz blood orange juice
Zest of 1 blood orange
Zest of half a lemon
Sliced blood orange with peel removed
Preheat oven to 400°. Drizzle bottom and sides of pan with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess.
Whisk cake flour, 1/4 cup of sugar, almond flour, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps. Stir together lemon juice, and vanilla in a small bowl.
Using an electric mixer on high speed with whisk attachment, beat eggs, lemon zest, and 1 cup of sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer. With mixer still on high speed, gradually stream in 1¼ cups oil and beat until incorporated and mixture is even thicker.
Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into prepared pan, smooth top, and sprinkle with more sugar.
Place cake in oven and immediately reduce oven temperature to 350°. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 20 - 35 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.
Poke holes all over top of cake with a toothpick or skewer and drizzle with remaining 2 Tbsp. oil; let it absorb. Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely. Drizzle with royal icing.