The Elevated Edible Summer Collection
- 22 hours ago
- 3 min read
Welcome to a culinary journey designed for the golden hours of summer. This collection, featuring our signature Mile High Pasta Salad and Toasted Almond Haze, is built on the philosophy of "Layered Infusion." By integrating cannabinoids into high-quality fats like cold-pressed olive oil and cultured herb butter, we don't just add an effect; we enhance the flavor profile of every ingredient.
Mile High Pasta Salad
A vibrant, chilled medley of colors and textures, elevated by a roasted red pepper and cannabis-infused infusion.
Ingredients:
1 box Rainbow Rotini pasta
1 cup Sweet peppers (thinly sliced)
1 English cucumber (sliced)
1 can (6 oz) Black olives (sliced)
1/2 Red onion (finely diced)
4 oz Pepperoni slices (halved or quartered)
1 jar (12 oz) Artichoke hearts (drained and chopped)
1/2 cup Grated Parmesan cheese
1 cup Roasted Red Pepper Italian Dressing
Infusion: 1–2 tbsp Infused Olive Oil (mixed into the dressing)
Directions:
Cook pasta until al dente; drain and run under cold water to chill.
Whisk the roasted red pepper dressing with your infused olive oil.
Combine the chilled pasta, peppers, cucumbers, olives, onions, pepperoni, and artichokes in a large bowl.
Toss thoroughly and top with grated Parmesan.
Chill in the refrigerator for at least 30 minutes before serving.
Herbal Stone-Baked Ciabatta
Double-infused for maximum flavor. The infused oil crisps the crust, while the herbal butter finish provides a rich, aromatic punch.
Ingredients:
1 large loaf Ciabatta bread
2 tbsp Unsalted butter (softened)
3 cloves Garlic (crushed or minced)
1 tsp Dried Italian herbs (oregano, basil, parsley)
First Infusion: 2 tbsp Infused Olive Oil
Second Infusion: 2 tbsp Infused Herbal Butter
Directions:
Slice the Ciabatta loaf in half lengthwise.
Drizzle the cut sides with Infused Olive Oil and a light layer of plain butter.
Place in the oven until the edges begin to golden.
Remove and spread with a mixture of the Infused Herbal Butter, crushed garlic, and dried herbs.
Bake for an additional 5 minutes at 325°F to soften the garlic without degrading the infusion.
Crispy Cloud Nuggets
Light-as-air panko crusting meets a double-dose glaze. These nuggets are designed for high-texture lovers.
Ingredients:
1 lb Chicken breast (cut into bite-sized pieces)
2 large Eggs (beaten for egg wash)
2 cups Panko breadcrumbs
Salt, pepper, and garlic powder to taste
The Fry: 1 cup Infused Canna Oil (or enough for shallow frying)
The Glisten: 1/4 cup Infused Glaze or Honey (for drizzling)
Directions:
Season the chicken pieces with salt, pepper, and garlic powder.
Dredge the chicken bites in the egg wash, then coat thoroughly in Panko breadcrumbs.
Heat the Infused Canna Oil in a skillet and fry the nuggets until the Panko is golden-brown and the chicken is cooked through. Once plated, finish with a light drizzle of your Infused Glaze over the top for a "cloud" effect.
Toasted Almond Haze
A nutty, citrus-forward summer refresher.
Ingredients:
1.5 oz Amaretto Disaronno
1 oz Freshly squeezed lemon juice
2 oz Sparkling water or Club Soda
2 dashes Orange bitters
Fresh mint sprig and a Maraschino cherry for garnish
Infusion: 0.5 oz THC-infused simple syrup
Instructions:
In a cocktail shaker filled with ice, combine the Amaretto, lemon juice, and infused simple syrup.
Shake vigorously for about 15 seconds until well-chilled.
Strain into a highball glass filled with fresh ice.
Top with sparkling water and add the orange bitters on top.
Garnish with a slapped mint sprig and a cherry.
The Slow and Steady Dosing Guide
Know Your Milligrams: If serving the full four-course menu, consider micro-dosing each individual component so the total meal remains within your comfort zone.
The 90-Minute Rule: Edibles processed through the digestive system can take 60 to 90 minutes to reach full effect. Low and slow is the golden rule.
Storage Safety: Always clearly label infused leftovers and keep them securely stored away from children and pets.
By Chandra Geist
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