Cannabis Infused Recipes: May 2016

May 08, 2016 | LaurieWolf

Beef Salad with Cilantro & Arugula, Grilled Shrimp Romaine, and Quinoa Salad. Photos by Bruce Wolf.


beef_salad_may_2016_ingredients.jpgPeppery arugula adds some additional spice to this über flavorful salad. This is a great opportunity for using up those leftovers — there are no hard and fast rules with salad.

1. In a large bowl, combine the cilantro, parsley, arugula, scallion, carrot and the cherry tomatoes.

2. In a medium bowl, whisk the oils with the mustard, vinegar, juice from 1 lime and the chili powder.

3. Season steak to taste with salt and pepper and prepare according to favorite method. Grilled is good. 

4. Toss the vegetables with the dressing and add to plate. Top the salad with the rested steak and serve immediately.


grilled-shrimp-romaine_ingredients.jpg1. Place romaine halves on the grill, flat/cut side down. Grill until browned and softened, 4-5 min.

2. In a small bowl, combine the oils, lemon juice, mustard and garlic. Whisk to combine. Add the radishes and grape tomatoes. Add salt and pepper to taste.

3. In a large skillet, heat the tablespoon of oil. Add the shrimp and cook, turning occasionally, til’ pink and just firm. Remove from heat. Sprinkle with salt and pepper.

4. Place the romaine on 4 plates. Top with the radish mixture.

5. Divide avocado slices and place on the plates along with the shrimp.


grilled-shrimp-romaine_ingredients__.jpgA great company dish, the quinoa works beautifully with tofu, shrimp or beef. I like it better the next day, when all the flavors have gotten a chance to meld.

1. In a large bowl, combine the quinoa with the chicken, corn, edamame, peas, chick peas, mint, scallion and red onion. Toss to combine.

2. In a medium bowl, whisk the oils with the lemon juice, pepper, cumin and salt to taste.

3. Toss salad lightly and serve warm or chilled.

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