We love fall for the cooler weather, changing leaves, and perhaps most importantly, the opportunity to get back into the kitchen. Long gone are the days when it was too hot to make anything but a pasta salad; now it’s time to turn on the oven and fill your table with autumnal delights. Fortunately, there are a variety of delectable seasonal fruits, vegetables, and herbs that are perfect for the home chef/home grower. Autumn is the ideal time of year to begin experimenting with cannabis-infused cooking, which is why we have compiled this list of cannabis-enhanced recipes featuring fall produce.
If you’re upset that you’re done with tomatoes, watermelon, and peaches for a while, don’t worry. There is an abundance of fall produce for you to enjoy this season.
Some of the most popular are:
- Broccoli rabe
- Brussels sprouts
- Sweet Potatoes
Use this list for inspiration for creating your own fall recipes. Below, check out some of our favorite fall recipes, enhanced with homegrown cannabis.
A Note on Cannabutter
These recipes call for cannabutter. If you are using our cannabis cultivation service in Massachusetts, we can process your cannabis into cannabutter for all your baking needs. Our cannabutter typically has a potency of about 40 mg of THC per tablespoon. We prefer serving sizes between 3 and 10 mg per serving. You can adjust the potency of your dish based on personal preference. When calculating how much cannabutter to add to any recipe, always be aware of potency and err on the side of caution.
Our Favorite Fall Recipes (Enhanced With Cannabis)
Curried Butternut Squash and Apple Soup
- 1 tablespoon of cannabutter
- 1 tablespoon of olive oil
- 1 leek, chopped
- 1 cup of Golden delicious apples, peeled and chopped
- 1 tablespoon of curry powder
- 1 cup of dry white wine
- 1 butternut squash, peeled and chopped
- 4 cups of chicken stock
- 2 tablespoons of maple syrup
- 1.5 tablespoons of apple cider vinegar
- 1 teaspoon of kosher salt
- 0.5 teaspoon of black pepper
- ¼ cup of feta cheese
- ¼ cup of pumpkin seeds
In a large Dutch oven, heat your cannabutter and oil over medium. Once the butter is melted, add the leek and chopped Golden Delicious apples and cook for 6 minutes, stirring occasionally. Stir in curry powder and cook for another minute. Turn up the heat to medium-high. Add wine and cook until the liquid is reduced and syrupy, making sure to scrape the browned bits off the sides and stirring. Add the chopped squash and stock and bring to a boil. Reduce heat to medium-low, cover, and simmer until the apple and squash are tender (about 8 minutes).
Next, put half of the mixture in a blender. Be sure to take out the glass bit so that the steam can vent from your blender. Blend until smooth. Repeat this process with the second half of the mixture and return soup to pan. Then, add maple syrup, vinegar, salt, and pepper and stir. Pour soup into four bowls and garnish with feta cheese and pumpkin seeds.
Roasted Beet Salad with Oranges and Walnuts
- 3 medium beets
- 2 tablespoons of cannabis-infused olive oil
- 1 navel orange, peeled and cut into pieces
- ½ cup of walnuts, chopped
- ¼ cup feta cheese
- Salads greens of your choice
- Micro sprouts, for garnish (optional)
- A drizzle of balsamic vinegar
- A drizzle of honey
- Salt and pepper to taste
Preheat oven to 350 degrees Fahrenheit. Toss beets in one tablespoon of olive oil and salt and pepper and wrap them in foil. Roast for 40 minutes to an hour, depending on the size of the beets. They should be fork tender. Once they are done, set them aside to cool. Then, when they are cool enough to touch, run them under the faucet and peel away skin. Chop into cubes and set aside to cool completely.
Assemble the salad ingredients on a plate. Drizzle with cannabis-infused olive oil, balsamic, honey, and salt and pepper.
- 2 tablespoons of cannabutter
- 2 cloves of garlic, minced
- 1 15 oz. can of pumpkin puree
- 1 teaspoon of salt
- ½ teaspoon of chili powder
- 1 stick of butter
- 36 wonton wrappers
- 1 egg, beaten
- Black pepper to taste
- Fresh parmesan
- Fresh sage, sliced thinly
Melt cannabutter in a skillet over medium heat. Add garlic and cook till fragrant. Add the pumpkin puree, salt, and chili powder. Stir and cook for a few minutes. Remove from heat and allow to cool.
In a small skillet, brown the full stick of butter by melting it over medium-high heat, letting it bubble and turn golden brown. Remove from heat and set aside.
To assemble the ravioli: Beat the egg with one tablespoon of water. Lay out 18 wonton wrappers and put ½ teaspoon of pumpkin mixture in the center. Smeer the egg mixture over the surface of the wrapper. Place another wrapper on top with the corners flush and press edges together. Repeat with the rest of the wrappers.
Bring a pot of water to boil. Cooking three at a time, drop the ravioli into the water and cook for 1.5 to 2 minutes. Remove with a slotted spoon and place on a plate. Repeat until all ravioli are cooked.
To serve, drizzle browned butter over top. Top with black pepper and a sprinkle of parmesan. Garnish with fresh sage.
Sweet Potato Pancakes
- 2 3/4 cup of all-purpose flour
- 1 teaspoon of salt
- 6 tablespoons dark brown sugar
- 3/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 3 cups of milk
- 3 eggs
- 2 tablespoons of cannabutter, melted
- 1 cup of mashed sweet potato
- 2 tablespoons of honey
- 1.5 teaspoons of ground cinnamon
- 3/4 teaspoon of ground ginger
- Additional butter for pan
Whisk together dry ingredients (flour, salt, sugar, baking soda, baking powder). Set aside. In a separate bowl, whisk milk, eggs, and melted butter. Then stir in sweet potato, honey, cinnamon, and ginger.
Add wet ingredients to dry ingredients. Stir until just combined — avoid overmixing. Your batter will still be a little lumpy. Let sit for 30 minutes, if time permits.
Heat a skillet over medium heat. Melt butter in the pan. Ladle ⅓ cup of batter into the pan per pancake. Cook each pancake until slightly brown on each side.
- Pie crust (make your own or buy it from the store)
- 2 tablespoons of cannabutter
- 6 tablespoons of unsalted butter
- 3 tablespoons of all-purpose flour
- ¼ cup of water
- ½ cup of sugar
- ½ cup of packed brown sugar
- 8 Granny Smith apples, peeled, cored, and sliced
Preheat oven to 425 degrees Fahrenheit. Melt butter in a saucepan. Stir in flour until it is a thick paste. Add water, white sugar, and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place bottom crust into pie pan. Fill with apples. Cover with a latticework crust. Slowly pour the sugar/butter liquid over top.
Bake for 15 minutes in the oven. Reduce the temperature to 350 degrees Fahrenheit. Continue baking for 35 to 45 minutes, until apples are soft.
With more and more home grown cannabis available now that it’s legal in Massachusetts, there are plenty of opportunities to enhance your fall cuisine with cannabis. We hope these recipes inspire you to get creative in the kitchen with your home grown cannabis! If you’re ready to get started with our cannabis cultivation service in Massachusetts, contact us.