The newly formed Culinary Cannabis Association promotes safe, legal enjoyment of infused foods. As well, the CCA offers a certification program to teach foodies and weed enthusiasts everything they need to know about using cannabis as an ingredient. The next certification course takes place in Vancouver on Aug. 19–20. To get you started, CCA co-founder and director of culinary Travis Petersen serves up these buzz-worthy recipes.

Herb-Infused Stuffed Chicken Breast

Makes 2 servings

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Ingredients

4 tsp (20 mL) Infused Butter (see recipe below)
2 sprigs each fresh thyme, rosemary and sage
1 tbsp (15 mL) lemon zest
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) dried kief
½ tsp (2 mL) ground cumin
Salt and pepper to taste
1 tbsp (15 mL) canola oil
2 boneless chicken breasts

Directions

1. Preheat the barbecue to medium-high.
2. Wrap 2 tsp of cold Infused Butter and 1 sprig of each herb with twine and tie together. Repeat.
3. In a small bowl, mix together lemon zest, oregano, kief, cumin, salt and pepper.
4. Butterfly the chicken breasts and rub the outside with canola oil, then with spice mixture. Place an Infused Butter and herb bundle in the centre of each breast and tie them up with twine.
5. Place chicken on grill, turning once, until golden brown on both sides.
6. Turn barbecue to low and cook chicken until it reaches an internal temperature of 165°F (75°C).

Each chicken breast yields 11 mg of THC.

Grilled Asparagus with Infused Herb Butter

Makes about four 4 servings

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Ingredients

Olive oil
1 bunch of asparagus
Salt and pepper
¼ cup (60 mL) roasted red peppers, diced
1 tbsp (15 mL) Infused Herb Butter (see recipe below)
2 tbsp (30 mL) toasted bread crumbs

Directions

1. Heat barbecue to medium.
2. Drizzle olive oil over asparagus and season with salt and pepper.
3. Grill asparagus just until grill marks appear. Remove and wrap in aluminum foil with roasted peppers and Infused Herb Butter.
4. Place on top rack of barbecue and roast for 7 minutes.
5. Remove from foil, place on a serving tray and scatter toasted bread crumbs over top.

This recipe yields a total of 10.4 mg of THC.
If divided equally, each serving yields 2.6 mg of THC.

Portobello Mushrooms with Niçoise Dressing

Makes 4 servings

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Ingredients

1 clove of garlic, minced
Salt
2 tbsp (30 mL) red wine vinegar
6 tbsp (90 mL) Infused Olive Oil (see recipe below)
2 tbsp (30 mL) capers
3 tbsp (45 mL) sliced black olives
4 portobello mushrooms
4 tsp regular olive oil
Salt and pepper
Regular olive oil
2 tbsp (30 mL) goat cheese
12 grape tomatoes
Fresh basil

Directions

1. Preheat barbecue to medium-high.
2. In a small bowl, season garlic with salt. Add vinegar and slowly whisk in Infused Olive Oil until emulsified. Add capers and olives. Set aside.
3. Wipe mushroom tops with a damp paper towel. Remove the stems and gently scrape away the dark gills.
4. Season mushrooms with salt and pepper. Drizzle a little regular olive oil over top.
5. Place mushrooms top side down on grill and cook for 25 minutes (mushrooms will shrink by about a third).
6. Meanwhile, to a frying pan over medium heat, add about 1 tbsp (15 mL) of regular olive oil. Add tomatoes and sauté until they start to caramelize and pop. Remove from heat.
7. To plate, start with a mushroom, then add ½ tbsp (7 mL) crumbled goat cheese and 3 grape tomatoes. Drizzle 2 tbsp (30 mL) of dressing over top and garnish with a fresh basil leaf.

Vinaigrette yields ½ cup (125 mL) and a total of 62.4 mg THC.
A 2 tbsp (30 mL) serving yields 15.6 mg of THC.

Infused Crepes

Makes about 14

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Ingredients

1 cup (250 mL) unbleached all-purpose flour
2 tbsp (30 mL) sugar
Pinch of salt
2 eggs
1½ cups (375 mL) milk
½ tsp (2 mL) vanilla extract
2 tbsp (30 mL) Infused Butter, melted (see recipe below)
Regular butter, softened
Lemon wedges and sugar, for garnish

Directions

1. In a medium bowl, combine flour, sugar and salt.
2. Add eggs, ½ cup (125 mL) of the milk and vanilla. Whisk until smooth.
3. Gradually add the remaining milk, stirring constantly.
4. Whisk in the melted Infused Butter.
5. Heat a 9-inch (23-cm) non-stick skillet over medium heat and brush lightly with regular butter.
6. For each crepe, pour about 3 tbsp (45 mL) of batter in the centre of the skillet. Tilt the pan and swirl the batter to coat the bottom evenly.
7. When the edges of the crepe begin to brown and peel off the skillet easily, flip with a spatula. Continue cooking for 10 seconds, until cooked through. Remove from skillet, cover and keep warm.
8. Serve with lemon wedges and sugar.

This recipe yields 33.4 mg of THC.
Each crepe yields 2.4 mg of THC.

Infused Olive Oil, Infused Butter and Infused Herb Butter

Before infusing oil or butter, you’ll need to decarboxylate (“decarb”) the dried flower to activate the cannabinoids. You can do this easily in your own kitchen.

Decarboxylating the Cannabis

7 g dried cannabis flower (15% THC)
Baking sheet
Parchment paper
Food processor (optional)
16 oz (475 mL) Mason jar

Directions

1. Heat oven to 240°F (115°C). Use an oven thermometer to check the temperature. Line a baking sheet with parchment paper. Roll the buds through your palms and crumble into small pieces. Spread onto baking sheet.
2. Bake for approximately 45 minutes. Check after 20 minutes by peeking through the top of the door. Do not fully open. You’re looking for golden roasted buds. Remove from the oven and let cool for 20 minutes.
   3. Using a food processor or a knife, finely chop cannabis.

Infused Butter

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Medium saucepan
16 oz (454 g) unsalted butter
7 g decarboxylated cannabis
Rubber or silicone spatula
Fine-mesh strainer
Cheesecloth
Deep glass mixing bowl
16 oz (475 mL) Mason jar

Directions

1. Melt butter over medium heat and add decarboxylated cannabis.
2. Cook for 3 hours on medium-low, stirring occasionally with spatula.
3. Line strainer with cheesecloth and set over bowl. Carefully pour infused butter through, pressing gently with spatula to strain out solids.
4. Store in a Mason jar clearly marked Contains Cannabis, in the fridge, away from children. Butter will keep for one month.

Infused Herb Butter

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Ingredients

4 tbsp (60 mL) Infused Butter (see recipe above)
1 clove garlic, minced
1 tbsp (15 mL) minced fresh thyme
1 tbsp (15 mL) minced fresh oregano
Lemon zest
Salt and pepper

Directions

1. Melt Infused Butter and mix all ingredients together.

Yields 10.4 mg THC.

Infused Olive Oil

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Medium saucepan
14 oz (424 mL) olive oil
7 g decarboxylated cannabis
Rubber or silicone spatula
Fine-mesh strainer
Cheesecloth
Deep glass mixing bowl
16 oz (475 mL) Mason jar

Directions

1. Heat oil on medium and add decarboxylated cannabis.
2. Cook for 3 hours on medium-low, stirring occasionally with spatula.
3. Line strainer with cheesecloth and set over bowl. Carefully pour infused oil through, pressing gently with spatula to strain out solids.
4. Store in Mason jar clearly marked Contains Cannabis, in a cool, dark place, away from children. Oil will keep for three months.

A note on dosing: THC levels indicated for final dishes (either per serving or otherwise) are estimates only. Optimal dosing of cannabis depends on both specific strains and the individual consuming them; questions should be directed to a healthcare professional. Any infused product should be handled with care, stored away from children and pets and clearly marked.