Subscriptions - Maximum Yield Cannabis USA September/October 2020 | Page 41

EQUIPMENT NEEDED
• Chef’s knife
• Cutting board
• Stainless-steel mixing bowl
• Cast iron skillet
• Tongs
• Large serving spoon
• Serving platter or plates
INGREDIENTS
• 2 cups wild blackberries
• ¼ cup cannabis rice wine vinegar
• 2 Tbsp fresh squeezed lemon juice
• 3 Tbsp wildflower honey
• ½ tsp kosher salt
• 1 tsp cracked black pepper
• 1 cup cooked toasted tri color quinoa
• ½ cup cooked toasted farro or einkorn
• 2 cups organic baby kale leaves
• 1 cup tender, young hemp or cannabis leaves
• ½ cup misc. young herbs or nasturtiums
• 2 Tbsp roasted sunflower seeds
• 3 Tbsp roasted pistachios (rough chopped)
• 2 Tbsp toasted hemp hearts
• ¼ cup grape seed oil
• 1 drop geraniol
• Kosher salt + cracked black pepper
• 2 Tbsp crumbled goat or feta cheese
PICKLED WILD
BLACKBERRY
SALAD WITH HEMP
PREP TIME: 20 minutes
WAIT TIME: 10 minutes
YIELD: Four individual or
one family-size salad
TOTAL THC/CBD:
Depends on
potency of
products
utilized
INSTRUCTIONS
1. In a stainless-steel mixing bowl, quick-pickle the
blackberries in the cannabis vinegar, honey, salt,
pepper, and lemon juice (30 minutes).
2. Toast the quinoa and grain in a dry skillet (don’t burn).
3. Cook the quinoa and grain to your desired doneness
in a medium saucepan in boiling, salted water.
4. Strain the quinoa and grain. Refrigerate until cool.
5. Add the remaining ingredients to mixing bowl,
holding back half of the toasted, chopped pistachios.
Quickly and gently toss the salad and place it on your
desired serving vessel or vessels.
6. Garnish with the remaining
chopped pistachios and
cheese of choice.
7. Serve!
Maximum Yield 41