These CBD pumpkin pancakes are the perfect breakfast for the fall or winter. We’ve swapped out the vegetable oil in the original recipe for the higher olive Meyer Lemon Haze CBD Olive Oil, but we also love these with Blood Orange AK CBD Olive Oil!

Makes 6 PANCAKES

INGREDIENTS

1¼ cups all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
1 cup milk (whole or 2%)
½ cup canned pumpkin
1 egg
2 tablespoons CBD Olive Oil (Meyer Lemon Haze or Blood Orange AK)
1 teaspoon vanilla extract

DIRECTIONS

Preheat a griddle to medium heat.

In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.

In a medium bowl, whisk together the milk, pumpkin, egg, CBD olive oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.

Once the griddle comes to temperature, drizzle with CBD olive oil and wipe off excess with a paper towel.

Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately. Leftover pancakes can be frozen for up to 1 month.

With grilling season in full swing, here’s a quick 5-ingredient recipe that’s full of flavor, and summer veggies and makes a great one-dish meal. Add slices of grilled chicken or crumbled goat cheese or feta to make a heartier plate. Serves 4. Enjoy!

Ingredients:

2 bell peppers, preferably assorted colors
2 medium squash, preferably one zucchini and one summer squash
1 medium red onion
2 cups Israeli Couscous
¼ cup loosely packed fresh basil leaves, finely sliced.
1 bottle Meyer Lemon Haze CBD Olive Oil
Salt
Freshly ground pepper

To Make:

Fire up your grill!

Remove the tops and stems from the bell peppers and clean out any seeds from the inside. Cut in half, removing any white parts, and then cut each half in half again. Set aside. Trim the ends from the squash and then cut in half lengthwise. If very thick, cut in quarters.

Trim and peel the onion leaving the root end intact to hold the slices together. Cut in half, and then cut each half in quarters. Brush or drizzle all of the veggies with Meyer Lemon Haze CBD Olive Oil and season with salt and pepper. Grill vegetables for about 10 minutes, turning once until tender and slightly charred.

Meanwhile, cook couscous according to package directions. Drain couscous and toss with Meyer Lemon Haze CBD Olive Oil, half of the sliced basil, salt and pepper. Cut peppers and squash into smaller pieces.

Divide couscous among 4 plates and top with grilled veggies. Finish each plate with a drizzle of Meyer Lemon Haze CBD Olive Oil and more sliced basil.

I used Meyer Lemon Haze CBD Olive Oil to give the grilled veggies an extra boost of flavor. I finished the dish withMeyer Lemon Haze CBD Olive Oil for that extra kick of CBD.

Do you love salsa? Do you love pineapple? Do you love the CBD? If the answer is yes to all three, then you must try making this CBD Pineapple Salsa with Meyer Lemon Haze CBD Olive Oil.

A perfect snack recipe for a BBQ gathering in the summertime.

Serves 8

Ingredients

3 cups pineapple, diced
3 Heirloom or Roma Tomatoes, diced
¼ cup red onion, diced
½ cup cilantro leaves, chopped
1 serrano pepper, stemmed, seeded and finely chopped
1 tsp Sea Salt
4 Tbsp Meyer Lemon Haze CBD Olive Oil

Dice pineapple, tomatoes and onions and chop cilantro leaves. Serrano pepper – stem, seed and chop. Place all ingredients into a bowl and mix to combine. Serve with tortilla chips, fish, chicken, pork or beef or serve over tacos. Make at least 30 minutes ahead of time to allow flavors to combine.

Whether you’re trying to use up the last of those Easter eggs or you’re looking for a crowd pleasing party snack, try our recipe for a sophisticated twist on classic deviled eggs.

Makes 24 eggs

Ingredients

1 dozen hard boiled eggs
1/3 cup mayonnaise
3 teaspoons Meyer Lemon Haze CBD Olive Oil
Salt and pepper to taste
2 tablespoons thinly sliced fresh chives
Meyer Lemon Haze CBD Olive Oiland sea salt to garnish*

Peel the hard boiled eggs and slice in half lengthwise. Scoop the yolks into a medium a bowl and combine with mayonnaise and mustard. Work the mixture until well incorporated and smooth. Taste and season with salt and pepper. Using a small spreading knife, scoop about a tablespoon of the mixture into the empty egg white and smooth with the back of the knife. Repeat with remaining eggs. Garnish the eggs with a sprinkling of chives and sea salt and a drizzle of Meyer Lemon Haze CBD Olive Oil.

*We love Meyer Lemon Haze CBD Olive Oil for the richness of the eggs. We also like a sea salt that has a coarser grain and gives the eggs a nice bit of crunch.

This CBD Dessert Panzanella is a sweet rendition on the classic Italian bread salad.

Serves 2

Ingredients


2 tbsp honey
1 tbsp finely chopped mint
4 oz brioche cut into 1-inch cubes
2 tbsp Meyer Lemon Haze CBD Olive Oil
2 tbsp mascarpone cheese
2 tbsp unsweetened, shredded coconut
2 tsp honey
1/4 cup crushed pecans
1 cup chopped strawberries
Pinch of salt

  1. Mix honey, and mint in a small bowl. Set aside to allow mint to infuse the liquids.
  2. Drizzle Meyer Lemon Haze CBD Olive Oil over brioche cubes. Toss to coat. Divide between two serving bowls.
  3. Mix mascarpone, coconut, and honey until well combined. Form mixture into a 10″-long log using plastic wrap. Roll the log in crushed pecans. Wrap log tightly in plastic wrap and freeze for 20 minutes. After removing from the freezer, unwrap log and cut into 20 pieces.
  4. To assemble the dessert, top each bowl of bread with a 1/2 cup of strawberries, place 10 cheese-log pieces on top of the strawberries, then pour half of the /honey/mint syrup over the contents of each bowl. Add a pinch of salt over each bowl.
  5. Allow dessert to rest for 20 minutes to allow bread to soak up syrup and cheese to come to room temperature.

Note: Unlike traditional panzanella in which all ingredients are tossed with the dressing, tossing is not recommended for this recipe as it may cause the brioche and cheese to fall apart.

This rosemary and CBD olive oil cake uses Meyer Lemon Haze CBD Olive Oil.

Serves 8

Ingredients:

1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup polenta
1/2 cup butter
1 cup Meyer Lemon Haze CBD Olive Oil
1 1/14 cups sugar
1 teaspoon vanilla extract
juice 1/2 lemon
2 tablespoons finely ground fresh rosemary
5 eggs + 2 egg yolks
1 1/2 cups powdered sugar

  1. Blend together dry ingredients: 1 cup all purpose flour, 3/4 cups polenta, 2 teaspoons baking powder, 1 teaspoon salt. Cream together: 1/2 cup room temp butter, 1 and 1/2 cup sugar, 1cup Meyer Lemon Haze CBD Olive Oil, 1 teaspoon vanilla extract, 2 tablespoons finely ground fresh rosemary, juice of 1/2 lemon, 5 eggs + 2 egg yolks.
  2. After creaming the wet ingredients together add to a mixer and start blending in dry ingredients, half of a cup at a time, until well blended. Beat at high speed for 5 mins. Place ingredients in a greased and floured bundt cake pan. Bake at 350 for 45 mins or until cake tester inserted comes out clean.
  3. Make glaze: 1 1/2 cups powdered sugar, 1/2 Meyer Lemon Haze CBD Olive Oil. Pierce baked cake with a fork and pour in half of the glaze to soak into cake. When cake has set for 15 to 20 mins. Turn cake onto a serving plate and finish by brushing the cake with the rest of the glaze. Enjoy!

CBD Marinated cheese is your new favorite recipe

CBD Marinated cheese is incredibly easy to make and endlessly adaptable with different flavor combinations and Meyer Lemon Haze CBD Olive Oil. You can serve CBD marinated cheese with toasted baguette, cracker and veggies as an appetizer or add it to your favorite sandwich, salad or pizza. And the leftover Meyer Lemon Haze CBD Olive Oil? It’s fantastically flavorful and can be drizzled on soups, used to sauté and whisked into salad dressing.

Ingredients

8 ounces soft, fresh cheese such as feta, mozzarella or goat cheese
2 cups Meyer Lemon Haze CBD Olive Oil
1/4 cup aromatics such as herbs, spices, citrus and garlic*

To Make

Place aromatics in a small pot and pour olive oil over top. If you’re using fresh herbs that are delicate like basil, chive and cilantro, add these after you’ve heated the Meyer Lemon Haze CBD Olive Oil. Dried herbs and heartier herbs like rosemary, thyme and oregano can be heated with Meyer Lemon Haze CBD Olive Oill. Warm the pot over very low heat for 15 to 20 minutes, until you can really smell all of the aromatics and spices you’ve added.

Slice the cheese into rounds or pieces so that more surface area soaks in the oil’s flavor and place them in a container you can seal. We like mason jars but any container with a lid will do. Let the oil cool for a bit before you pour it over the cheese so it doesn’t melt. Pour the Meyer Lemon Haze CBD Olive Oil over the cheese and top with any fresh herbs, if using. You can serve the cheese right away, but the flavors will continue to develop in the next hour or so if you have the time.

Note: If you have more time and want to skip the heating step, you can simply put your cheese, sliced into rounds or pieces in a container and scatter the aromatics and spices over it. Pour the Meyer Lemon Haze CBD Olive Oil on top, cover it and refrigerate it for at least 12 hours to allow the flavors to develop.

If you’ve been storing the cheese in the refrigerator, let it come to room temperature before serving so that the flavors will be more pronounced. Serve and enjoy!

Keep any leftovers in the CBD oil in the refrigerator for up to five days.

Our Favorite Flavor Combinations

Here are some of our favorite combinations of olive oils and aromatics. Try one of these suggestions or experiment with whatever you have on hand

This CBD Blood Orange CBD Olive Oil hot cocoa recipe is a yummy citrusy, cinnamony tasting cocoa on a winter morning.

Serves 1

Ingredients

1 cup organic milk (nonfat, 1%, 2% or whole)
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons organic sugar
1/2 teaspoon pure vanilla (alcohol free)
1 dash cinnamon (approx. 1/8 teaspoon)
1/4 teaspoon Blood Orange CBD Olive Oil

Pour the milk in a small saucepan over a low heat (it’s important to keep the heat low so the milk doesn’t scald). Add the cocoa powder, sugar, vanilla, and cinnamon. Whisk together as the mixture warms (approximately 5-10 minutes). The cocoa powder takes a little bit of time to get mixed in with the milk so be patient! When the mixture is at a temperature you like, add the Blood Orange CBD Olive Oil and continue to cook over a low heat for another minute or two. Pour into a mug and enjoy! Garnish with a slice of orange if desired.

Note: As you’re drinking the cocoa you made need to stir as the unsweetened cocoa powder doesn’t always stay mixed.

Serves 8

Ingredients:

2 pounds Brussels sprouts – off the stem
6 Tablespoons Blood Orange CBD Olive Oil
salt & pepper to taste
Pineapple = optional

To Make:

  1. Wash 2 lbs of brussels sprouts . Trim ends and discard outside leaves and blemished leaves. Cut brussels sprouts in half and set aside. ( do not toss the extra leaves that fall off at this point )
  2. In a large non stick skillet place a thin coating of Blood Orange CBD Olive Oil into the pan that is hot and has been set on medium . Turn the heat down to medium low and place as many of the brussels sprouts , cut side down ,that will fill the bottom of the pan in a single layer. . Place the lid on the pan. Cook on medium to medium low until brussels spouts are golden on the cut side and about 3/4 of the way tender.
    Toss the brussels sprouts in the pan with 1 Tablespoon Blood Orange CBD Olive Oil, salt and pepper to taste. Spread out into a single layer again , flipping to the leafy side of the sprouts and replace the lid. Continue to saute another 2 minutes or until the brussels sprouts are tender . Add 1 TablespoonBlood Orange CBD Olive Oil to the pan and toss . Remove from heat and place sprouts into a bowl.
  3. Repeat the processs until all the brussels sprouts are cooked. Amount of Blood Orange CBD Olive Oil indicated in the recipe is based on completing the pan fry three times.

Notes:

It will take several repeats to complete the 2 lbs of brussels sprouts – depending on pan size . Recommended frying pan size is no greater than 2 inches larger than the burner on which it is being used to allow for even browning of the brussels sprouts . When reheating the Brussels sprouts , an optional presentation is to toss with pineapple chunks ( 15 oz – without juice ) or freshly cut and cubed pineapple.

This CBD Lemon Almond Gluten Free Cake with Cherry-Lemon Sauce recipe is a gluten-free option with a dense texture and wonderful lemon flavor. Topped with the Cherry-Lemon Sauce it is a testimony to how gluten free eating can be delicious!

Serves 8

Ingredients

3 eggs, separated
1/4tsp. Cream of Tartar
1/4tsp. Salt
1C. Baker’s(fine) Sugar, regular sugar is fine
1C. Meyer Lemon Haze CBD Olive Oil
1C. Sour Cream
1tsp. Vanilla Extract
1/2tsp. Almond Extract
Zest and Juice of one Lemon
2C. Almond Meal (I used Trader Joe’s)
1/2tsp. Baking Soda
2tsp. Baking Powder
1/2tsp. Salt
1/2tsp. Salt
2TBS Meyer Lemon Haze CBD Olive Oil
2TBS Sugar
1/4tsp. Almond Extract
1/8tsp. Vanilla Extract
1TBS. Lemon Juice
1tsp. Lemon Zest
1C. of Fresh Cherries, pitted and sliced in half ( you could use frozen, thawed and drained)

  1. Spray 9” Springform Pan with spray oil and place a round of parchment in the bottom of the pan and spray again and coat the bottom and sides with baking sugar, discarding excess. Set oven at 350 degrees.
  2. Whip egg whites with salt & cream of tartar until stiff and set aside. Whip together sugar and Meyer Lemon Haze CBD Olive Oil until fluffy and well blended. Add sour cream, lemon juice and zest and the extracts, beat until smooth and well combined, about 2 minutes. Whip in egg yolks one at a time beating well after each addition.
  3. In a separate bowl whisk together almond meal, baking soda, baking powder and salt, then add to wet ingredients 1/3 at a time, mixing in throughly after each addition. Fold in the whipped egg whites 1/3 at a time mixing in until no egg white is visible. Pour into prepared pan 3/4 of the way, there may be batter leftover. I make a 6 inch ramekin, prepared the same as the springform. Top batter with sliced almonds and the raw sugar. Place on cookie sheet and bake for 15-20 minutes or until cake is pulling away from sides and is golden and not jiggly in the center. It should test clean with a toothpick. Let cool on rack for 15 minutes, loosen sides and let cool completely.
  4. Meanwhile prepare the Cherry Lemon Sauce. Mix all ingredients in small sauce pan and simmer over medium low heat for 5-7 minutes until fruit softens and release juices. Cool. To serve slice into small slices as cake is very dense and top with cherry sauce.

Option – serve with either Vanilla Ice Cream or Almond Whip Cream(optional) topping with the sauce.