BY MARIE LODI
Having a picnic in the summer is perfect for a few reasons: catching up with friends and family; enjoying the sun and gorgeous weather outside; and, most importantly, snacking on delicious food. Whether you’re at the beach, a park, or in your own backyard, it makes things easier if you plan a menu of what to take on a picnic. It’s best to focus on summer-friendly dishes that are both simple and easy to transport. And if you’re in the mood to try something new with a more elevated theme, or infusing cannabis into your picnic cuisine, simplicity plays an important factor, too.
While medicated mac and cheese and pot brownies can be enjoyed any time of the year, why not expanding your cannabis cooking skills with some summertime dishes? Lucky for you, we’ve created a picnic-friendly menu that’s perfect for the warm weather.
A picnic isn’t truly a picnic without a sandwich, and this tasty chicken version is made with an infused aioli that is sure to put you in a good mood. Since it’s important to get your greens (both types of greens, if we’re being honest), an arugula salad drizzled with a very special dressing will hit the spot. For dessert, this lemon zest and white chocolate chip cookie is sure to be a crowd-pleaser. Just remember, as great-tasting as these recipes are, they do contain cannabis! So, always remember to watch your portions and start off slow. Ahead, cannabis-tinged riffs on the best ideas for a picnic. Bon appetit!
Infused Chicken, Swiss, and Avocado Sandwich
Infused aioli (makes 3-4 servings)
1/2 cup mayonnaise
2 minced fresh garlic
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon sweet paprika
½ teaspoon cayenne pepper
¼ cup Canna-Oil (made with either olive oil or refined coconut oil with no coconut taste)
Pinch of coarse sea salt
Directions: Using a cutting board as a base, add a pinch of salt to the minced garlic. Using the flat side of a large knife, squash the garlic into a pile, then repeat until it resembles a paste. Mix all ingredients in a bowl. Cover and keep cool.
Sliced rotisserie chicken breast
Sliced Swiss cheese
Directions: Coat bread slices with aioli, remembering to start slow with portion to test potency. Assemble sandwich together with ingredients and enjoy!
Summery Arugula Salad
½ cup of extra virgin olive oil
¼ cup Canna-Oil
¼ cup red wine vinegar
2 tbsp fresh lemon juice
1 tsp dry oregano
Pinch of salt and pepper
Mix together all ingredients thoroughly in bowl. Tip: You can also make a non-medicated version in case you prefer extra dressing. Just substitute Canna-Oil for another ¼ cup of extra virgin olive oil.
1 cup dried couscous (turns into about 3-4 servings cooked)
3 cups arugula
¼ red onion, finely diced
½ cup fresh basil leaves, chopped
Directions: Cook couscous according to package; drain well.
Toss with arugula, red onion, and basil.
Top with parmesan and carefully drizzle dressing, keeping in mind to go low and slow.
Lemon Zest and White Chocolate Chip Cookie
Makes approx. 24 cookies
½ cup Canna-Butter, softened to room temperature
½ cup regular butter, softened to room temperature
Zest of one lemon
1 cup brown sugar
½ cup white sugar
1½ cups white chocolate chips
1 large egg
3 cups flour
1 tsp baking soda
4 teaspoon salt
Directions: Preheat oven to 350°F.
Whisk the butters, sugars, lemon zest, and lemon juice in a mixer until combined well. Add egg, then beat again.
In separate bowl, mix flour, baking soda, and salt.
Combine wet ingredients with dry, then fold in white chocolate chips.
Scoop mixture into balls onto a greased or lined baking sheet.
Bake 12-14 minutes or until lightly golden. Let cool before serving or packing for picnic.