Cooking With Cannabis — Infused Farro Salad

Are you interested in making your own edibles, but don’t know any recipes? Well, we have a great Cannabis-Infused Farro Salad recipe to get you to the next level in your cooking journey.

This episode demonstrates how to make your own Cannabis-Infused Farro Salad, which is great year-round because it can be served hot or cold. To view more and to see the full recipe, please visit our YouTube channel or our recipe page.

INGREDIENTS

• • 20 oz. chicken or preferred protein (optional)

  • 4 tablespoons of olive oil

  • 1 1/2 cups farro

  • 4 cloves garlic

  • 2 small yellow bell peppers

  • 8 oz. green beans

  • 1 cup of grape tomatoes cut in half

  • 6 oz. arugula

  • 4 tablespoons of mint julienned

  • 2 lemons

  • 2 shallots

  • 2 tablespoons of cannabis infused olive oil

  • salt and pepper to taste

TOOLS

• • Medium pot

  • Large pan

  • Large bowl

  • Whisker

  • Knife and cutting board

  • Large mixing spoon

INSTRUCTIONS

1. In a medium pot, bring 3 cups of water to a boil with the farro and a teaspoon of salt. Once boiling, reduce to a simmer, cover, and cook for 35-40 minutes until tender. Drain and set aside.
2. Prep the vegetables: trim and cut the green beans into 2-inch pieces. Core, seed, and remove the white ribs from the bell pepper, then thinly slice. Mince or grate the garlic. Zest, halve, and juice the lemon. Finely chop the shallot. Chop the mint leaves.
3. Cook the vegetables: heat 1 tablespoon of olive oil in a large pan over medium heat. Add the bell pepper and wax beans to the pan and cook, tossing for 7-8 minutes until fragrant. Season with salt and pepper. Set aside.
4. Cook the chicken: cut chicken in cubes, then season with salt and pepper. Add to the same pan and cook, tossing for 6-8 minutes until done. HINT: if your pan becomes too dry, add a drizzle of olive oil.
5. Add the grape tomatoes to the same pan and cook, tossing for 6-8 minutes until done.
6. Make the shallot citronette: in a large bowl, whisk the shallot, lemon juice, salt, pepper, and 2 tablespoons of infused olive oil.
7. When the farro is ready, toss it into the citronette, along with the veggies, arugula, chicken, lemon zest, half of the mint, and a large pinch of salt and pepper.
8. Sprinkle with remaining mint and enjoy.

TIP: This dish is perfect for the Spring and Summer months because it’s great eaten warm or cold!

Reminder: Foods prepared with canna-butter can provide long-lasting, effective relief for many conditions and symptoms. When medicating with edible products, remember that a little goes a long way and the effects can take up to an hour to be noticeable. Start with a very small portion (1-inch square brownie, for example, or one small cookie) and wait to feel the effects before ingesting more. Keep out of the reach of children and pets.

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