By: Chef Pat Mixis

Welcome to the Culinary Cannabis Corner, or welcome back if you have joined and read the article before.  We here at CCBD hope your Holidays and New Year have been wonderful.  We have had an exciting start to our New Year as we are starting to receive more and more products, including premium Michigan grown cannabis from Valor Craft!  The flower is incredible, worth checking out if you are a flower cannaisseur.  I know everyone has made resolutions to the start of 2021, and so I thought it would be fun to do a recipe that is more fresh food and health focused, so we will be sharing an awesome salad and dressing recipe to medicate fresh and healthy.  Maybe take a bit of a break from the ordinary of sweets and such.  One of the biggest growing trends this year that is following the consumer’s choice of intake is more people are looking for 1:1 THC to CBD.

The Full Spectrum Effect is growing in desire and interest with users and patients alike.  It is a wonderful combination, CBD or Cannabidiol help the receptors that intake THC work most efficiently when they are correctly used together.  Other cannabinoids like CBG or Cannabigerol were gaining popularity in 2020 but products that isolate the cannabinoid are predicted to be on more shelves in 2021 and easily gotten compared to 2020.  This cannabinoid helps with quite a few things but some of the most prominent are inflammation and promising studies are being done that are showing CBG to possibly be a viable option to help regulate and monitor blood sugar in diabetics.  Marijuana is truly such an interesting plant and flower; it seems to be a never-ending selection of possibilities.  This recipe will hopefully shed a little light into the possibilities that consuming your cannabis can be a healthy situation, not just sweets and indulgences that mess your points up and diets and then overall possible goals you are trying to achieve.  Concentrates are still predicted to dominate the industry in 2021; this includes cartridges.  They are predicted to continue to have a rise in demand of products in the industry as could probably be guessed.  To conclude our shared time, we will be providing you with the recipe for a wonderful fresh salad dressing and a salad idea to go with it.


Avocado Citrus Salad with Medicated Balsamic Vinaigrette

*NOTE: ingredient quantities are subject to creator’s discretion, for what they like best for their salad ratios.*

Avocado Citrus Salad:

  • Choice of favorite mixed greens; darker greens have best nutrition; = 
  • Cherry/Grape Tomatoes
  • Red Onion; thin julienne, sliced
  • Mandarin oranges, ½-1 can, drained
  • Toasted Pecans; buy pre toasted or toss in a bit of olive oil and pinch of salt and pepper, pinch of Spanish paprika, oven 400 degrees for 3-5 minutes, toss around the pan, back in for 2-5 minutes then cool.
  • Avocado; chopped or sliced after being pitted, desired amount is up to you
  • Croutons- favorite from store, or cube some older bread or bread ends, toss lightly in some olive oil, season with salt and pepper and Italian seasonings, or if you have a favorite crouton flavor
  • Dried Cranberries
  • Cucumber; halves or quarters, chopped

Medicated Balsamic Vinaigrette:  

  • 16oz medicated olive oil or vegetable oil (if using vegetable oil, for best traditional flavor use half and half with an olive oil like Extra Virgin for example, prefer extra virgin olive oil if possible)
  • 1 1/4 cup balsamic vinegar (aged Balsamic vinegar if you want a more complex texture of flavor)
  • 3 shallots, roasted, chopped.
  • 5 garlic cloves, roasted, skinned.
  • 1 t kosher salt
  • 1/2 t white pepper
  • 1 t Spanish paprika
  • 1 t black pepper
  • 2 fresh squeezed lemons
  • Zest of juiced lemons
  • 1 T champagne vinegar
  • 3 T fresh parsley, cleaned, no stems and chopped.
  • 5 large fresh sweet or purple basil leaves, 2 inches of lightly exfoliated or rubbed stem too.


  1. Turn the oven to 400 degrees F.  Very lightly toss your pecans in oil and season light with salt, then place on a sheet tray and into the oven for roughly 3 to 5 minutes, then move them around and back to the oven for a couple minutes then pull them out and let cool.  Next, leave the skin on the shallots and cut the ends off, be careful, knives are good at slipping on skins like these and cutting our skin, go slow and steady if you wish.  I know how it can go, good and ugly, just a helpful tip.  Next take one head of Garlic, cut the top off the garlic, not the part holding it all together and place that and the shallots with newly cut faces showing on top onto a foil lined sheet tray.  Rub a little oil on the exposed faces that are looking up, then season lightly with salt and pepper. Place in the oven and roast, roughly 8 to 15 minutes depending on size of items, look for golden brown edges and coloring where we applied oil, and once they are soft with a crusted light golden medium brown crusting.  Squeeze lightly one of the garlic cloves and if it easily squirms out then it is ready, but a nutty sweet smell coming from the garlic and shallots will surely make the stomach growl and let you know to pull them out and let them cool.

2. While those are cooling, prepare your blender, food processor, or immersion blender and container.  Toss all remaining ingredients except the oil into your desired device, and blend.

3. Slowly pour the oil into your balsamic mixture as you blend at a moderately high speed until they are emulsified completely, and the two containers become one.

4. Toss the greens and cut up vegetables/dried cranberries/pecans/fruit in the consumer’s desired amount of dressing and top with the croutons.  Enjoy and eat responsibly! Thanks, Chef Pat!!



Quick Infused Oil:

NEEDS: Double boiler, cheesecloth, sealing container, cannabis, extra virgin olive oil (coconut oil, olive oil, etc.), stove top

DIRECTIONS:  Set up the double boiler and bring the water in the bottom pan to a boil.  Once it attains boiling, turn the heat to low and add the oil to the empty top half of the double boiler.  Add the decarboxylated flower (ground to desired size you please), to the oil making sure the oil never exceeds a temperature over 240 degrees F, and make sure it never comes to a boil.  Cook on low heat, stirring every 15 to 20 minutes for 7 to 8 hours. Remove from heat and let cool a bit.  Strain the flower out using the cheesecloth and store in an airtight container in the fridge for best results, and prolonged life.  Shelf stable 2 months.

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