Our (Stash) Pot Shop team has lots of holiday dinner parties coming up, and we figured you might too! So, we thought we’d share one of our favorite infused dishes. This is a healthy and filling meal pairing that is perfect for any upcoming ‘Friendsgiving’, or adult soiree. We recommend chopping the ingredients the night before, so when it is time to start cooking, you can get right to it. If you are like us, you probably have pre-made infused cannabis butter in your freezer, but if not, just visit our website for step-by-step instructions. We recommend using a 50:50 hybrid strain like Potluck in the butter, to keep the creativity and conversation flowing, while providing a mellow overtone for the evening. Several hybrid strains are available at both our locations, but feel free to give us a call to have us check the stock before coming in.

Ingredients

Prep time: 50 minutes

Salad 
1 pound Brussels sprouts (washed, halved and finely chopped)
1 onion (finely chopped)
1/2 pound bacon (cut into 1/4 inch strips)
1/2 cup whole raw hazelnuts
1/4 cup orange juice + zest
1/4 cup tequila
Parmesan
Salt
Pepper

Cannabis Infused Butter
8 oz. butter
1/4 oz. Potluck Cannabis by Solstice.

Directions

Cannabis Infused Butter

- Please visit our Recipe page for complete directions!

Brussels Sprout Salad

– Cook the bacon in a large nonstick skillet until it’s done the way you like it.
– Place it on a paper towel and pour out the oil from the pan.
– Add onions and roughly one tablespoon of bacon grease into the pan.
– Cook the onions until golden brown about (5-7 minutes).
– Remove the onions from the pan and set aside.

– Completely clean out the pan and place over medium-high heat.
– Add hazelnuts and stir constantly until skin becomes loose and begin to fall off.
– Once toasted remove hazelnuts from pan and set aside to cool.
– Chop coarsely.

– Clean skillet again and place over medium heat.
– Add two tablespoons of cannabis infused butter.
– Place all chopped Brussels sprouts into skillet and cook for 3 minutes without stirring.
– After 3 minutes, stir in the tequila, orange juice and salt.
– Stir well for 3-5 minutes or until most of liquid has evaporated.
– Sprinkle the sprouts with red pepper flakes.
– Add onion and bacon to pan and incorporate them into the Brussels sprouts stir until well mixed.

Serve promptly and sprinkle with Parmesan and orange zest – and enjoy!