This is what we do and we do it perfectly


  • 1 c. bread crumbs
  • 1/2 c. milk
  • 1 lb. ground beef
  • 1/2 lb. ground pork
  • 1/2 lb. Italian sausage, casing removed
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 c. freshly grated Parmesan
  • 1/4 c. freshly chopped parsley
  • 2 large eggs, beaten
  • 2 tbsp. CBD Oil
  • 1 (32-oz.) jar marinara sauce
  1. In a small bowl, stir bread crumbs with milk until evenly combined. Let sit 15 minutes, or while you prep other ingredients.
  2. In a large bowl, use your hands to combine beef, pork, sausage, onion, and garlic. Season with salt and pepper, then gently stir in breadcrumb mixture, eggs, Parmesan, and parsley until just combined. Form mixture into 1” balls.
  3. In a large high-sided skillet over medium heat, heat oil. Working in batches, sear meatballs on all sides to develop a crust. Set meatballs aside, reduce heat to medium-low, and add sauce to skillet. Bring sauce to a simmer then immediately add meatballs back to skillet. Cover and simmer until cooked through, about 8 minutes more


  • 6-8 lemons
  • 1 cup sugar
  • 5 cups water
  • 1 cup seltzer
  • 1 bunch fresh mint
  • 6 teaspoons CBD Oil
  1. In a small pan, heat 1-cup water and 1 cup sugar over medium heat. Stir regularly until the sugar is completely dissolved. Remove the pan from heat and let the mixture cool completely.
  2. Juice the lemons into a pitcher or other serving glass.
  3. Add remaining 4 cups of water, sugar mixture, and CBD Oil to lemon juice. Stir thoroughly.
  4. To serve, muddle a few mint or basil leaves in the bottom of a glass. Fill 3/4 way with lemonade, then fill rest of glass with seltzer water. Add a few mint leaves on top as garnish.

Grilled Veggies

  • 1 small butternut squash, diced
  • 2 red bell peppers, seeded and diced
  • 2 carrots, sliced
  • 1 sweet potato, peeled and cubed
  • 4 red potatoes, peeled and sliced
  • 1 red onion, sliced
  • 2 beets, diced
  • 1 tbsp chopped fresh thyme
  • 2 tbsp chopped fresh rosemary
  • ¼ cannabis infused olive oil
  • 2 tbsp CBD Butter
  • Salt and pepper to taste

Preheat oven or grill to 475 degrees. In one large bowl, combine all of the chopped vegetables while combining all of the herbs and spices in a smaller bowl. Combine the veggies and herbs and spices together in the large bowl, then toss the mixture with the oil and vinegar. Spread out evenly on a roasting pan then place in the oven/grill for 35-40 minutes. Still the veggies every 10 minutes until all the pieces are tender and brown.

Fish Tacos

  • cooking pan
  • cooking spray
  • ¾ pound white fish fillets
  • 2 teaspoons fajita seasoning
  • 2 cup sliced green cabbage
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • 3 tablespoons chopped fresh cilantro
  • ¼ cup CBD Butter
  • 1 tomato, diced
  • ½ cup salsa
  • ½ onion, diced
  • 1 jalapeno, diced
  • 4 corn tortillas
  • 1 avocado, diced
  • 4 lime wedges to garnish
  1. Lightly spray cooking pan with cooking spray.
  2. Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh.
  3. Grill fish for 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.
  4. Flake fish into pieces with a fork and keep warm.
  5. Mix together cabbage, lime juice, salt, and cilantro in a small bowl.
  6. In a separate small bowl, mix together the CBD butter, tomato, onion, salsa and jalapenos.
  7. Wrap the tortillas in paper towels, and microwave 30 seconds on high or until warm.
  8. Fill each tortilla with fish, infused salsa mixture, cabbage mixture, and diced avocado.
  9. Serve with lime wedges on the side.

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