CBD Summer Chillout

BY ANDREW DOOLITLE CO-OWNER POT & PAN KITCHEN

These simple recipes from Pot & Pan Kitchen are sure to keep you cool and refreshed all summer long. Perfect for picnics, backyard grilling sessions, or days at the beach, these CBD-infused recipes will give you some extra relief on a hot summer day.

Easy Watermelon Cucumber Salad with Feta

YIELD: 4 SERVINGS (20 mg CBD per serving

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

Easy Watermelon Cucumber Salad with Feta

Photography by Matthew Bourgeois

Ingredients

3 cups watermelon, cubed or balled

1 1/2 cups sliced cucumber, seeds removed

2 tablespoons mint, thinly sliced

1/3 cup crumbled feta cheese

3 tablespoons olive oil

1 tablespoon lime juice

Salt and pepper to taste

100 mg of CBD tincture (feel free to increase or decrease the dosage as desired)

Instructions

Place the watermelon, cucumber, and mint in a large bowl. In a small bowl, whisk together the CBD tincture, olive oil, lime juice, and salt and pepper. Drizzle the dressing over the melon-cucumber mixture and toss gently to coat. Sprinkle with feta and serve.

Baked Strawberry Mint Lemonade

Baked Strawberry Mint Lemonade

Photography by Matthew Bourgeois

YIELD: ABOUT 6 CUPS (20 mg of CBD per cup)

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Ingredients

3/4 pound fresh strawberries (tops removed and sliced) 3/4 cup plus 2 tablespoons granulated sugar 4 1/2 cups cold water 1 cup fresh squeezed lemon juice 6 sprigs fresh mint 120 mg of CBD tincture (feel free to increase or decrease the dosage as desired) For garnish: Lemon slices Whole strawberries Fresh mint sprigs

Instructions

Preheat oven to 375 degrees. In a shallow baking dish, toss the strawberries with 2 tablespoons of granulated sugar. Arrange them in an even layer and bake for 25 minutes until the berries are soft, slightly darkened, and juicy. Remove from the oven and let cool. While the strawberries are roasting, make your simple syrup. Place 3/4 cup sugar and 3/4 cup water in a small saucepan. Bring to a boil, stirring regularly until the sugar has dissolved. Remove from the heat and let cool to room temperature. Transfer your cooled strawberries to a blender or food processor (make sure you get all the roasted strawberry juice in there) and purée until smooth. Strain through a fine mesh sieve into a pitcher. Add the CBD tincture, lemon juice, mint sprigs, and remaining 3 3/4 cups cold filtered water to the strawberry puree and mix well. Stir in the simple syrup 1/4 cup at a time until you reach your desired level of sweetness. (If your strawberries are very ripe, you may only need about half of the syrup.) Refrigerate the lemonade for about 30 minutes to allow the mint to infuse. To serve, pour lemonade into ice-filled glasses. Garnish with lemon slices, strawberries, and fresh mint.

Please think of our planet and use paper, compostable, or reusable straws.