Unique Cookout Ideas - Unique Cannabis-Infused Cookout Ideas for a Memorable Celebration

Labor Day marks the unofficial end of summer, making it the perfect occasion to gather with loved ones for one last sun-soaked celebration. This year, why not take your cookout to the next level with a menu of cannabis-infused dishes that are sure to impress? These unique recipes blend the vibrant flavors of summer with the relaxing benefits of cannabis, creating a truly unforgettable experience. Here’s how to host a cannabis-infused cookout that will have your guests talking long after the summer ends.

Appetizer:

Cannabis-Infused Spicy Watermelon and Feta Salad

Kick off your cookout with a refreshing yet bold appetizer: a cannabis-infused spicy watermelon and feta salad. The sweetness of the watermelon, the creaminess of the feta, and the hint of spice from chili flakes create a harmonious balance that’s perfect for a hot day.

Ingredients:

• 4 cups seedless watermelon, cubed

• 1 cup feta cheese, crumbled

• 1 small red onion, thinly sliced

• ¼ cup fresh mint leaves, chopped

• 1 tablespoon cannabis-infused olive oil (5-10mg THC per serving)

• 1 tablespoon balsamic glaze

• ½ teaspoon red pepper flakes

• Salt and pepper to taste

Instructions:

In a large bowl, combine the watermelon, feta cheese, red onion, and mint leaves.

Drizzle the cannabis-infused olive oil and balsamic glaze over the salad.

Sprinkle with red pepper flakes, salt, and pepper, and toss gently to combine.

Chill in the refrigerator for at least 15 minutes before serving.

I discovered this salad on a particularly hot day last summer when I needed something both refreshing and satisfying. The cannabis-infused olive oil adds a mellow, calming undertone to the dish, balancing out the spice from the red pepper flakes. It’s now one of my go-to appetizers for summer gatherings—light, fresh, and with just the right kick to start the meal.

Main Course:

Cannabis-Infused Maple-Glazed Grilled Salmon

For the main course, wow your guests with cannabis-infused maple-glazed grilled salmon. The rich, savory flavor of the salmon pairs beautifully with the sweetness of the maple glaze, while the cannabis infusion adds a layer of relaxation that’s perfect for a laid-back cookout.

Ingredients:

• 4 salmon fillets

• ¼ cup pure maple syrup

• 2 tablespoons soy sauce

• 1 tablespoon Dijon mustard

• 1 tablespoon cannabis-infused butter, melted (5-10mg THC per serving)

• 2 cloves garlic, minced

• 1 tablespoon fresh thyme leaves

• Salt and pepper to taste

Instructions:

In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, cannabis-infused butter, garlic, thyme, salt, and pepper.

Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they’re fully coated. Marinate in the refrigerator for 30 minutes.

Preheat your grill to medium heat. Grill the salmon fillets, skin-side down, for about 6-8 minutes per side, or until the salmon is cooked through and the glaze is caramelized. Serve the salmon with a drizzle of any remaining glaze.

I first experimented with this recipe for a small private dinner party and was amazed at how well the cannabis-infused maple glaze complemented the richness of the salmon. The combination of sweet, savory, and earthy flavors was a hit, and the calming effects of the cannabis made the evening feel even more special. It’s a dish that’s now become a staple for outdoor dinners and special occasions.

Side Dish:

Cannabis-Infused Grilled Peach and Burrata Salad

Add a touch of sophistication to your cookout with this grilled peach and burrata salad, enhanced with a cannabis-infused honey dressing. The sweetness of grilled peaches combined with the creamy burrata and the peppery arugula makes this salad a standout.

Ingredients:

• 4 ripe peaches, halved and pitted

• 8 oz burrata cheese

• 4 cups arugula

• ¼ cup toasted pine nuts

• 2 tablespoons cannabis-infused honey (5-10mg THC per serving)

• 1 tablespoon balsamic vinegar

• 2 tablespoons olive oil

• Salt and pepper to taste

Instructions:

Preheat your grill to medium heat. Grill the peach halves, cut-side down, for 3-4 minutes, until grill marks appear and the peaches are slightly softened.

In a small bowl, whisk together the cannabis-infused honey, balsamic vinegar, olive oil, salt, and pepper.

Arrange the arugula on a serving platter. Place the grilled peaches on top, followed by torn pieces of burrata.

Sprinkle with toasted pine nuts and drizzle the cannabis-infused honey dressing over the salad.

This dish is the epitome of summer sophistication. I first made it for a friend’s garden party, and it quickly became the star of the table. The grilled peaches add a beautiful sweetness, while the burrata offers a creamy contrast that’s balanced perfectly by the earthy arugula. The cannabis-infused honey dressing not only enhances the flavors but also provides a gentle, relaxing high that’s ideal for an outdoor gathering.

Dessert:

Cannabis-Infused Lemon and Lavender Shortbread Cookies

End your meal on a high note with these delicate cannabis-infused lemon and lavender shortbread cookies. The bright citrus flavor of the lemon combined with the subtle floral notes of lavender creates a refreshing and elegant dessert.

Ingredients:

• 1 cup unsalted butter, softened

• ½ cup sugar

• 2 tablespoons cannabis-infused sugar (5-10mg THC per serving)

• Zest of 1 lemon

• 1 teaspoon dried lavender buds

• 2 cups all-purpose flour

• ¼ teaspoon salt

Instructions:

Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper. In a large bowl, cream together the butter, sugar, and cannabis-infused sugar until light and fluffy.

Mix in the lemon zest and dried lavender buds.

Gradually add the flour and salt, mixing until the dough comes together. Roll the dough into a log, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Slice the dough into ¼-inch thick rounds and place on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden. Cool on a wire rack before serving.

Now, I know what you may be thinking, lavender cookies, but these cookies are a personal favorite of mine for special occasions. I love how the citrus and floral flavors play off each other, creating a light, refreshing treat that’s perfect for ending a summer meal. The cannabis infusion is subtle, providing just enough of a calming effect to help guests unwind and savor the end of the day.

Dosage and Safety Tips

When cooking with cannabis, it’s essential to be mindful of dosage, especially in a setting where guests might have varying levels of experience with edibles. Always start with a low dose and clearly label infused dishes. Offering non-infused options alongside cannabis-infused foods is a thoughtful way to accommodate all guests.

I’ve learned from experience that it’s always better to start low and slow with cannabis-infused dishes, especially when serving a crowd. Having a mix of infused and non-infused options ensures everyone can enjoy the meal at their own pace, making the experience enjoyable for all.

This Labor Day, make your cookout one to remember with a menu of unique and delicious cannabis-infused dishes. From a spicy watermelon and feta salad to lemon and lavender shortbread cookies, each recipe offers a new way to enjoy the flavors of summer with a relaxing twist. Just remember to dose responsibly and label everything clearly to ensure a safe and enjoyable experience for all.