Main Course marijuana and CBD recipes that aren’t only delicious but also give you that afternoon relief you may need.

Staying true to the other recipes we have shared these main course meals are certain to impress not only a loved one or friends, but make you feel amazing after eating them. Some of these recipes call for weed butter, oil, sugar, or other basic components. Make sure to read our base marijuana & CBD recipes that will be used over and over again and can be stored for use later.

You can speed these recipes up by using the Magical Butter Maker and Levo’s Weed Infuser. Either are great options to help make your marijuana and CBD recipes to help with aches, pains, and to help you relax and certainly will be a hit with guests. Maybe give them the heads up first though?

Learning to grow marijuana or CBD right at home, indoors, year round is easy. Our easy to follow, free and easy step by step marijuana grow guide will teach you the basics to grow indoors and year round. Why should you grow at home?

Instead of spending money at your local recreational dispensary or ordering CBD online, grow it at home. The best part is you know exactly how it is grown and for some reason it makes those marijuana and CBD recipes taste that much better because of it.

If you need more bud or CBD check out Lantern. They deliver right to your door, and then we prefer to fire up the Levo. Before you know it we are firing out marijuana and CBD recipes. That is, if we don’t have some bud laying around the house from our most recent grows.

Make sure to check us out on Instagram for user submitted grows, as well as, our very own grows!

If you need a license check out Online Medical Cards. In the top right select the state you live in to learn more about the process for your state. It takes about 10 to 15 minutes from the comfort of your own home. You either get a phone call or a tele-med phone call after entering some basic information and then you are good to go to file for your license.

Here are some easy, yet tasty marijuana and CBD recipes to get you started. Remember marijuana and CBD can be used interchangeably based on your desires.

These main courses use delicious, quality ingredients and classic cooking techniques to create engaging and stunning weed dishes, from Baked Salmon to Stuff Mozzarella Meatballs.

Enjoy!

• 1. Marinara Grilled Weed or CBD Chicken
• 2. Pesto Pasta With Shrimp and Marijuana/CBD
• 3. Stuffed Mozzarella Weed Meatballs
• 4. Steak and Veggie Buddha CBD Bowl
• 5. Teriyaki Burgers With CBD Glaze
• 6. CBD Pesto Pasta With Poached Egg
• 7. Grilled Salmon Steaks With Anchovies And Weed
• 8. Citrus Grilled Weed Scallops

Ingredients:

• 1 boneless, skinless chicken breast, 4 oz.
• 1/4 cup tomato, diced
• 1 small garlic clove, chopped 2 fresh basil leaves, chopped
• 1/4 teaspoon dried oregano
• 1 tablespoon extra-virgin olive oil
• 1/2 ml to 1 ml serving of cannabis oil

Directions:

1. In a small mixing bowl, mix the tomato, garlic, basil, oregano, olive oil, and cannabis oil. Stir gently until all Ingredients: are well mixed.
2. Rub both sides of the chicken breasts with salt and black pepper.
3. Grill the chicken for four to five minutes on each side, or until cooked through.
4. When the chicken has reached a safe minimum temperature, remove it from the grill.
5. Place the chicken on a serving platter. Toss the chicken with the marinade and serve.

Ingredients:

Pesto:

• ½ cup fresh parsley
• ½ cup cherry tomatoes
• 1 tablespoon of pine nuts
• 2 medium garlic cloves
• 2 tablespoons olive oil
• 4 teaspoons of 500 mg cannabis oil
• A pinch of salt and black pepper to taste

Pasta:

• 8 ounces. uncooked penne pasta
• 1-pound asparagus, cut into 2-inch pieces
• 1-2 cherry tomatoes, halved
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon red pepper flakes
• 1 teaspoon cayenne pepper
• Salt and black pepper to taste

Directions:

1. Combine all pesto Ingredients: in a food processor. Mix until the pesto has a smooth sauce consistency.
2. Pour the pesto sauce and refrigerate.
3. Bring a large pot of water to a boil over medium-high heat and add the uncooked penne pasta.
4. Melt the butter and olive oil together in a large saucepan over medium-high heat until completely melted.
5. Coat both sides of the shrimp with red pepper flakes, cayenne, salt, and black pepper before adding to the pan.
6. Add the lemon juice and continue to simmer until the shrimp turn pink.
7. Add the asparagus to the pasta during the last 3 minutes of the cooking time. Drain and catch water.
8. Once the shrimp are cooked, add the pasta and asparagus to the pan. Remove from heat after roasting for about a minute.
9. Mix 6 to 8 tablespoons of pesto in the bowl.
10. Garnish with parmesan shavings, cherry tomatoes, and basil leaves.

Ingredients:

Sauce:

• 7 cups of tomato paste
• ⅓ cup onion, finely chopped
• 2 garlic cloves, chopped
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• ½ teaspoon pepper
• ½ teaspoon salt

Meatballs:

• 1 pound of ground beef
• 1-pound spicy Italian sausage
• 1 cup panko breadcrumbs
• ⅓ cup onion, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 large eggs
• 4 mozzarella sticks, divided into 4-5 equal pieces

Directions:

1. Combine all sauce Ingredients: in a slow cooker.
2. Cover with a lid and cook until the meatballs are cooked about 30 minutes.
3. In a large mixing bowl, combine all the Ingredients: for the meatballs, except the mozzarella. Mix the Ingredients: with your hands.
4. Place a piece of mozzarella in the center of a golf ball-sized piece of beef.
5. Gently press the meat against the mozzarella slice until completely coated.
6. Brush the meatballs with the sauce and place them in the slow cooker.
7. Cover and cook over high heat for a further 2 hours and 12 minutes.

Ingredients:

Steak:

• Rib-eye steak

Vegetables:

• ½ red onion, quartered
• 1 large sweet potato, diced
• 230 g chopped broccoli
• 2 handfuls of kale
• 2 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper

Chickpeas:

• 1 can (425g) chickpeas, rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon pepper

Tahini Sauce:

• 60 g tahini
• 1 tablespoon agave
• Juice of ½ lime
• 3 tablespoons hot water
• 0.2g CBD isolate powder

Directions:

1. Preheat the oven to 400 degrees F.
2. Arrange the sweet potatoes and onions on a baking sheet.
3. Drizzle a little olive oil over the vegetables and toss to coat well.
4. Fry for 8-10 minutes.
5. Meanwhile, place chickpeas and spices in a mixing bowl.
6. In a hot pan, add 1 tablespoon of olive oil and the chickpeas and sauté, turning occasionally. Cook for a total of ten minutes.
7. Remove the vegetables from the oven, turn the sweet potatoes and add the broccoli. Cook for another ten minutes.
8. Add green vegetables, olive oil, salt, and pepper. Remove from the oven after 5 minutes.
9. To make the tahini sauce: In a mixing bowl, mix the tahini, lemon juice, agave, and CBD isolate.
10. Serve the steak in a bowl and garnish it with vegetables, chickpeas, and tahini sauce.

Ingredients:

• 8 tablespoons of your favorite teriyaki marinade
• 2 drops of cannabis oil
• ½ pound ground beef
• ½ teaspoon garlic powder
• 2 slices of canned pineapple rings, drained
• 2 hamburger buns
• 1 Serving Mayonnaise
• Bunch Green lettuce
• 1 Sliced red onion

Directions:

1. In a mixing bowl, combine the teriyaki marinade and cannabis oil.
2. In another mixing bowl, combine ground beef, garlic powder, and leftover teriyaki marinade. Form two patties from the mixture.
3. Heat a grill or large skillet over medium-high heat.
4. Once the cooking surface is hot, sear the burgers for about four minutes on each side.
5. Once the chicken is fully cooked, remove the pan from the heat.
6. Using a silicone brush or spoon, brush the patties with the CBD-infused teriyaki marinade.
7. While the burger patties are resting, sear the pineapple rings for about a minute on each side.
8. Now it’s time to assemble your burgers.

Ingredients:

• 1 pound dried pasta
• 2 cups fresh basil leaves
• 1/2 cup pine nuts or almonds
• 1 clove of garlic
• 1/2 cup parmesan cheese, freshly grated
• 1/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• 1/2 milliliter full-spectrum hemp extract
• The zest of 2 lemons
• 1/2 teaspoon red pepper flakes
• 4 organic eggs

Directions:

1. In a food processor, combine basil, pine nuts, garlic, parmesan, salt, and pepper.
2. Slowly whisk in the olive oil and hemp extract while the food processor is running on low. Keep mixing until the mixture is completely smooth.
3. Bring a large pot of heavily salted water to a boil. Cook pasta al dente.
4. Mix the pasta with the pesto while still hot and mix with the reserved cooking water to form a smooth sauce.
5. Mix pasta with lemon zest and paprika flakes.
6. Bring a small saucepan of water to a boil over low heat.
7. Working one egg at a time, crack one egg into a small bowl or ramekin.
8. Using a spoon, stir the water quickly to create a whirlpool, then gently push the egg into the center.
9. Bake until egg whites are almost set but the center is still pasty, about 15 minutes.
10. Using a slotted spoon, carefully scoop each poached egg into a bowl of pasta.

Ingredients:

• 4 salmon steaks
• sprigs of parsley
• lemon slices

Anchovy Cannabis Butter

• 6 anchovy fillets
• 2 tablespoons of milk
• 6 tablespoons cannabis butter
• 1 drop of Tabasco sauce
• pepper

Directions:

1. Preheat the grill for 4 minutes.
2. Spray the grill with oil and place each steak on it.
3. To make butter: Soak anchovy fillets in milk for a few minutes to make anchovy butter. In a bowl, puree with a wooden spoon until a creamy mass is formed.
4. Place a small piece of anchovy cannabis butter on each steak.
5. Turn the steaks over and spread another quarter of the butter over them.
6. Reduce the heat to low and cook another 3 minutes.
7. Serve with lemon wedges and sprigs of parsley on the side.

Ingredients:

• CannaButter, as needed
• Fresh parsley, diced
• 12 scallops, halved
• 1 cup of water
• ¼ lemon, juice
• 1 cup Chardonnay
• 1 tablespoon butter
• 2 teaspoons of honey
• pinch of salt
• ½ garlic clove, diced
• Corn starch dissolved in water

Directions:

1. Grill the scallops over hot coals, basting them occasionally with melted butter.
2. Combine water, wine, juice, CannaButter, honey, paprika, and garlic in a small saucepan.
3. Reduce to about half the original volume over medium-high heat, stirring frequently.
4. Arrange the scallops on a plate and brush with a citrus sauce and parsley.