September 4, 2025 • 21 mins
Ready to transform your kitchen into the ultimate cannabis dispensary? Dive into our mouthwatering exploration of lemon zucchini pasta that's both deliciously simple and perfectly designed for cannabis infusion.
We're breaking down the barriers between gourmet cooking and cannabis consumption with this accessible recipe that uses market-fresh ingredients and a simple infusion technique.
There's still time to use code BITEME20 at shopbenevolentbakery.com.
Show your love of Bite Me here. ;)
Visit the website for full show notes, free dosing calculator, recipes and more.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Welcome, friends, to episode 315.
Today, we are going to betalking about lemon zucchini
pasta.
What happens when you take alove of food, a passion for
culture and a deep knowledge ofcannabis and you toss them all
into one bowl?
You get Bite Me, the podcastthat explores the intersection
of food, culture and cannabisand helps cooks make great
edibles at home.
I'm your host, margaret, acertified gangier, tci,
certified cannabis educator, andcannabis, and helps cooks make
(00:23):
great edibles at home.
I'm your host, margaret, thecertified gangier, tci,
certified cannabis educator, andI believe your kitchen is the
best dispensary you'll ever have.
Together, we'll explore thestories, the science and the
sheer joy of making safe,effective and unforgettable
edibles at home.
So preheat your oven and getready for a great episode.
Let's dive in, friends.
(00:46):
So I just realized a few minutesago I had recorded this entire
episode and I forgot to hitrecord.
That was a real moment.
I was like shit.
I literally have to do thisentire thing all over again.
So you know, hopefully thesecond time is better than the
first anyway, but that is not amistake I am in the habit of
making, thank God, because Ithink that would probably drive
(01:09):
me crazy.
I even had a whole triviaquestion, which now I probably
have to pick out a new one.
But before we get into today'sepisode, I just want to say a
big shout out to Danny fromMaryland, who sent me a speak
pipe message just to say helloand thanks for your work that
you do for the podcast, and Ireally appreciate getting those
(01:30):
kinds of messages for peopleletting me know where they're
listening from and that theyenjoy the show.
So thank you for that, danny ofMaryland, and you can also
leave your own speak pipemessage if you wish.
You can find it at all over theplace.
I think it's speakpipecomforward slash bite me podcast,
but it's also at the end ofevery episode post on my website
(01:53):
.
For sure it's probably my linktree on social media.
It's all over the place, so itshouldn't be too hard to find,
but I love getting those typesof messages.
So thanks for that, and I'm alittle a little harried now that
I realize what I've done by nothitting record.
But if you're just tuning infor the first time today, thank
(02:17):
you.
I'm glad you found the show.
I would love to know how youfound the show.
Did somebody share it with you?
Did you stumble upon it.
Did you see something on thesocials that is valuable
information for independentpodcasters like myself and if
you have been a long-timelistener, thanks for being here.
I really appreciate you and thefact that you're tuning in each
(02:39):
week and reaching out when youcan and joining the Bite Me
Cannabis Club too.
I wouldn't be here if it wasn'tfor you wonderful folks
listening each and every week.
So now I have to find a newtrivia question, because I
obviously stuck the other oneback into the deck.
And, yes, we are doing StonerTrivia, race to 420 Trivia Card
Game.
(03:04):
After smoking some weed, twostoners tried to get to their
favorite restaurant whileencountering many obstacles
along the way.
Was the restaurant White Castle, taco Bell or McDonald's?
I have seen this movie and whatwas it called?
Again, I don't even remember,but if you answered White Castle
you would be correct.
(03:24):
Called again, I don't evenremember, but if you answered
White Castle you would becorrect.
It's funny that the otherquestion that I had that I did
in my previous version of thesame episode was also a movie
question, and movie trivia iskind of fun.
Sometimes might come in handy,you never know, but I would love
to hear what your favoritecannabis movie is, I hate to say
stoner movie, because I alsofind that a lot of those movies
really focus on those negativestoner stereotypes that we're
(03:47):
like.
Why won't these stereotypesever die?
And it's well.
Some of these movies certainlydon't help that fact because
they always portray stoners inthe exact same way.
So I hate to say stoner.
But what are your favoritecannabis films?
We've been doing some watchparties inside the Bite Me
Cannabis Club, which have been alot of fun, and there are I
wouldn't say there's any moviesthat every cannabis user must
(04:09):
see, but we did watch ReeferMadness for the first one that I
hosted.
That movie is pretty bad.
If you have an opportunity towatch it in like a watch party,
it's definitely the preferredway to enjoy it, or with a group
of people, preferably whileenjoying some cannabis, because
it is so ridiculous and theacting is also kind of shit.
A lot of it's actually prettyshit.
(04:30):
But let's not forget it wasalso filmed in like 1930
something in 1936, I think andwas dubbed and was lauded by
critics as one of the worstmovies of all time and I think
it was sort of.
After that it became a bit of acult classic, but definitely
worth watching with people,otherwise not really worth
watching at all.
So I mean, there's so much lorefrom that Reefer Madness and
(04:52):
that phrase that you know,sometimes checking it out to see
what it's about is kind of fun,but the movie itself not great.
I'll leave it at that.
The movie itself Not great,I'll leave it at that.
The other one we did for watchparties was Weed and Wine, which
I would recommend.
I would recommend this one.
This was an interesting filmthat covered two distinct
(05:14):
families, one in France growinggrapes for wine and one in
Humboldt, california, growingcannabis, and it was a really
interesting look at these twodifferent families because
obviously one was operating in alegal market and the other was
mostly operating in the illegalmarket prior to legalization in
California, although now theyare experiencing different
(05:36):
issues now that there is a legalmarket in California.
Very interesting to watch thesimilarities between the two
industries and the things thatthey have to go through.
And fun fact, kevin Jodry andhis son are featured in the Weed
family and Kevin is a hugecannabis advocate.
He's been involved in theindustry for a very long time
(05:58):
and he's also part of the GangerCouncil.
So I had the opportunity tomeet him in California when I
went there to do my training, sothat was a really cool
connection.
And then the third movie we didwas Marijuana Moment.
That one was about a woman whofinds a vape pen that allows
time travel, and that one wasokay.
(06:21):
I think I fell asleep and yeah.
So, anyway, I would love tohear what your favorite movies
are.
We'll probably be doing morewatch parties inside the Bite Me
Canvas Club upcoming as well,and your recommendations are
always helpful.
I've been making a lot of thingsrecently, actually because
(06:43):
there's been so much bounty atthe markets and in the stores
and on my deck with the herbsthat I planted because I feel
like I need to use them up.
So I recently made some pesto,which was excellent, and I well,
I shouldn't say it's excellentI tasted some of it, of course,
but I froze it in ice cube traysso that I could have some over
the winter, when my herbs on thedeck are about a distant memory
, and I could have some over thewinter, when my herbs on the
(07:04):
deck are about a distant memory.
I also made a plum tort, whichI have covered on this show
previously, probably a coupleyears ago, and that recipe was
generously donated by listenerTerry and I really appreciated
that recipe.
I've made it a few times, but Igot some lovely plums from the
(07:30):
market and I wanted to use themand because I made this confetti
cake recently as well.
So I'll back up a little bit.
I infused this plum cake plumtorte, which is just a cake that
doesn't have a lot of flour init so it doesn't rise as much.
But I made this and I infusedit with CBD because I wanted to
be able to share it with myfather, because recently I made
a confetti cake.
So I had Wesley Holloway,founder of Benevolent Bakery, on
(07:50):
the show last week and if youhaven't checked that out, I
highly recommend that you do.
I love what he's doing in thecannabis space, as far as the
product and his social missionas well, and he sent me a couple
of boxes to try out myself andI the confetti cake, which is a
uninfused cake mix.
It's such a great idea and Ioften recommend people who are
(08:11):
just starting out that you startwith an like a cake mix to sort
of practice.
You don't have to worry aboutthe baking, but this takes even
more guesswork out of it.
So I think it's a fun thing tohave on hand If you're making a
lot of edibles yourself.
Sometimes you're just busy andyou want to be able to whip up
something quick and this fitsthe bill.
It would make a great gift.
And of course there's thesocial aspect, where the
(08:34):
proceeds from every sale go to alocal nonprofit that is helping
their local community, and Ithink that's a wonderful way for
the cannabis community to giveback.
So I made this confetti cake forthe Bite Me Cannabis Club.
I was doing like a live cookingstream, I guess, and I made
(08:54):
this confetti cake and it turnedout really great.
And of course, my dad saw thefinished product and he's like,
ooh, what's this?
Because I have this like bigtray of like confetti cake in it
and I had to tell him likethat's infused and you know
you're welcome to have some.
But he's like, oh no, I don'tthink I'll be doing that and I
felt kind of bad.
That man has quite a sweettooth.
(09:15):
That is the reason I have mysweet tooth.
I know this because he goesthrough way more maple syrup
than any human really ought to.
But I understand that, ofcourse, because maple syrup is
fabulous.
But he has a huge sweet tooth.
So I felt bad that he was notgoing to indulge.
And, frankly, a lot of peoplehave asked like do you think
you'll ever get him to consume?
And I don't know if I will andI'm not necessarily interested.
(09:38):
I don't know what would happenif a man of 94 were to get high,
or even too high, knowing thathe's never consumed cannabis
ever in his entire life.
I just don't want that on myhands.
It would make me way tooparanoid, because sometimes when
I get really high at night andI'll be like just sort of in bed
(10:00):
ready to go to sleep orwhatever, my mind will start to
go.
And I'm always just like andthis always happens only when
I'm really high, otherwise itnever even crosses my mind.
But I'm like what if somethinghappens?
What if he gets up in themiddle of the night and he needs
help?
I think worst case scenario.
I'm like, and I'm like reallystoned and I can't drive a lot,
I don't know.
It's kind of ridiculous.
So anyway, I made the PlumTorque infused with CBD so he
(10:21):
could also enjoy it.
Of course I told him there wasCBD in it, but he's far more
accepting of that because it'snot intoxicating and so it's
much safer.
So that's what I made.
I also made the confetti cake,of course, and if you want to
check that out, wesley did offera lovely discount using code
BITEME20 at Shop BenevolentBakery.
(10:42):
If you want to check it out foryourself and try them.
You can get them in 250milligrams and 100 milligrams
baking mixes, and they have somenew ones coming out.
Oh, baked brie.
I made some baked brie, so Ihave a guest that's coming on
the show.
I'll let you know at the end ofthe episode who it is.
He shared a cooking video inthe Bite Me Cannabis Club and it
is a baked brie with wrapped inphyllo dough and with pecans
(11:06):
and rosemary, and I'm like Ihave rosemary on my back deck
that I need to be using up, andit was fabulous.
Sometimes cheese for dinner isacceptable and I don't feel
guilty about that at all.
I did not infuse that one.
You easily can, because there'sa little bit of butter put in
the sauce that you pour over thebaked brie.
You have to remember, friends,a lot of these recipes.
(11:27):
If you don't want to infusethem, you don't have to.
You can infuse them or notinfuse them.
It's your choice.
You're taking control of yourhigh life.
Sometimes it's not appropriate.
And I'm also going to be makinga hollandaise sauce by this
same person who shared thisrecipe with me, and I'll be
testing that out soon too.
So you'll be seeing that comingup as well, because I'll be
sharing that one on this veryshow Lemon zucchini pasta.
(11:54):
This one was so good I will bemaking it again.
I will be adding it to therepertoire because it was simple
, used simple ingredients andwas easy to dose.
And those are all the things.
They check all the boxes and itdidn't take that long to make.
I also prefer, you know, I alsolike recipes where you're not
(12:14):
slaving over the stove but youend up with something that's
amazing.
The recipe, as it was written,makes four servings.
I found that we got moreservings than that out of it.
I think more like six, so thatwas also great.
I love nothing better than adish that you can make once and
eat twice, potentially threetimes.
I mean that is.
(12:34):
I love leftovers.
I know there's people out therewho don't like them.
Sometimes I wonder if thosepeople cook.
When you have to feed a familyor feed a bunch of people or
feed yourself every single day,leftovers are a game changer.
So I'll let you know sort ofwhat you need for this recipe,
because it is lovely and I endedup finding it because I had
(12:56):
gone to the market a few weeksago and I found this I brought
home this giant zucchini.
I don't remember why I bought agiant zucchini, except I think
the farmer stand that I went toonly had seemingly bought a
giant zucchini, except I thinkthe farmer's stand that I went
to only had seemingly largezucchinis.
Otherwise, I do prefer smallones because I like to grill
them or I like to make them intostir fries and I don't
necessarily need this like giantzucchini.
But it worked perfectly for thisrecipe.
(13:18):
Because you need a two poundzucchini or summer squash, or
four to six medium zucchinis.
Well, I don't even know if Iwaited, I just used shallot
shallot, which is it, I don'tknow Four large cloves of garlic
.
You need extra virgin olive oil, crushed red pepper, flakes,
(13:40):
salt, freshly ground blackpepper, your pasta, spaghetti,
linguine, bucatini, whatever itis that you prefer, a lemon,
parmesan, lightly packed basilor mint leaves or a combination
of both.
I used both because I happen tohave both growing on my deck
(14:01):
and heavy cream.
So, as you can see, a lot ofpeople would have these
ingredients already on hand.
You might have to go out andactually get the zucchini.
The ingredients in thisparticular recipe are simple,
which is what lends itself sobeautifully to this dish, and
essentially I'm just going tocheck to make sure I'm still
recording.
Yes, I am, without goingthrough all the details of the
(14:21):
recipe, because I'll share it inthe show notes as well, so you
can just read it yourself.
But the concept is that you'regoing to grate the zucchini and
the onion and the garlic, if youchoose.
I ended up grating the garlicseparately or not grating.
I ended up mincing itseparately and just adding it to
the pot when I added thezucchini and the onion.
But you put a clean kitchentowel over your work surface and
(14:47):
then you grate the zucchini andthe onion together and then you
gather up the ends of the toweland you squeeze out as much
water from the zucchini aspossible.
You squeeze it, squeeze it andsqueeze it.
That is literally the hardestpart of this recipe and it's
good, because it's probablyhelping you with your grip
strength, and I have read thatgood grip strength is associated
(15:08):
with longevity.
So there you go.
This is helping you live longeras well as eating good food.
And then you go through somesteps.
You know, you heat the oliveoil and you add in your zucchini
, your grated zucchini, and allthese things.
Like I said, I'm not going toreally get into it, but that is
the thing that sort of makesthis different.
You're going to make your pasta.
You're going to heat your oliveoil and then add in your red
pepper flakes and then let thatcook and get fragrant and then
(15:29):
you add in your your zucchini,onion and garlic.
While that's cooking and whilethe pasta water is boiling,
you're going to mince or notmince.
You're going to roughly chopyour basil mint, whatever it is
that you're using.
You're going to grate yourParmesan.
And I can say right hereunequivocally I have never used
(15:50):
a zester to grate Parmesan, or aplaner.
What do they call them?
A microplane.
And I'm like why have I notdone this before in my life?
I don't understand.
It made the fluffiest pile ofparmesan I've ever experienced
in my entire life and I was likethis is immensely useful.
(16:11):
And another reason to use thismicro planer, because I always
used to think of it as a zester.
It was just to get the, thezest off the rind of of citrus
fruit, but now it can be for somuch more.
I was very, I was pleasantlysurprised.
And then you're also going tomeasure out your lemon juice.
Now, I didn't actually uselemon juice like from a fresh
(16:32):
lemon, I just have bottle.
I always have bottled organiclemon juice in my fridge, so I
just use some of that.
And so, while that, while you'redoing all that, you're going to
add your, your pasta to thewater.
You're cooking up your zucchinimixture and then, once the
pasta has done is done, cookingto al dente, you're going to
(16:52):
take out some of the pasta water, the cooking liquid, and
reserve that.
You're not going to dump it allout.
And then you're going to taketongs and put your pasta
directly into the pot with thezucchini and it's okay if some
of the water clings to it,that's perfectly acceptable and
then you're going to cook thatall together, add a little bit
of the pasta water and this iswhere you add in some of your
heavy cream along with the pastawater.
(17:15):
You stir it up a little bit andthen you're going to be adding
your cheese and maybe a littlebit more pasta water, stirring
it all up making it nice andcreamy, making it into a nice
and creamy sauce that coats thepasta.
Just before you remove thepasta from the heat, you're
going to add in your lemon juiceand your herbs as well, and
then you're going to serve ittopped with some extra parmesan
(17:37):
if you want salt and pepper, andit is chef's kiss.
I highly recommend thisparticular recipe and it's a
good one to have in therepertoire because it doesn't
take too long to put together.
Now you might be saying butMargaret, how do you infuse this
?
Well, in this particular case,what I would do is I would
drizzle some infused olive oilon the top.
(17:58):
After serving, I would probablydrizzle it on and then add a
little bit of Parmesan and saltand pepper on top.
And the reason for this isbecause you could add it when
you're going to be cooking thezucchini and you're adding in
the red pepper flakes, but thenthat's infusing the entire dish.
And sometimes you want to have alittle more control over your
infusion process.
(18:18):
And if you add it afterwards,that means you can serve it to a
wider group of people.
I can serve some to my dad, Ican serve some to other people
who might be coming over thatare different tolerance level
than me.
There's a lot of reasons whyyou might want to do that.
It also means that if you haveleftovers and you want to take
them to work for lunch tomorrowor something to that effect, you
don't have to worry aboutgetting high while you're at
(18:39):
work, because I don't know aboutyou, but most workplaces I've
been in kind of frown on that.
So it's just a way to takecontrol of your high life, to be
able to infuse per dish pertolerance, and it's really easy
to do and it lends itselfbeautifully to this kind of
recipe.
So that's what I wouldrecommend.
Yes, you can add infused oliveoil when you're cooking up the
zucchini and stuff, but I thinkyou're going to get more precise
(19:02):
dosing and a better experienceif you add the olive oil as a
drizzle on the top.
If you try it out, let me knowhow you love it.
Let me know how you adapted itto make it your own, if you'd
added or detracted anything,because the ability to modify
recipes, I think is fun andreally helps you enjoy what
(19:22):
you're cooking and eating aswell.
So let me know if you've triedit out and if you modified it in
any way.
Now, as far as next week goes,the guest I'll be having on is
Adam Vandermeer of your CannaChef Been a longtime listener of
Bite Me, the show about edibles, and he is also contributing
(19:43):
cooking videos to the Bite MeCannabis Club, which have been
incredible.
I'm having him on the show totalk about his journey because
he started your Canna Chef alittle while ago.
He's going all in on it rightnow and he is doing some really
cool stuff in the cannabis spaceand he's an incredible chef as
well, so you can look forward tothat next week.
And, of course, the invitationto join the Bite Me Cannabis
(20:05):
Club is always open, and I hopeyou will consider joining the
fine folks over there.
I'm really proud of the spacethat we've co-created myself and
the members and I think youwould enjoy it too.
It's a really safe andsupportive space to talk about
all things cannabis.
With that, my friends, I willlove you and leave you.
I'm your host, margaret, anduntil next time, stay high.
Welcome, friends, to episode 315.
Today, we are going to betalking about lemon zucchini
pasta.
What happens when you take alove of food, a passion for
culture and a deep knowledge ofcannabis and you toss them all
into one bowl?
You get Bite Me, the podcastthat explores the intersection
of food, culture and cannabisand helps cooks make great
edibles at home.
I'm your host, margaret, acertified gangier, tci,
certified cannabis educator, andcannabis, and helps cooks make
(00:23):
great edibles at home.
I'm your host, margaret, thecertified gangier, tci,
certified cannabis educator, andI believe your kitchen is the
best dispensary you'll ever have.
Together, we'll explore thestories, the science and the
sheer joy of making safe,effective and unforgettable
edibles at home.
So preheat your oven and getready for a great episode.
Let's dive in, friends.
(00:46):
So I just realized a few minutesago I had recorded this entire
episode and I forgot to hitrecord.
That was a real moment.
I was like shit.
I literally have to do thisentire thing all over again.
So you know, hopefully thesecond time is better than the
first anyway, but that is not amistake I am in the habit of
making, thank God, because Ithink that would probably drive
(01:09):
me crazy.
I even had a whole triviaquestion, which now I probably
have to pick out a new one.
But before we get into today'sepisode, I just want to say a
big shout out to Danny fromMaryland, who sent me a speak
pipe message just to say helloand thanks for your work that
you do for the podcast, and Ireally appreciate getting those
(01:30):
kinds of messages for peopleletting me know where they're
listening from and that theyenjoy the show.
So thank you for that, danny ofMaryland, and you can also
leave your own speak pipemessage if you wish.
You can find it at all over theplace.
I think it's speakpipecomforward slash bite me podcast,
but it's also at the end ofevery episode post on my website
(01:53):
.
For sure it's probably my linktree on social media.
It's all over the place, so itshouldn't be too hard to find,
but I love getting those typesof messages.
So thanks for that, and I'm alittle a little harried now that
I realize what I've done by nothitting record.
But if you're just tuning infor the first time today, thank
(02:17):
you.
I'm glad you found the show.
I would love to know how youfound the show.
Did somebody share it with you?
Did you stumble upon it.
Did you see something on thesocials that is valuable
information for independentpodcasters like myself and if
you have been a long-timelistener, thanks for being here.
I really appreciate you and thefact that you're tuning in each
(02:39):
week and reaching out when youcan and joining the Bite Me
Cannabis Club too.
I wouldn't be here if it wasn'tfor you wonderful folks
listening each and every week.
So now I have to find a newtrivia question, because I
obviously stuck the other oneback into the deck.
And, yes, we are doing StonerTrivia, race to 420 Trivia Card
Game.
(03:04):
After smoking some weed, twostoners tried to get to their
favorite restaurant whileencountering many obstacles
along the way.
Was the restaurant White Castle, taco Bell or McDonald's?
I have seen this movie and whatwas it called?
Again, I don't even remember,but if you answered White Castle
you would be correct.
(03:24):
Called again, I don't evenremember, but if you answered
White Castle you would becorrect.
It's funny that the otherquestion that I had that I did
in my previous version of thesame episode was also a movie
question, and movie trivia iskind of fun.
Sometimes might come in handy,you never know, but I would love
to hear what your favoritecannabis movie is, I hate to say
stoner movie, because I alsofind that a lot of those movies
really focus on those negativestoner stereotypes that we're
(03:47):
like.
Why won't these stereotypesever die?
And it's well.
Some of these movies certainlydon't help that fact because
they always portray stoners inthe exact same way.
So I hate to say stoner.
But what are your favoritecannabis films?
We've been doing some watchparties inside the Bite Me
Cannabis Club, which have been alot of fun, and there are I
wouldn't say there's any moviesthat every cannabis user must
(04:09):
see, but we did watch ReeferMadness for the first one that I
hosted.
That movie is pretty bad.
If you have an opportunity towatch it in like a watch party,
it's definitely the preferredway to enjoy it, or with a group
of people, preferably whileenjoying some cannabis, because
it is so ridiculous and theacting is also kind of shit.
A lot of it's actually prettyshit.
(04:30):
But let's not forget it wasalso filmed in like 1930
something in 1936, I think andwas dubbed and was lauded by
critics as one of the worstmovies of all time and I think
it was sort of.
After that it became a bit of acult classic, but definitely
worth watching with people,otherwise not really worth
watching at all.
So I mean, there's so much lorefrom that Reefer Madness and
(04:52):
that phrase that you know,sometimes checking it out to see
what it's about is kind of fun,but the movie itself not great.
I'll leave it at that.
The movie itself Not great,I'll leave it at that.
The other one we did for watchparties was Weed and Wine, which
I would recommend.
I would recommend this one.
This was an interesting filmthat covered two distinct
(05:14):
families, one in France growinggrapes for wine and one in
Humboldt, california, growingcannabis, and it was a really
interesting look at these twodifferent families because
obviously one was operating in alegal market and the other was
mostly operating in the illegalmarket prior to legalization in
California, although now theyare experiencing different
(05:36):
issues now that there is a legalmarket in California.
Very interesting to watch thesimilarities between the two
industries and the things thatthey have to go through.
And fun fact, kevin Jodry andhis son are featured in the Weed
family and Kevin is a hugecannabis advocate.
He's been involved in theindustry for a very long time
(05:58):
and he's also part of the GangerCouncil.
So I had the opportunity tomeet him in California when I
went there to do my training, sothat was a really cool
connection.
And then the third movie we didwas Marijuana Moment.
That one was about a woman whofinds a vape pen that allows
time travel, and that one wasokay.
(06:21):
I think I fell asleep and yeah.
So, anyway, I would love tohear what your favorite movies
are.
We'll probably be doing morewatch parties inside the Bite Me
Canvas Club upcoming as well,and your recommendations are
always helpful.
I've been making a lot of thingsrecently, actually because
(06:43):
there's been so much bounty atthe markets and in the stores
and on my deck with the herbsthat I planted because I feel
like I need to use them up.
So I recently made some pesto,which was excellent, and I well,
I shouldn't say it's excellentI tasted some of it, of course,
but I froze it in ice cube traysso that I could have some over
the winter, when my herbs on thedeck are about a distant memory
, and I could have some over thewinter, when my herbs on the
(07:04):
deck are about a distant memory.
I also made a plum tort, whichI have covered on this show
previously, probably a coupleyears ago, and that recipe was
generously donated by listenerTerry and I really appreciated
that recipe.
I've made it a few times, but Igot some lovely plums from the
(07:30):
market and I wanted to use themand because I made this confetti
cake recently as well.
So I'll back up a little bit.
I infused this plum cake plumtorte, which is just a cake that
doesn't have a lot of flour init so it doesn't rise as much.
But I made this and I infusedit with CBD because I wanted to
be able to share it with myfather, because recently I made
a confetti cake.
So I had Wesley Holloway,founder of Benevolent Bakery, on
(07:50):
the show last week and if youhaven't checked that out, I
highly recommend that you do.
I love what he's doing in thecannabis space, as far as the
product and his social missionas well, and he sent me a couple
of boxes to try out myself andI the confetti cake, which is a
uninfused cake mix.
It's such a great idea and Ioften recommend people who are
(08:11):
just starting out that you startwith an like a cake mix to sort
of practice.
You don't have to worry aboutthe baking, but this takes even
more guesswork out of it.
So I think it's a fun thing tohave on hand If you're making a
lot of edibles yourself.
Sometimes you're just busy andyou want to be able to whip up
something quick and this fitsthe bill.
It would make a great gift.
And of course there's thesocial aspect, where the
(08:34):
proceeds from every sale go to alocal nonprofit that is helping
their local community, and Ithink that's a wonderful way for
the cannabis community to giveback.
So I made this confetti cake forthe Bite Me Cannabis Club.
I was doing like a live cookingstream, I guess, and I made
(08:54):
this confetti cake and it turnedout really great.
And of course, my dad saw thefinished product and he's like,
ooh, what's this?
Because I have this like bigtray of like confetti cake in it
and I had to tell him likethat's infused and you know
you're welcome to have some.
But he's like, oh no, I don'tthink I'll be doing that and I
felt kind of bad.
That man has quite a sweettooth.
(09:15):
That is the reason I have mysweet tooth.
I know this because he goesthrough way more maple syrup
than any human really ought to.
But I understand that, ofcourse, because maple syrup is
fabulous.
But he has a huge sweet tooth.
So I felt bad that he was notgoing to indulge.
And, frankly, a lot of peoplehave asked like do you think
you'll ever get him to consume?
And I don't know if I will andI'm not necessarily interested.
(09:38):
I don't know what would happenif a man of 94 were to get high,
or even too high, knowing thathe's never consumed cannabis
ever in his entire life.
I just don't want that on myhands.
It would make me way tooparanoid, because sometimes when
I get really high at night andI'll be like just sort of in bed
(10:00):
ready to go to sleep orwhatever, my mind will start to
go.
And I'm always just like andthis always happens only when
I'm really high, otherwise itnever even crosses my mind.
But I'm like what if somethinghappens?
What if he gets up in themiddle of the night and he needs
help?
I think worst case scenario.
I'm like, and I'm like reallystoned and I can't drive a lot,
I don't know.
It's kind of ridiculous.
So anyway, I made the PlumTorque infused with CBD so he
(10:21):
could also enjoy it.
Of course I told him there wasCBD in it, but he's far more
accepting of that because it'snot intoxicating and so it's
much safer.
So that's what I made.
I also made the confetti cake,of course, and if you want to
check that out, wesley did offera lovely discount using code
BITEME20 at Shop BenevolentBakery.
(10:42):
If you want to check it out foryourself and try them.
You can get them in 250milligrams and 100 milligrams
baking mixes, and they have somenew ones coming out.
Oh, baked brie.
I made some baked brie, so Ihave a guest that's coming on
the show.
I'll let you know at the end ofthe episode who it is.
He shared a cooking video inthe Bite Me Cannabis Club and it
is a baked brie with wrapped inphyllo dough and with pecans
(11:06):
and rosemary, and I'm like Ihave rosemary on my back deck
that I need to be using up, andit was fabulous.
Sometimes cheese for dinner isacceptable and I don't feel
guilty about that at all.
I did not infuse that one.
You easily can, because there'sa little bit of butter put in
the sauce that you pour over thebaked brie.
You have to remember, friends,a lot of these recipes.
(11:27):
If you don't want to infusethem, you don't have to.
You can infuse them or notinfuse them.
It's your choice.
You're taking control of yourhigh life.
Sometimes it's not appropriate.
And I'm also going to be makinga hollandaise sauce by this
same person who shared thisrecipe with me, and I'll be
testing that out soon too.
So you'll be seeing that comingup as well, because I'll be
sharing that one on this veryshow Lemon zucchini pasta.
(11:54):
This one was so good I will bemaking it again.
I will be adding it to therepertoire because it was simple
, used simple ingredients andwas easy to dose.
And those are all the things.
They check all the boxes and itdidn't take that long to make.
I also prefer, you know, I alsolike recipes where you're not
(12:14):
slaving over the stove but youend up with something that's
amazing.
The recipe, as it was written,makes four servings.
I found that we got moreservings than that out of it.
I think more like six, so thatwas also great.
I love nothing better than adish that you can make once and
eat twice, potentially threetimes.
I mean that is.
(12:34):
I love leftovers.
I know there's people out therewho don't like them.
Sometimes I wonder if thosepeople cook.
When you have to feed a familyor feed a bunch of people or
feed yourself every single day,leftovers are a game changer.
So I'll let you know sort ofwhat you need for this recipe,
because it is lovely and I endedup finding it because I had
(12:56):
gone to the market a few weeksago and I found this I brought
home this giant zucchini.
I don't remember why I bought agiant zucchini, except I think
the farmer stand that I went toonly had seemingly bought a
giant zucchini, except I thinkthe farmer's stand that I went
to only had seemingly largezucchinis.
Otherwise, I do prefer smallones because I like to grill
them or I like to make them intostir fries and I don't
necessarily need this like giantzucchini.
But it worked perfectly for thisrecipe.
(13:18):
Because you need a two poundzucchini or summer squash, or
four to six medium zucchinis.
Well, I don't even know if Iwaited, I just used shallot
shallot, which is it, I don'tknow Four large cloves of garlic
.
You need extra virgin olive oil, crushed red pepper, flakes,
(13:40):
salt, freshly ground blackpepper, your pasta, spaghetti,
linguine, bucatini, whatever itis that you prefer, a lemon,
parmesan, lightly packed basilor mint leaves or a combination
of both.
I used both because I happen tohave both growing on my deck
(14:01):
and heavy cream.
So, as you can see, a lot ofpeople would have these
ingredients already on hand.
You might have to go out andactually get the zucchini.
The ingredients in thisparticular recipe are simple,
which is what lends itself sobeautifully to this dish, and
essentially I'm just going tocheck to make sure I'm still
recording.
Yes, I am, without goingthrough all the details of the
(14:21):
recipe, because I'll share it inthe show notes as well, so you
can just read it yourself.
But the concept is that you'regoing to grate the zucchini and
the onion and the garlic, if youchoose.
I ended up grating the garlicseparately or not grating.
I ended up mincing itseparately and just adding it to
the pot when I added thezucchini and the onion.
But you put a clean kitchentowel over your work surface and
(14:47):
then you grate the zucchini andthe onion together and then you
gather up the ends of the toweland you squeeze out as much
water from the zucchini aspossible.
You squeeze it, squeeze it andsqueeze it.
That is literally the hardestpart of this recipe and it's
good, because it's probablyhelping you with your grip
strength, and I have read thatgood grip strength is associated
(15:08):
with longevity.
So there you go.
This is helping you live longeras well as eating good food.
And then you go through somesteps.
You know, you heat the oliveoil and you add in your zucchini
, your grated zucchini, and allthese things.
Like I said, I'm not going toreally get into it, but that is
the thing that sort of makesthis different.
You're going to make your pasta.
You're going to heat your oliveoil and then add in your red
pepper flakes and then let thatcook and get fragrant and then
(15:29):
you add in your your zucchini,onion and garlic.
While that's cooking and whilethe pasta water is boiling,
you're going to mince or notmince.
You're going to roughly chopyour basil mint, whatever it is
that you're using.
You're going to grate yourParmesan.
And I can say right hereunequivocally I have never used
(15:50):
a zester to grate Parmesan, or aplaner.
What do they call them?
A microplane.
And I'm like why have I notdone this before in my life?
I don't understand.
It made the fluffiest pile ofparmesan I've ever experienced
in my entire life and I was likethis is immensely useful.
(16:11):
And another reason to use thismicro planer, because I always
used to think of it as a zester.
It was just to get the, thezest off the rind of of citrus
fruit, but now it can be for somuch more.
I was very, I was pleasantlysurprised.
And then you're also going tomeasure out your lemon juice.
Now, I didn't actually uselemon juice like from a fresh
(16:32):
lemon, I just have bottle.
I always have bottled organiclemon juice in my fridge, so I
just use some of that.
And so, while that, while you'redoing all that, you're going to
add your, your pasta to thewater.
You're cooking up your zucchinimixture and then, once the
pasta has done is done, cookingto al dente, you're going to
(16:52):
take out some of the pasta water, the cooking liquid, and
reserve that.
You're not going to dump it allout.
And then you're going to taketongs and put your pasta
directly into the pot with thezucchini and it's okay if some
of the water clings to it,that's perfectly acceptable and
then you're going to cook thatall together, add a little bit
of the pasta water and this iswhere you add in some of your
heavy cream along with the pastawater.
(17:15):
You stir it up a little bit andthen you're going to be adding
your cheese and maybe a littlebit more pasta water, stirring
it all up making it nice andcreamy, making it into a nice
and creamy sauce that coats thepasta.
Just before you remove thepasta from the heat, you're
going to add in your lemon juiceand your herbs as well, and
then you're going to serve ittopped with some extra parmesan
(17:37):
if you want salt and pepper, andit is chef's kiss.
I highly recommend thisparticular recipe and it's a
good one to have in therepertoire because it doesn't
take too long to put together.
Now you might be saying butMargaret, how do you infuse this
?
Well, in this particular case,what I would do is I would
drizzle some infused olive oilon the top.
(17:58):
After serving, I would probablydrizzle it on and then add a
little bit of Parmesan and saltand pepper on top.
And the reason for this isbecause you could add it when
you're going to be cooking thezucchini and you're adding in
the red pepper flakes, but thenthat's infusing the entire dish.
And sometimes you want to have alittle more control over your
infusion process.
(18:18):
And if you add it afterwards,that means you can serve it to a
wider group of people.
I can serve some to my dad, Ican serve some to other people
who might be coming over thatare different tolerance level
than me.
There's a lot of reasons whyyou might want to do that.
It also means that if you haveleftovers and you want to take
them to work for lunch tomorrowor something to that effect, you
don't have to worry aboutgetting high while you're at
(18:39):
work, because I don't know aboutyou, but most workplaces I've
been in kind of frown on that.
So it's just a way to takecontrol of your high life, to be
able to infuse per dish pertolerance, and it's really easy
to do and it lends itselfbeautifully to this kind of
recipe.
So that's what I wouldrecommend.
Yes, you can add infused oliveoil when you're cooking up the
zucchini and stuff, but I thinkyou're going to get more precise
(19:02):
dosing and a better experienceif you add the olive oil as a
drizzle on the top.
If you try it out, let me knowhow you love it.
Let me know how you adapted itto make it your own, if you'd
added or detracted anything,because the ability to modify
recipes, I think is fun andreally helps you enjoy what
(19:22):
you're cooking and eating aswell.
So let me know if you've triedit out and if you modified it in
any way.
Now, as far as next week goes,the guest I'll be having on is
Adam Vandermeer of your CannaChef Been a longtime listener of
Bite Me, the show about edibles, and he is also contributing
(19:43):
cooking videos to the Bite MeCannabis Club, which have been
incredible.
I'm having him on the show totalk about his journey because
he started your Canna Chef alittle while ago.
He's going all in on it rightnow and he is doing some really
cool stuff in the cannabis spaceand he's an incredible chef as
well, so you can look forward tothat next week.
And, of course, the invitationto join the Bite Me Cannabis
(20:05):
Club is always open, and I hopeyou will consider joining the
fine folks over there.
I'm really proud of the spacethat we've co-created myself and
the members and I think youwould enjoy it too.
It's a really safe andsupportive space to talk about
all things cannabis.
With that, my friends, I willlove you and leave you.
I'm your host, margaret, anduntil next time, stay high.
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