Best Weed Summer Recipe’s With A THC-P Tincture

The weather is warming up, and that means that our tastes are changing.  Once those temperatures rise, we start craving fresher, lighter meals, snacks and desserts to satisfy our palates.  But as the seasons change, one thing remains, which is that there’s nothing quite as fun as turning any recipe into a good, old-fashioned batch of edibles.

Binoid’s 1000mg THC-P Tincture makes it easy to turn any spring or summertime treat into a psychoactive delight.  If you need some inspiration, here are some recipes to get you started.

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#1: Panzanella Salad 

A panzanella salad is a traditional Italian side dish that’s a bit more filling than a standard salad thanks to the addition of delicious croutons.  We’ve included some THC-P oil into the dressing that only adds to the fresh flavor.

Ingredients:

• 1 loaf of crusty bread, a day old and cut into bite-sized cubes

• ½ cup olive oil

• 1 8oz bag of baby arugula 

• 4 beefsteak tomatoes, stemmed and coarsely chopped into chunks

• 1 shallot, roughly chopped

• 2 bell peppers, cored and chopped into bite-sized pieces

• 1 bunch fresh mint, roughly chopped

• 2 tbsp balsamic vinegar

• 2 droppers of THC-P Tincture

• ½ cup extra virgin olive oil

• Salt and pepper, to taste

Preparation:

1. First, make your croutons.  
2. Set a Sautee pan on high and add the olive oil.  
3. Then, in small batches, fry the cubes of bread until crispy.  
4. Drain and set aside.
5. Into a large salad bowl, combine the arugula, tomatoes, shallot, peppers, and mint.
6. Into a small mixing bowl, whisk together the balsamic vinegar, THC-P tincture and olive oil.  
7. Drizzle on top of the salad, and season with salt and pepper.  
8. Then, add the croutons and give the salad a final toss.

#2: Guacamole 

There is nothing quite like guacamole to hit the spot on a hot day.  It’s both cooling and filling at the same time, and just takes minutes to prepare.

Ingredients:

• 4 ripe avocados, peeled, pitted and roughly chopped
• 1 jalapeno, seeds and stem removed, minced
• 1 shallot, peeled and minced
• 1 large beefsteak tomato, stemmed and finely chopped
• 1 cup freshly chopped cilantro leaves
• The juice of 3 limes
• 1 dropper of THC-P Tincture
• Salt to taste

Preparation:

1. Combine all of the ingredients into a large serving bowl and use a fork to mash the avocados while mixing in the other ingredients.  
2. Mash until you’re happy with the consistency, since some people prefer a chunkier guacamole, and some people prefer it to be perfectly smooth.  
3. Serve with tortilla chips.

#3: Pasta Salad 

Pasta salad is a staple of any barbecue and making it at home is a great reminder that summer is right around the corner.  Our pasta salad incorporates antipasto must-haves for an elevated take on the classic.

Ingredients:

• 1 lb bowtie pasta or elbow macaroni
• 1 8oz jar sundried tomatoes, drained and roughly chopped
• 1 14oz can artichoke hearts, drained and roughly chopped
• 6 oz salami, cut into small cubes
• 6 oz sharp provolone, cut into small cubes
• ½ cup sliced black olives
• ¼ cup red wine vinegar
• ¼ cup olive oil
• 2 droppers of THC-P Tincture
• Salt and pepper, to taste

Preparation:

1. Into a pot of salted-boiling water, pour the pasta and drain when it achieves an al dente texture.
2. While the pasta is cooking, combine all of the other ingredients into a large salad bowl.
3. Add the pasta to the remaining ingredients, and then toss well.

#4: Berry Crisp 

Once fresh berries are back in season, one of the best ways to celebrate their return is by making a delicious berry crisp.  Serve with a scoop of vanilla ice cream or some whipped cream if you want to make this light and tasty treat even more decadent.

Ingredients:

• 6 tbsp unsalted butter, softened at room temperature, plus an extra tablespoon
• 5 cups of fresh berries (feel free to combine your favorites together)
• 2 droppers of THC-P Tincture 
• 1/3 cup + ¼ cup dark brown sugar
• ¾ cup all-purpose flour
• 1 cup rolled oats

Preparation:

1. Preheat your oven to 375 degrees.
2. Use the extra tablespoon of butter to grease a pie tin.
3. Combine the berries, 1/3 cup of sugar, and half of the flour in a mixing bowl.  
4. Stir in the THC-P.
5. In a separate bowl, combine the remaining sugar and flour, along with the oats.
6. Add the butter into the oats mixture, and then use your fingers to break it up until you get a clumpy sand-like texture.
7. Pour the fruit mixture into the pie tin, followed by the topping, spread evenly on top.  
8. Bake for about 40 minutes, until the topping is golden-brown.

#5: Baked Peaches 

Another great way to take advantage of the fruits that are coming into season is to enjoy these mouthwatering baked peaches, which really elevate what we love about this sensational fruit.  Refreshing, simple and fast, it’s the perfect treat for a lazy summer day or night.  And, to elevate it even further, serve it with some vanilla bean ice cream.

Ingredients:

• 4 fresh, ripe peaches, halved and pitted (skin left on)

• 4 tbsp salted butter, divided into 8 pats

• 1 dropper of THC-P Tincture 

• ¼ tsp ground cinnamon

• 1/3 cup dark brown sugar

Preparation:

1. Preheat your oven to 375 degrees.  
2. Line a baking tray with parchment paper or foil.
3. Place each peach half skin side down on your tray.  
4. Place one pat of butter into the center of each piece, where the pit was.
5. Into a small bowl, stir together the THC-P tincture, cinnamon, and brown sugar.  
6. Then, divide this mixture evenly over each of the peach halves.
7. Bake for about 18 minutes, or until the peaches are golden-brown on top, and the flesh is easy to pierce with a fork.

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