Best Delta 10 Summer Recipes Using Tinctures

Spring has arrived, and the days are only going to get warmer and longer from here on out.  During the spring and summer months, there’s nothing like embracing the flavors of the season, trading in our rich and heavy winter delicacies for lighter, fresher meals, desserts and snacks.

And, at Binoid, we make it easy for you to turn your favorite springtime and summertime recipes into tasty delta 10 edibles, thanks to our Delta 10 Tincture.  If you’re excited about the idea of making some edibles at home, here are 5 recipes to inspire you.

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#1: Shrimp Cocktail 

Crisp, cool and refreshing, shrimp cocktail is one of those decadent appetizers that’s quick and easy, and perfect for the warmer months ahead.

Ingredients:

• 1 lb. fresh or frozen jumbo shrimp that’s peeled and deveined
• Salt
• 2 lemons, plus juice of 1 lemon 
• 2/3 cup ketchup
• 1 tbsp jarred horseradish
• 1 dash Worcestershire sauce
• 1 dropper Delta 10 Tincture 

Preparation:

1. Prepare a pot of boiling salted water.  
2. When the water is boiling, drop the shrimp in.  
3. Use a slotted spoon to remove the shrimp after allowing to cook for about 4 minutes.
4. Into a small dip bowl, combine the remaining ingredients to make your cocktail sauce.  
5. Arrange the shrimp on a platter, and then place the cocktail sauce in the center.

#2: Pasta with Pesto 

If you’re looking for a change from the standard spaghetti and red sauce, this pasta with freshly made pesto is perfect for the spring and summer, and just as quick and easy.  To add some more protein, you can add grilled chicken breast or freshly cooked shrimp.

Ingredients:

• 1 lb. elbow macaroni, bowtie pasta or ziti
• 1 large bunch fresh basil, washed and roughly chopped
• 1 small bunch fresh mint, roughly chopped
• ½ cup walnuts
• 1 garlic clove, peeled and crushed
• ½ cup grated parmesan cheese
• Juice of 3 lemons
• ½ cup olive oil
• 2 droppers Delta 10 Tincture 
• Salt and pepper

Preparation:

1. Boil the pasta in a large pot of salted water.  
2. Drain when the pasta is al dente.
3. Meanwhile, in a food processor, combine the remaining ingredients and blend until you get a smooth pesto.
4. Allow the pasta to cool in a pasta dish for about 5 minutes before pouring in the pesto and stirring well to coat each piece of pasta.

#3: Chicken Fajitas 

A summertime dinner staple, fajitas are quick and easy, and always capable of really hitting the spot.  

Ingredients:

• 1 lb. chicken breast, pounded until half its original thickness, and chopped into bite-sized pieces
• 2 tbsp olive oil
• 1 tbsp taco seasoning
• Salt n’ pepper
• 2 white onions, peeled and sliced about ¼ inch thick
• 2 bell peppers, cored and sliced about ¼ inch thick
• 2 droppers Delta 10 Tincture
• 8 flour tortillas 
• Optional: sour cream, salsa, guacamole, shredded cheese for topping

Preparation:

1. Into a large frying pan, pour the olive oil and bring the heat to medium-high.
2. While the oil is heating, sprinkle the chicken breast pieces with the taco seasoning along with salt n’ pepper.
3. Cook the chicken pieces in the pan until cooked through.  
4. Remove with a slotted spoon, and place into a bowl.
5. Cook the onions and peppers on medium heat, adding some more olive oil to the pan if necessary.  
6. Season again with salt n’ pepper.  
7. Toss in the chicken pieces to warm them through before stirring in the tincture.
8. Warm your tortillas in the microwave before placing onto a serving plate.
9. Serve the tortillas and the chicken and vegetable mixture separately.  
10. Place the toppings on the side so each person can build their own fajitas.

#4: Frozen Mud Pie 

If you’re craving something decadent but don’t want a rich and heavy dessert on a hot day, this frozen mud pie has got you covered.

Ingredients:

• 1 9-inch store-bought pie crust
• 6 ounces of chocolate chips
• 2 pints of coffee ice cream
• 2 droppers Delta 10 Tincture 

Preparation:

1. Preheat your oven to 350 degrees. 
2. Pierce your pie crust several times with a fork. 
3. When it reaches temperature, bake the pie crust for about 20 minutes, or until it’s golden-brown.  
4. Take the ice cream out of the freezer to allow it to thaw.
5. Place a saucepan of water on the stove and allow it to reach a boil.  
6. Place a small mixing bowl on top of the boiling water pan to create a double-boiler.  
7. Add the chocolate chips and stir constantly until the chocolate melts.  
8. Mix in the tincture once you take the chocolate off of the heat.  
9. When the ice cream is soft and workable but not melted, pour it into the pie crust.  
10. Then, drizzle with the melted chocolate chips.
11. Freeze the pie for about 10 minutes to set before serving.

#5: Raspberry Lemon Bars 

If there are two warm-weather flavors that always go well together, they’re lemon and raspberry.  Here, we combine them to make an ultra-indulgent dessert that’s both rich and refreshing.

Ingredients:

• 1 cup + 4 tbsp all-purpose flour
• ½ cup melted unsalted butter
• 1/3 cup powdered sugar
• 2 droppers Delta 10 Tincture 
• 4 eggs
• ¾ cup white sugar
• 6 tbsp lemon juice
• Zest of 2 lemons
• ½ tsp lemon extract
• ¾ tsp baking powder
• 1 cup fresh raspberries 

Preparation:

1. Preheat the oven to 350 degrees.  
2. Line an 8×8 baking pan with parchment paper.
3. Into a mixing bowl, whisk together the 1 cup of flour, butter, powdered sugar, and delta 10 tincture.  
4. Press the dough into the bottom of your baking pan and pierce a few times with a fork.
5. Bake for about 10 minutes, or until it turns golden-brown.  
6. Remove from the oven.
7. Whisk together the remaining ingredients in a mixing bowl and pour over the shortbread crust.
8. Bake for about 30 minutes, or until the top has set.

To Buy Delta 10 THC Tinctures Click Here