Metro Weekly

The Pot's in the Kitchen

Cannabis Recipes

Cooking and cannabis have a long history together. It was long used in Cambodian cooking, for example, with Westerners returning home with tales of “Happy Pizza.” Seems this didn’t go down well with the U.S., a big supplier of aid to the struggling country, and authorities have since made cannabis illegal. Rumor has it, however, that Phnom Penh pizzas are still pretty happy.

Some who partake also come back with a warning: Eating cannabis can be an unpredictable business. Effects are slower to take effect and likely longer to last. It’s a recipe for possibly biting off more than one can chew. But for those who choose to chew nonetheless, there’s no need to travel to Cambodia — or even Amsterdam, Vancouver, Colorado or Washington state. You really need go no farther than your own kitchen, assuming your kitchen in well stocked. If so, the site is a cannabis clearinghouse of suggestions.


  • 1 ounce Cannabis
  • 1 pound Butter
  • Cheesecloth

Using a coffee grinder, grind the cannabis into a fine powder. In a double-boiler — or makeshift version, using a heatproof bowl resting in a saucepan above roughly a cup of water — melt butter over medium-low heat. Stir in the cannabis powder with a wooden spoon. Once the mixture starts to come together, reduce heat to very low. Leave on heat for a minimum of 30 minutes, the longer the better, but avoid letting the mixture burn. Strain the mixture through cheesecloth into a bowl, making sure to squeeze out all the liquid. Pour a little water over the butter once it has hardened and it will last longer.

Marijuana Meatloaf

  • .25 ounce Cannabis
  • 1 pound Lean Ground Beef
  • 1 Egg, large
  • .5 package crushed Saltines
  • 1 packet Lipton’s Tomato Cup-A-Soup
  • .5 cup Green Pepper, chopped
  • .5 cup Onion, chopped

Preheat oven to 350 degrees. In a large bowl, combine ground beef, onion and green pepper. Mix together well with hands. Continue with added Saltines, soup mix and cannabis. Form into a ball and return to bowl, pressing a well into the center. Drop egg yolk into the well and continue combining by hand until the ingredients are mixed thoroughly. Spread into loaf pan and bake for 30 to 45 minutes, or until cooked through.

Garlic Herb Mashed Potatoes

  • 3 to 4 large Russet Potatoes, washed, peeled and cubed
  • 4 large Garlic Heads (Bulbs)
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Basil
  • 1 tbsp Cracked Black Pepper
  • 1 tbsp Kosher Salt
  • .25 pint Heavy Cream
  • 4 to 6 ounces Ricotta Cheese
  • 4 tbsp Sweet Butter
  • 4 tbsp Cannabutter

Preheat oven to 420 degrees. Cut the top half-inch off the garlic heads. Add olive oil to the cut heads and sprinkle with basil. Roast for 30 to 50 minutes, until very tender. Boil the cubed potatoes in salted water until fork tender. Drain. Mash lightly. Add butters to potatoes and continue to mash. Add pepper, salt, cream, and cheese and mash until smooth. Squeeze garlic heads, forcing out the cloves, into a small bowl. Remove any garlic skins that may have fallen into the bowl. Add the roasted garlic cloves to potato mix and whip until smooth.

Oatmeal Cookies

  • 2 extra large Eggs
  • .75 cup Cannabutter
  • 2 cups Raw Sugar
  • 2 tsp Vanilla Extract
  • 1 tbsp Nutmeg, ground
  • 1 tbsp Cloves, ground
  • 1 tbsp Cinnamon, ground
  • 2 cups Whole Wheat Flour
  • .5 tsp Baking Soda
  • 1 tsp Sea Salt
  • 2 tbsp Water
  • 1.5 cups Raisins
  • 2 cups Rolled Oats
  • 1 cup Pecans, chopped

Cream together the eggs, butter, sugar, and vanilla. Sift the spices, flour, baking soda, and salt into the creamed mixture. Add the water, raisins, oats, and pecans. Mix thoroughly. Chill cookie dough for 20 minutes. Spoon golf-ball-sized amounts of dough, about two inches apart, onto a buttered cookie sheet. Top with raw sugar if desired. Bake in preheated 350-degree oven for 12 to 20 minutes, or until tops brown slightly.

Green Dragon

  • .25 to .5 ounce Cannabis
  • .5 liter Vodka
  • 1 tbsp Lemon or Orange Zest (optional)

Grind cannabis to a fine powder. Put into bottle of vodka and let sit for 2 to 10 weeks, shaking daily. Add 1 tablespoon of lemon or orange zest for zing.

When ready, serve chilled in a chilled glass with ice. Or try 1 shot of Green Dragon, 3 shots lemon-lime soda and a teaspoon of honey.

These recipes were adapted from

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Shelf Wood

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