One of best ways to infuse as many recipes as possible, is to learn to infuse what I call the "basics". The basics are versatile ingredients that can be used in a multitude of recipes once you've made and infused them.

Mayo is one of my favorite basics because it can be used to make dressings, sauces, sandwiches, deviled eggs, etc.

Check out this easy peasy recipe for making your own homemade cannabis mayo!

INGREDIENTS

• 1 bag La Liberta Cannabis Rigatoni, cooked 
• 1 1/2 - 2 cups diced grape (or cherry) tomatoes
• 1 cup fresh mozzarella, bite sized
• 1/4 cup fresh basil, chopped 

Seasoned Dressing

• 1/2 cup olive oil (optional canna-oil for more infusion)
• 1/2 tsp dried parsley
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 tsp salt

DIRECTIONS

1. Preheat an oven to 350 degrees. Prepare a 9x13 inch baking dish with parchment paper and/or cooking spray.
2. Beat the cream cheese with sugar and vanilla extract in a bowl for 1-2 minutes or until smooth.
3. Unroll the crescent roll dough, and use a rolling pin to stretch to size of pan. Press one piece into the bottom of baking pan. Evenly spread the cream cheese mixture into the baking pan, then cover with the other piece of crescent dough.
4. Stir remaining sugar, cinnamon, and cannabis butter. Crumble the mixture over the top of the cheesecake.
5. Bake about 30 minutes. Remove from the oven and cool completely in the pan before cutting into 24 pieces.

DIRECTIONS

1. Combine the olive oil, balsamic vinegar, shallots, honey, mustard, garlic, salt and pepper in dressing shaker or mason jar and shake vigorously; set aside.
2. Slice strawberries.
3. Toss salad ingredients and toppings with prepared dressing.

I created this recipe specifically with migraine sufferers in mind. I have personally been affected by chronic migraine for over a decade with symptom onset occurring when I was pregnant with my daughter. I infused this particular recipe with the Redd Cross strain of cannabis as it is great for pain, as well as nausea, which I sadly also suffer from during migraine attacks. The recipe is made with the herbal powerhouse, turmeric, which is a great anti-inflammatory food if taken at about 1-2 teaspoons a day.

DIRECTIONS

1. Bake fries in 450 degree oven for 15 minutes
2. Place cannabis butter and flour in pot on medium heat until well blended, then add onions, bouillon, water
    and spices.
3. Cook gravy mixture on low heat for 3-5 minutes or until thickened.
4. Separate fries into 4 portions, and place in au gratin dishes. 
5. Top fries with 4oz of pulled pork, then ladle about 1/4 cup of gravy on top.
6. Finally, place a slice of cheese on top of the gravy.
7. Bake for 10 minutes on 400 degrees.

DIRECTIONS

1. Whisk Ripple powder into milk, and mix pudding and milk for 2 minutes.
2. Fold in whipped cream gently.
3. Fill molds with pudding mixture, and set sticks.
4. Freeze pops for 4-6 hours.
5. Run pops under hot water for 10 seconds to release from molds.
6. Dip pops in melted chocolate, and roll in pecan chips.
7. Finally, drizzle pops with melted caramel.

DIRECTIONS

1. Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside.
2. Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
3. Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 minutes. Remove skillet from heat.
4. Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Keep bacon fat in skillet. Transfer bacon bits to paper towels.
5. Cook and stir bell peppers, onion, and garlic in the bacon fat until the onion is translucent, about 5 minutes.
6. Stir shrimp and andouille sausage into vegetables, and mix to combine.
7. Melt cannabis butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and add chicken broth, stirring constantly, until the mixture is thickened, 5 minutes.
8. Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and add bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 5 minutes.
9. Just before serving, mix 1/2 C half-and-half and cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

DIRECTIONS

1. Preheat oven to 425 degrees, and spray jumbo muffin pan or ramekins with baking spray.
2. Microwave butters and chocolate for 1 minute or until butter is melted, then stir until all chocolate is
    melted.
3. Stir in the sugar until well blended, then whisk in eggs, yolk and vanilla extract.
4. Gently fold in flour, and scoop 1/4 C batter into pan cups.
5. Bake 10-13 minutes, until sides are firm and centers are soft.
6. Let stand for 1 minute, then invert onto a cookie sheet (if using muffin pan).