High Holidays: Six Marijuana-Infused Side Dishes

The holidays may be all about tradition, but when it comes to pot edibles, cookies and brownies are likely to extract a round of yawns, even before they're consumed. Enterprising chefs have long been finding ways to incorporate marijuana into dishes that don't double as an after-school snack. And now that some locales (like our fair city) have legalized medical marijuana, cannabis clubs are peddling inventive edibles for the discerning pot connoisseur.

Here are just a few options that would look at home amidst the usual fare on the holiday table.

Cannbis Stuffing

Mmmm ... crunchy.

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The author of a blog called The Cannabis Cookbook offers up recipes ranging from Middle Eastern food to ravioli. He recently posted a recipe for Stuffing Marijuana Seeds Style. The recipe calls for all the usual stuffing elements like onions, bread, and sausage ― with a handful of marijuana seeds for "crunch."

Pumpkin Pot Pie

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Chef Ra (born Jim Wilson Jr.) was a marijuana activist who thrived in the kitchen. The cannabis cook wrote a column for High Times magazine called "Chef Ra's Recipe Box," where he schooled stoners in the finer points of cooking with weed. He offered up a recipe for Chef Ra's Great Ganja Pumpkin Pie in 2003, prefacing the recipe with a story about an explosion and a Halloween party that hosted two manacled sex slaves. Serve it with a side of hemp ice cream.

Chipotle-Cannabis Salsa

A. Scattergood

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Our sister blog Squid Ink serves up this recipe for salsa from marijuana edibles chef Bobby Greig, who peddles healthy alternatives to the usual pot fare with his company Stirrin Da Pot. And who couldn't use a healthy offering on their holiday table?