For our February marijuana recipe, we teamed up with our friend, Chef Daniel Asher, once again. Co-owner of Boulder-based River and Woods restaurant, Chef Asher is the culinary artist behind this appetizing marijuana recipe.

Marijuana Recipe Dank Deviled Eggs Wide | The Farm Dispensary

Do it up with Dank Deviled Eggs!

River & Woods is fully aligned with The Farm’s community values. This true community restaurant—located in the iconic, former John’s Restaurant cottage on Pearl Street—focuses on local agriculture, sustainable sourcing and food justice.*  Through these ideals, River & Woods serves up an elevated taste of Colorado comfort cuisine and a next-level dining experience.

Dank Deviled Eggs Marijuana Recipe | Infused with Ripple

  • River_and_Woods-Logo_Summer-with-tag-copyLocally-sourced
  • All Natural & Organic
  • Scrumptious
  • Great for Pot Lucks


Serves 6
5mg THC per egg
10mg per serving

Ingredients

  • 6 hard-boiled, cage free organic brown eggs
  • 6 packs Ripple Pure 10 Dissolvable THC
  • 1/2 cup Just Mayo
  • 1 tsp stoneground mustard
  • 1 tbsp white miso paste
  • 1 tsp McCauley Family Farm’s Picaflor Sriracha
  • 1 tsp toasted sesame oil
  • Black sesame seeds (garnish)
  • 1/4 cup scallions, sliced on bias (garnish)
  • Smoked paprika (garnish)

PURCHASE RIPPLE HERE

Method

  • Cut eggs in half. Carefully remove yolks from eggs and place in food processor. Add mayo, mustard, hot sauce, sesame oil, miso, and Ripple packets.
  • Blend until smooth and creamy
  • Using a piping bag (or small spoon), fill up empty egg whites with seasoned yolk filling
  • Garnish with a sprinkle of black sesame seeds, a dusting of smoked paprika, and a few slices of scallion
  • Take one & pass the plate to the left! Enjoy your creation with good company.

 


About Chef Daniel Asher

Cannabis Infused Roasted Organic Citrus Chicken creator: Chef Daniel Asher

Photo: Lisa Siciliano dogdazephoto.com

Chef and Partner Daniel Asher is thrilled to be a part of the River & Woods experience. His obsession with local agriculture, sustainable sourcing and food justice* has been his focus for over two decades in the restaurant industry.

As the former Culinary Director of The Edible Beats Group, one of the most successful hospitality brands in the region, Daniel helped to define true farm-to-table cuisine in Denver. He was part of Root Down’s rise to success and opened Linger, Root Down at Denver International Airport, and most recently, Ophelia’s Electric Soapbox. Chef Daniel continues to oversee sustainability and culture for the group.

In summary, Chef Daniel thrives on seeking the next level of dining excellence and community engagement. River and Woods is the culmination of his experience and passion. It is an expression of the joy and inspiration that comes from gathering at the table to share real, thoughtfully prepared food.


*Food Justice is communities exercising their right to grow, sell, and eat healthy food. Healthy food is fresh, nutritious, affordable, culturally-appropriate, and grown locally with care for the well-being of the land, workers, and animals.

 

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