High Cuisine: A Fully Infused Summer Dinner Party You’ll Actually Remember

^{Filed Under: High Cuisine}

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Forget weed brownies and mystery gummies. This is how cannabis cuisine grows up without losing its edge. Pot Culture Magazine lays out a complete three-course summer meal with bold flavors, smart dosing, and zero bullshit.

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Course 1: Heirloom Tomato and Burrata Salad with Infused Basil Oil

Ingredients:

• 4 heirloom tomatoes, sliced
• 2 balls of burrata cheese
• Fresh basil leaves
• 3 tablespoons olive oil
• 1 gram decarbed cannabis flower (or 1 teaspoon THC tincture)
• Salt and cracked black pepper to taste

Instructions:

1. Heat the olive oil gently in a saucepan. Do not let it simmer. Add decarbed cannabis and stir for 30–45 minutes over low heat. Strain.
2. Chill two salad plates in the fridge.
3. Slice tomatoes and layer them on the chilled plates.
4. Tear burrata and arrange on top.
5. Drizzle with infused basil oil (about 1–2 teaspoons per plate).
6. Garnish with basil, salt, and pepper. Serve immediately.

Dose: ~5mg THC per plate, depending on infusion strength.

Infused Basil Oil Recipe

Course 2: Spaghetti Aglio e OG-lio

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Ingredients:

• 1 pound of spaghetti
• 6 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil
• 1 gram decarbed cannabis flower
• Fresh parsley, chopped
• Grated parmesan cheese
• Salt

Instructions:

1. Infuse the olive oil by heating it on low with cannabis flower for 45 minutes. Strain.
2. Boil pasta until al dente. Reserve 1/2 cup pasta water.
3. In a large pan, heat the infused oil. Add garlic, sauté until golden.
4. Add red pepper flakes and pasta water. Stir.
5. Toss in spaghetti. Mix thoroughly.
6. Plate with parsley and parmesan. Serve hot.

Dose: ~10mg THC per plate. Adjust oil as needed.

Garlic-Infused Cannabis Oil

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Course 3: No-Bake Blueberry Kush Cheesecake Jars

Ingredients:

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons melted cannabutter
• 1 cup cream cheese
• 1 cup whipped topping
• 1/2 teaspoon vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Mix graham crumbs, sugar, and melted cannabutter. Press into the mason jar bottoms.
2. Blend cream cheese, vanilla, and whipped topping until smooth.
3. Spoon cream mix over crusts.
4. Top with blueberries.
5. Chill for at least 2 hours before serving.

Dose: ~10–15mg THC per jar.

Cannabutter Recipe

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Bonus Round: Pineapple Express THC Slushie

Ingredients:

• 2 cups pineapple juice
• 1/2 cup crushed ice
• 1 tablespoon lime juice
• 1 dropper full of THC tincture or 2 teaspoons of THC syrup
• Mint leaves for garnish

Instructions:

1. Blend all ingredients until slushy.
2. Pour into chilled glasses.
3. Garnish with mint and serve with a straw.

Dose: ~5–10mg THC per serving.

THC Syrup/Tincture Guide

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This is what happens when infused edibles stop being novelty junk and start flexing. You don’t need a culinary degree or a tolerance built like a linebacker. Just good ingredients, clear dosing, and the willingness to actually care about flavor.

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