In Alphabet City

The full lifestyle of a Pax entails using the vaped weed to make THC-infused baked goods. If you don't have a vaporizer, you can activate the THC through a process called decarboxylation. Here's what you do:

Sprinkle 3 grams of freshly ground greens onto a baking sheet and bake at 240 degrees for about 40 minutes. Give the pan a good shake and stir a couple of times for even baking. You know it's ready when the weed is dry and crumbly. Baking the weed in this way removes the CO2 molecule from THTA, turning it into THC.

If you are a renegade on a time crunch, you can actually skip the butter-making step and sprinkle the weed directly into your batter. 

If you have the time, simmering the activated weed with butter and enough water brings you this beautiful green slab of weed butter that's pictured. I prefer going the extra mile and doing this step because the water and butter separate when chilled, and you are left with a clarified cannabutter without any of the trim or loose plant material. I find a significant change in the high from the two methods, as well. The water method gives the baked a goods a more controllable, manageable edible experience. 

Pour into a pitcher 1 bottle of white wine. Add 1 cup of cubed watermelon + a couple thin slices of jalapeño + a handful of basil, julienned + three tablespoons of sugar you've dissolved into equal parts water to make a simple syrup, chill for an hour and voila! It's a rose-colored cocktail you'll be cheersing to all summer. Recipe adapted from The Kitchy Kitchen.

Want to spice up your guac game for summer? I've got the answer: yellow plantains. These babies, sliced and fried in coconut oil on medium heat for a few minutes on each side until golden brown (keep on eye on them, they burn quickly!) pair amazingly well with a chunky guacamole. I made mine comes with diced red onion, jalapeno, and kale. 

How to have a great dinner: grill steak, smother with Chimichurri sauce. Recipe from Eat The Love.

I'm on a noodle soup kick. I've been making them at home, eating them out, and slurping down noodles faster than you can say, but should we really be eating so much pasta? Probably not, and your comments are noted, but life is too short for sad desk salads. And with the delicious options presented by the plant based, health conscious eatery, Beyond Sushi, you can keep your senses enlightened with this build-you-own-soup option. 

Put a spin on leftover rice. Combine with stone fruit like nectarines, peaches, and plums, and toss in a dressing of minced garlic, red wine vinegar, orange juice, and olive oil. Garnish with almond silvers and chopped mint for crunch and color. Recipe from A House in the Hills.

Zucchini is on sale this week and so I am testing out this zoodle recipe. Looks delicous and all it requires is making a quick sauce of tomatoes, garlic, chili, capers, and olives. Recipe from Not Enough Cinnamon.

Cheery is not usually a term associated with soup, but nothing says joy like this bowl of goodness. Blend together roasted butternut squash with sauteed pear, curry powder and coconut milk and garnish with cilantro and pistachios for a pop of green. Recipe from Malibu Kitchen. 

Preaching the importance of having greens with your greens (yep, pot reference), here's a recipe for Belgian endive, everyone's favorite leaf vegetable to order out. Sear endive halves until golden brown and drizle with a gremolata made of walnuts, parsley, lemon zest, fleur de sel and garlic. Martha Rose Shulman from the NYTimes shows you how. 

Drizzle sliced zucchini and squash with olive oil, coat in a mixture of grated cheese and herbs, and bake until golden brown. A Sweat Pea Chef recommends a blend of parmesan, thyme, oregano, and garlic powder.

Caramalized onions, asparagus and eggs come together to make a frittata fit for breakfast, lunch or dinner. Recipe from Sweet Miscellany.

While still waiting for the new age of pot-infused Jewish foods, smoke a bowl and make a delicous pot of Smitten Kitchen's matzo ball soup. 

The paleo/GF Vietnamese version of a burrito, fresh summer rolls are a delicious way to veggie-load. Slice up cucumbers, carrots,  peppers, basil, cilantro, shrimp, and avocado, or whatever combination you have on hand. Sally's Baking Addiction walks you through the assembly process.

Toss cooked quinoa with blanched peas, feta cheese, and fresh mint leaves for a super easy and quick dish. A frequent staple in my lunch rotation. Recipe from Busy But Healthy.

What better usage for mason jars (other than green flower storage) than homemade dill pickles? Make a brine using salt, sugar, white vinegar, coriander and garlic and pour over sliced cucumbers, halved chiles, and dill sprigs.  Recipe from Pixels and Crumbs.