“Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.”
As summer slips into fall, we’re always desperate for one last taste of those succulent summer fruits and veggies, bursting with flavor at the height of ripeness. This grilled peach salad, created by Roxanne Dennant at Fruit Slabs, features amazing grilled peaches and berries that will leave a lasting impression.
“I love peaches!” Dennant exclaimed, “and for whatever reason, peaches don’t give the viscosity we need for Fruit Slabs.”
Dennant, a vegan concerned about health, was dismayed by the options on display at her local dispensary, so she designed a product meant for people like her. Fruit Slabs are all-natural, cannabis-infused fruit leather—perfect for people with active lifestyles who need to medicate discreetly while on the go.
“There’s a need in the edible market for something that’s vegan,” Dennant said, “and I was inspired by my own personal desires.”
Seeking an alternative to heavy caloric foods like brownies and cookies, Dennant founded Fruit Slabs this past summer, with an official launch at the HIGH TIMES NorCal Medical Cannabis Cup. Fresh off stints working in sales, peddling energy drinks and liquor, Dennant was ready for a change.
“I wanted to do the right thing for my body,” Dennant explained why she went vegan. “My love of eating a healthy, plant-based diet combined with my love of cannabis led me to go forth with this company. The universe said to me, ‘Now is your time.'”
After just three months in business, Dennant said her small team is amazed by the positive responses, projecting that within “six months to a year, we hope to have 20 to 30 employees working for us.” You can find Fruit Slabs cannabis-infused fruit leather at a select few dispensaries in the Bay Area, with wider availability in Southern California.
Dennant’s Grilled Peach Pot Salad is sweet and spicy—warm but cool—with the sweetness provided only by all natural sugar.
“Grilling the peaches brings warmth and spice,” Dennant advised, and if you don’t have access to any Fruit Slabs to top the salad, you can always use a cannabis-infused olive oil for the dressing to get that THC dose just right!
Grilled Peach Pot Salad
4 cups organic mixed greens
1 large organic peach
1 tablespoon organic coconut oil
1/2 teaspoon organic cinnamon
1/2 cup organic blackberries
1 OG Mango Fruit Slab
Balsamic Vinaigrette Ingredients:
1/4 cup cannabis-infused olive or avocado oil
2 tablespoons organic balsamic vinegar
Dash of brown sugar (optional)
Heat grill on low-medium heat. Cut peach in half, coat with coconut oil and sprinkle cinnamon over the halves.
Once grill is warm enough, place peaches onto grill for about 5 minutes, until they are warm, but not too hot, so they do not become mushy. (We put peaches on aluminum foil atop the grill.)
While the peaches are grilling, whisk together all ingredients for the Balsamic Vinaigrette.
Place greens into serving bowl and top with blackberries.
After the peaches are off the grill, let them sit for about 3 minutes to cool down so they don’t wilt the greens. Then, cut the halves into smaller slices and arrange on top of the salad. Top salad with small slices of the OG Mango Fruit Slab. Toss salad with dressing and serve!