Pot

Pot Pizza Sauce Cannabis Recipe View Ingredients
x
Ingredients
  • 1 can (6 oz) tomato paste
  • 1 cup water
  • 1/2 cup canna oil
  • 2 cloves garlic, minced
  • 1/2 tbsp dried basil
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried rosemary
  • 1/2 tsp salt
  • 1/2 tsp pepper

Pot Pizza Sauce

Get medicated with this delicious pizza sauce! Keeps well in fridge for up to 1 month.

(0 / 5)
Pesto Pasta Recipe View Ingredients
x
Ingredients
  • 1/2 cup chopped white onion
  • 3 tbsp canna pesto
  • 2 tbsp olive oil
  • 16 oz of pasta
  • Salt and Pepper to taste

Pesto Pasta

This pasta recipe is a great comfort food that will medicate you for a few hours.

(0 / 5)
Salmon with Greek-style rice View Ingredients
x
Ingredients
  • 1 tablespoon olive oil
  • 4 Coles Tasmanian Salmon Fillets Boneless and Skin-Off
  • 2 x 250g pkts microwavable brown rice
  • 1/3 cup (55g) pitted kalamata olives
  • 1 Lebanese cucumber, coarsely chopped
  • 1 red onion, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 125g cherry tomatoes, quartered
  • 2 tablespoons oregano leaves
  • 100g fetta, crumbled
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons olive oil, extra
  • Lemon wedges, to serve

Salmon with Greek-style rice

Throw together this satisfying salmon and brown rice salad for heathy, weeknight meal that’s ready in 20 minutes .

(0 / 5)
Quick snapper saganaki with spinach View Ingredients
x
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 boneless snapper fillets with skin, halved
  • 1 brown onion, sliced
  • 1 red capsicum, chopped
  • 3 garlic cloves, crushed
  • 2 teaspoons fennel seeds
  • 1 tablespoon finely chopped fresh oregano, plus extra leaves to serve
  • 1/3 cup dry white wine
  • 400g can finely chopped tomatoes
  • 1/2 cup chicken stock
  • 1 bunch English spinach, trimmed
  • 100g fetta, crumbled
  • Small wraps, to serve
  • Lemon wedges, to serve

Quick snapper saganaki with spinach

Create a new family favourite with this delicious, Greek-inspired snapper recipe ready in just 30 minutes.

(0 / 5)
Greek-style lamb and olives View Ingredients
x
Ingredients
  • 900g Australian lamb boneless leg roast, cut into 3cm pieces
  • 2 tablespoons plain flour
  • 1 tabespoon olive oil
  • 1 brown onion, thickly sliced
  • 1 eggplant, cut into 2cm pieces
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (250ml) red wine or chicken stock
  • 400g can cherry tomatoes
  • 400g can cannellini beans, rinsed, drained
  • 1 cup (150g) pitted kalamata olives
  • 1 tomato, finely chopped
  • 1 Lebanese cucumber, finely chopped
  • White or wholemeal wraps, to serve

Greek-style lamb and olives

Use your slow cooker to create rich and fragrant fork-tender lamb, ready to enjoy now or freeze for later.

(5 / 5)
Call to action banner image
x

Lost Password