Warm soups are a natural at this chilly time of year, but just because the weather is cold doesn’t mean that fresh salads can’t still be delicious, and seasonal.  Pair these two staples together add some crusty bread and you have a great healthy winter meal.  Here are some tasty recipes to get you started!



Here’s a sophisticated soup with a sweet, ever so slightly spicy flavor.




1/2 large butternut squash

1 1/2 teaspoons butter

1 1/2 teaspoons olive oil

1/2 medium onion, peeled and diced

1/2 teaspoon minced garlic

1/3 cup orange juice

2 1/2 cups chicken or vegetable stock

1/2 teaspoon dried coriander

3/4 teaspoon curry powder

1/8 tsp. cayenne, more to taste,

optional Salt and pepper to taste

1/3 cup cream or half and half

1 gram finely ground hash or kief*


Use a large chef’s knife to cut squash in half.  Spoon out the seeds and use a vegetable peeler to peel off the outer yellow layer of the squash.  Cut peeled squash into 1-inch chunks.  Heat butter and olive oil in a large stock pot over medium-high heat.  Add onions and garlic and sauté for 1 minute.  Add cubed squash and cook, stirring frequently, for 3 minutes. Add orange juice, stir and cook for another 2 minutes.  Stir in stock, coriander, curry powder, and cayenne.  Stir to blend and season to taste with salt and pepper.  Bring mixture to a boil, lower heat, cover and simmer for about 45 minutes, stirring occasionally, or until squash is very tender.  Remove from heat.  Use an immersion blender to puree the soup.  Alternatively transfer soup, in batches, to a blender or food processor to puree. 


In a small saucepan, stir kief in cream or half and half over low heat until mixed and dissolved.  Whisk cream into heated pureed soup in a slow  steady stream.  Serve immediately.



For the best, most intensely flavored onion soup, take some time and brown the onions until they are a deep mahogany brown.





2 tablespoons unsalted butter

1 tablespoon olive oil

1 large sweet onion, such as Maui or Vidalia

2 large shallots

2 large leeks, white and pale green parts only

1 tablespoon minced garlic

1/2 cup dry sherry

6 cups beef stock

1 teaspoon Worcestershire sauce

1 bay leaf

2 grams kief or hash*

1 teaspoon balsamic vinegar

Salt and pepper to taste

4 slices French baguette (preferably day-old)

1 1/3 cup shredded Gruyère or Swiss cheese


Heat butter and olive oil in a large pot over medium heat. Add sweet onion, shallots, and leeks and sauté, stirring occasionally, until starting to brown, about 10 minutes. Reduce heat to low and continue to cook the onion, still stirring every 5 minutes or so to scrape brown bits from the bottom of the pan, until the onions are deep brown, about 20 minutes. Add garlic and sauté for another 2 minutes. Increase heat to medium-high and deglaze pan with the sherry, scraping up all the brown bits from the bottom. Cook until most of the sherry is gone, about 2 to 3 minutes, then add stock, Worcestershire sauce, and bay leaf. Bring to a boil, reduce heat to low, and simmer for about 30 minutes.

Preheat broiler. Remove bay leaf from soup. Stir in kief or hash until dissolved. Stir in balsamic vinegar. Remove soup from heat and divide among 4 ovenproof bowls. Arrange bowls on a baking sheet. Sprinkle half the cheese over the soup in the bowls. Add a baguette slice to each bowl and top with the remaining cheese. Place baking sheet of bowls under the broiler until cheese is melted and lightly browned, about 3 to 4 minutes. Serve immediately.



I call this my Texas Waldorf Salad because I substituted the traditional walnuts with a favorite Texas crop, pecans.  I also kicked up the flavor a bit with some spicy cayenne pepper, for a sweet/spicy sensation.  And since we are trying to make things healthy, I cut the traditional recipe’s high fat content by mixing in some plain yogurt. 




1/4 cup plain yogurt

1/4 cup mayonnaise

2 teaspoons lemon juice
2 teaspoons honey
1/4 teaspoon (more to taste) cayenne pepper
2 grams finely ground hash or kief*
1 teaspoon pepper
1/2 teaspoon salt

2 tablespoons finely chopped Italian parsley
2 celery ribs, finely chopped
2 medium apples, peeled, cored and finely chopped
3/4 cup seedless red grapes, halved
1/2 cup toasted pecan pieces
lettuce leaves for serving


Combine all dressing ingredients until well mixed.


In a small bowl, combine all the salad ingredients.  Toss with dressing until well coated.  Place a lettuce leaf on each of two serving plates and mound 1/2 the salad on each.  Serve immediately.

* If using kief you will need to decarboxylize it first (I like to do this with hash too).  Place in an oven safe bowl and heat for 15 minutes at 300 degrees before adding to the recipe.



To save time the day of your dinner, prepare the dressing up to 2 days ahead of time and keep in the refrigerator until it's time to toss and serve the salad.






2 tablespoons balsamic vinegar

1/3 cup cannabis infused olive oil*

1/4 cup fresh pomegranate seeds

1 tablespoons sugar

1 tablespoon Dijon mustard

1/2 teaspoon minced garlic

salt and pepper to taste


8 cups mixed salad greens

2 medium Granny Smith apples, peeled and diced

1/2 cup pomegranate seeds

1/3 cup toasted sliced almonds

1/3 cup crumbled blue cheese

Combine dressing ingredients in a blender or food processor and puree until smooth.  In a large bowl, toss together the salad ingredients with the dressing until well combined.  Divide among salad plates and serve immediately.


Note: learn more about cannabis cooking basics including dosing, making butter and oil, and cooking with hash and kief here: