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Elevated Eats: Our New Infused Recipe Blog!

We are thrilled to introduce Moon Flower's brand new infused recipe blog, launching just in time for Memorial Day! With summer right around the corner, what better way to celebrate than by infusing your culinary adventures with unique and delicious recipes? This blog will showcase an array of mouth-watering dishes crafted with love and creativity. This blog will be written by our friend and Moon Flower affiliate Sara (@sarajstirs on Instagram.). To kick things off, we're excited to feature two recipes created by Sara, a passionate recipe creator and food enthusiast who brings a special touch to every dish. If you would like to try one of these recipes yourself, be sure to use Sara's affiliate code for 10% off your next order code: SARASTIRS -- Without further ado, let's hear from Sara herself:


Hi Foodie Friends, I want to take a sec to introduce myself. My name is Sara…you can find me @sarajstirs on Insta. I am a recipe creator and amateur food photographer. I am creating recipes with Moon Flower honey/products and sharing them with you, so that you may get in on all the deliciousness. Growing herbs is my favorite as you will notice they are present in all my recipes. I enjoy gardening, beekeeping, and of course my two spaniels. I was born and raised in Buckhannon…I lived elsewhere in adulthood…but found myself home a few years ago. I have been loving and supporting Moon Flower long before there was a storefront, and am so excited to incorporate their delicious products in the kitchen while infusing the benefits of cannabis into my food.



For the kickoff of summer I am sharing 2 recipes. First up is my Orange Honey Vinaigrette - a bright, crisp blend with a sweet undertone that's perfect for the season. Imagine chickpeas, pickled onions, toasted almonds, and an abundance of fresh herbs all brought together by this refreshing dressing. This vinaigrette is a versatile addition that elevates any summer gathering. Whether drizzled over grilled chicken, steak, fish, or veggies fresh off the grill, this vinaigrette could very well be the summer drizzle of '24! Let's get into it:



Orange Honey Mint Vinaigrette

4 servings

 

Ingredients:


-1/4 cup freshly squeezed orange juice

-3 tablespoons apple cider vinegar

-1/3 cup olive oil

-1 small garlic clove

-2 tablespoons Dijon vinegar

-4 teaspoons honey

-Loose handful of fresh mint leaves

-Kosher salt and fresh cracked black pepper to taste

.

Process these ingredients in a food processor or blender until smooth.

.

For the salad:


Thinly slice 1/2 red onion, and cover with a mixture of 3/4 apple cider vinegar and 1/4 water. Add 1/2 teaspoon kosher salt and 1/2 teaspoon sugar. Set aside.

In a bowl place 1 cup rinsed and drained chickpeas. Toss with 3 tablespoons of the vinaigrette. Allow to sit 15-20 minutes.

Assembly: Romaine, fresh mint and tarragon leaves, toasted almonds -toss with the marinated chickpeas, and add additional dressing as desired. Top with orange segments and pickled onions. Flaky salt and fresh cracked black pepper. 



Next, let's talk mocktails. A frozen Strawberry Rhubarb Hemp Infused Margarita - Yes, I did! We are swapping out the liquor for a moon shot and a serving of hemp-

infused honey. This is the Memorial Day drink that will keep you laughing while feeling great the next day. Fresh strawberries and a cooked rhubarb compote keep this so fresh. Lime brings that margarita vibe - add a honey Tajin rim and your only problem will be getting your guests to go home. 



Strawberry Rhubarb Hemp Infused Margaritas 

Recipe for 2 (non-alcoholic)  


Ingredients:

1 1/2 cups frozen strawberries

1/2 cup rhubarb compote*

1/4 cup fresh lime juice

2 teaspoons honey

3/4 cup ice

2 Moon Shots (dosage of your choosing)

Pinch (or 2) of kosher salt


Tajin, lime slices, additional honey for garnish


-Dip the rim of glasses in honey then Tajin.


-Cut 2 large stalks of rhubarb into 1 1/2in pieces. Place in a saucepan with water to cover halfway and 2-3 tablespoons sugar. Cook over medium heat, stirring consistently until the rhubarb has broken down and most liquid evaporates, leaving an applesauce consistency.

Allow to cool. Keep the remaining compote refrigerated and use on oatmeal or ice cream


-Blend all ingredients until smooth. Adding water to thin if needed or additional ice to thicken. Garnish with lime slices and lime zest.

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We hope you enjoy these recipes as much as we do, and stay tuned for more deliciously infused creations from Sara!





















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1 Comment


Darlene
Darlene
May 27

These look fantastic, Sara! I am so excited for more! Thank you! 👏🏻👏🏻

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