Recipe: Peach, Heirloom Tomato, and Goat Cheese Salad
👩🍳 Guest contributor, San Diego chef Jenn Felmley @chefjenncooks
I’m so stoked to introduce a guest contributor to Fruit + Flower Unfurled – meet Chef Jenn Felmley @chefjenncooks, a private culinary + cannabis chef in San Diego, California.
We met in 2021 on IG competing in a virtual cannabis cook-off and became fast friends because of our mutual passion for locally sourced ingredients, sun-grown craft cannabis, hella delicious food, and generously sharing cannabis knowledge.
She offers personal chef services, including in-home meal prep, infused and non-infused dining experiences, and virtual or in-person cooking classes.
“This infusion enhances the overall sensory experience of the dish. With a thoughtful strain selection, the right cannabis variety can elevate the flavors without overpowering the dish’s delicate charm, ensuring a harmonious and enjoyable culinary adventure.”
Today’s recipe is Chef Jenn’s Peach, Heirloom Tomato, and Goat Cheese Salad. She makes this dish with Cypress Grove Purple Haze® goat cheese, a tangy, bright goat cheese with a subtle sweetness from lavender and fennel pollen. Not to be confused with the cannabis strain Purple Haze which is high in Myrcene and a sweet, earthy flavor with notes of berries and spice.
“To complement the delightful flavors of the peach, tomato, and whipped Purple Haze® goat cheese recipe, one might initially gravitate towards Purple Haze (the cannabis strain) due to its name. However, a deeper exploration of the flavor profile suggests that Purple Haze may not be the ideal choice. This vibrant salad, brimming with refreshing notes, calls for a strain that harmonizes with its intricate ingredients.”
Strain Pairing Recommendation
“For those wishing to smoke, I would choose a strain rich with linalool, limonene, and pinene. These terpenes bring forth an aromatic bouquet of florals (reminiscent of dried lavender in the goat cheese), citrus (akin to lemon juice and lemon zest in this recipe), and tangy notes (complementing the goat cheese's tanginess with fennel and the delicate spice of fresh basil).
I have a few suggestions. Super Lemon Haze, known for its beautiful citrus notes; Jack Herer, celebrated for its delightful spicy and herbal nuances; or Wedding Cake, recognized for its sweet and peppery undertones.”
Peach, Heirloom Tomato, and Goat Cheese Salad Recipe
PRINTABLE PDF // Recipe by guest contributor Chef Jenn Felmley
An end-of-summer seasonal salad that celebrates juicy peaches and heirloom tomatoes with a whipped botanical goat cheese spread.
DOSING:
Makes 4 servings
Low Dose // 5mg THC per serving: You’ll need 7 drops of Proof Bazillion Drops. 20mg THC total.
High Dose // 100mg THC per serving: You’ll need 6 droppers (6ml) of Proof Bazillion Drops. 400mg THC total.
How to Infuse Food Using a Tincture
Chef Jenn recommends using a cannabis tincture to infuse this recipe. Specifically Proof Bazillion Drops, a tincture made with MCT coconut oil that’s extremely potent. Please dose with caution, and err on the side of less.
About Proof Bazillion Drops // entire bottle = 1,000mg THC
1 drop = 3mg THC and 3mg CBD
Half a dropper (0.5ml) = 33mg THC and 33mg CBD
Full dropper (1ml) = 66mg THC and 66mg CBD
“These drops offer a subtle yet deliciously terpene-rich flavor that can easily be incorporated with just a few drops on your salad. Alternatively, for a more even distribution, you can whip them into the goat cheese.”
INGREDIENTS:
¼ small red onion, thinly sliced
2 large (about 14 oz.) heirloom tomatoes
2 medium peaches (about 12 oz.)
½ to 1 cup basil leaves (optional)
Whipped Goat Cheese
[ * ] Proof Bazillion Drops tincture
4 ounces soft goat cheese
6 tablespoons heavy cream
½ teaspoon fresh lemon zest
Dressing
2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon Dijion mustard
2 teaspoons lemon juice
Kosher salt and black pepper
DIRECTIONS:
1. Prep ingredients: Place red onion in a small bowl, cover with water and soak for at least 10 minutes (to mellow the sharp onion flavor). Then strain and pat dry with a paper towel. Slice the tomatoes into 1-inch wedges. Pit the peaches and slice into ½-inch wedges. Gently hand-tear the basil leaves and set aside.
2. Make whipped goat cheese: In the bowl of a food processor, add goat cheese and an appropriately dosed amount of Proof Bazillion Drops, and whip until creamy, scraping down the sides of the bowl as needed, for one to two minutes. Add heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
3. Make the dressing: In a large bowl, whisk together the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper. Stir in the sliced red onions and set aside.
4. Plate the dish: Spread a generous heaping of whipped goat cheese on a large serving platter or in shallow bowls, distributing it evenly using the back of a spoon. Add the tomato and peach slices into the large bowl with the red onion and dressing. Gently toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and garnish with torn basil.
COMING UP NEXT WEEK FOR PAID SUBSCRIBERS
DIY Edibles: Cannabis Tinctures
I’ll show you how to make cannabis tinctures at home. After trying this, you won’t want to go back to making cannabutter.
Coincidentally, Chef Jenn is the person who taught me how to make cannabis tinctures and calculate its dosing!
XOXO, Christina W + Chef Jenn
