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Memorial Day is coming!

You know what that means...we’re finally kicking off the unofficial start of summer and BBQ season!

To ensure your summer soirées are extra relaxing and revitalizing, we’ve pulled together a CBD-infused menu that’s sure to keep you and your guests happy, healthy and feeling goooood.

Cheers to (almost) making it to warmer weather!!

3 tips on cooking with CBD



Watch the heat

While warming CBD can increase its efficacy, it’s important to keep temperatures below 320-356°F. Otherwise, you risk evaporating the CBD or bringing out its bitterness.



Start with small doses

Start slow and figure out what you like in terms of taste and effect. Adding too much could put your party to sleep!



Distribute CBD evenly in all mixtures

Make sure to stir all tinctures thoroughly. You don’t want to end up with a CBD heavy bite for one guest.

cocktail hour

strawberry
pineapple mojito

courtesy of Damn Delicious

GET THE FULL RECIPE AT
DAMN DELICIOUS


Why CBD works in this drink

CBD is absorbed most effectively when it’s infused into a fat- or oil-based ingredient OR an alcohol (especially vodka, rum, or whiskey).

How much CBD should I use?

We recommend a dose of around 10mg per person. Damn Delicious’ recipe serves four, so if you’re using a full size bottle of Juna Nude Drops (per our recommendation below), add around 1 dropper per person. We’ve included a handy chart in case you’re serving more or less.

2 drinks ----> 2 full droppers
4 drinks ----> 4 full droppers
6 drinks ----> 6 full droppers
8 drinks ----> 8 full droppers

As always, remember that you can adjust dosage as needed based on your guest’s comfort and experience with CBD.



our cbd rec: Juna Nude Drops

Inspired by the art and science of winemaking, this tincture was created with epicurean uses in mind. Plus, it’s clear and tasteless, making it an easy addition to any recipe.

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GREEN GOODNESS

Minted summer couscous salad
with watermelon and feta

courtesy of the Simply Ancient Grains cookbook by Maria Speck


Minted Summer Couscous with Watermelon and Feta - Simply Ancient Grains

Time: 30 mins
Servings: 4 to 6


Ingredients:
1 1/4 cups water
1 cup whole wheat couscous (not pearl couscous)
1/2 teaspoon salt
Pinch of saffron (optional)
2 teaspoons lime zest
3 tablespoons lime juice (about 2 to 3 limes)
2 tablespoons olive oil, plus extra for finishing
1 to 2 teaspoons honey
1/4 teaspoon black pepper
1 1/2 cups seedless watermelon, 3/4″ cubed
1/2 cup celery, cut 1/4″ thick
1/2 cup loosely packed mint leaves
1/2 cup crumbled feta (Maria suggest sheep’s milk)

Directions:
Bring the water to a boil in a small saucepan. Remove from heat and add the couscous, salt, and saffron (if using). Cover, set aside, and let sit until the water has absorbed, about 10 minutes. Fluff the couscous with a fork and transfer to a serving dish, spreading and fluffing again. Let cool.

Combine the lime zest, juice, olive oil, honey, the remaining 1/4 teaspoon salt, and pepper in a jar with a tight lid. Shake until the dressing has combined.

Once the couscous has combined, add the watermelon, celery, and mint. Drizzle the mixture with the dressing and gently toss.

Let sit for 30 minutes (if you have time) then top with extra mint, feta and an extra drizzle of olive oil. Taste and add salt and pepper to your liking and serve.


Why CBD works in this salad

Honey - a key ingredient in this dressing - is a great emulsifier and sweetener for CBD oil. This means that you’re getting CBD into your body quite effectively and it tastes great

How much CBD should I use?

Add 15mg of CBD per person to the dressing in this recipe. We recommend Dazey’s Extra Strength 1000mg tincture. So 1 full dropper for four people. In case you’re cooking for more or less:

2 people ----> ½ full dropper
4 people ----> 1 full dropper
6 people ----> 1½ full droppers
8 people ----> 1 ¾ full droppers

As always, remember that you can adjust dosage as needed based on your guest’s comfort and experience with CBD.



our cbd rec: Dazey Extra 1000mg

Someone recently called this “the BEST tasting CBD tincture ever” and we have to agree.

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GRILL IT UP

chicken gyro salad

Courtesy of Smitten Kitchen


Chicken Gyro Salad

Time: 45 minutes to 1 hour
Servings: 6 (generously) or 8 (no leftovers)

Ingredients:

CHICKEN
1 tablespoon olive oil
Zest and juice of 1 lemon
3 cloves garlic, minced
1 1/2 teaspoon kosher salt
3/4 teaspoon paprika
1/4 teaspoon hot smoked paprika, plus more to taste
1 1/2 teaspoons dried oregano, crumbled
Freshly ground black pepper
10 boneless, skinless chicken thighs (about 3 pounds)

TZATZIKI DRESSING
2 cups (554 grams) plain, unsweetened Greek yogurt
1 hothouse, English or seedless cucumber, unpeeled (about 1 pound)
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
2 medium cloves garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

ASSEMBLY:
1 head romaine lettuce, chopped
1 red onion, thinly sliced
About 1 pound small-medium tomatoes, chopped
1 hothouse, English or seedless cucumber, chopped
4 large pitas (intending 1/2 per person) or more as needed

Directions:
Prepare the chicken: Combine all ingredients in a large freezer bag. Rub all around, coating chicken as evenly as possible. Let marinate for 20 minutes or up to 24 hours, whatever time you have.

Make tzatziki: Place the yogurt in a medium bowl. Quarter your cucumber lengthwise and cut out the seeded area. Coarsely grate your cucumber onto a clean dishcloth and wring it out as well as you can. All of that liquid makes for a soggy sauce. Add wrung-out cucumber to yogurt bowl along with lemon, vinegar, dill, garlic, salt and pepper and stir to combine. Taste and adjust seasonings. Chill until needed.

Prepare salad components: Arrange lettuce, onion, tomatoes and cucumbers on a platter. If desired, toss onion with a squeeze of lemon and/or dash or two of vinegar and salt so that it mellows/lightly pickles while it rests.

Cook chicken: Heat your grill to high heat or a grill pan to medium-high. Remove chicken from marinade and grill on first side until dark lines appear, about 5 minutes, then flip and grill for 3 minutes more on second side. Cooking times will vastly range by the thickness and coldness of your chicken, as well as variations between grills. Transfer cooked chicken to a cutting board, let rest for a couple minutes while you quickly heat/toast your pitas on the grill.

Cut chicken into thin strips. Cut pitas into wedges. Add to platter with vegetables and let everyone dig in. Repeat all summer.


Why CBD works in these skewers

The CBD comes into play with the tzatziki used to garnish the chicken. The yogurt is a great carrier, plus the herbs ensure that no one will even know there’s any CBD!

How much CBD should I use?

The CBD tincture is mixed into the tzatziki. To get about 10-12 mg of CBD per person (using our recommended Rosebud 350mg oil), use ½ dropper per person. For a part of 6, that’s 3 full droppers. To serve more or less, adjust to below:

2 people ----> 1 full dropper
4 people ----> 2 full droppers
6 people ----> 3 full droppers
8 people ----> 4 full droppers

As always, remember that you can adjust dosage as needed based on your guest’s comfort and experience with CBD.



our cbd rec: Rosebud 350 mg

This tincture has a bit of an earthy taste but it’s more potent, which means you need less for it to be effective!

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