Slow Burn Kitchen: Fall Recipes For The Body & Soul

As the days shorten and the air turns crisp, kitchens everywhere start to hum again. Pots simmer, spices bloom, and we rediscover the simple joy of slow, intentional cooking. Fall flavors invite comfort – sage, cinnamon, roasted garlic, honey, and spice – the things that feel like a blanket for your senses. This season, we’re adding a Green Theory twist: cannabis infusions that bring not just flavor, but also a new layer of ritual and relaxation to your fall cooking.

Whether you’re stirring an herb-packed chimichurri, whipping pumpkin-spice honey, or drizzling aromatic oil over soup, infused cooking doesn’t have to be intimidating. In fact, it can be one of the easiest (and most delicious) ways to explore plant medicine at home.

Today we’re walking through three infusion styles – RSO, MCT tincture, and infused honey – each one designed to show you how approachable cannabis in the kitchen can be. You’ll learn the why, how, and what it feels like to use each one, plus a few Chef Boy-are-you-in-for-a-treat inspired recipes that capture the flavor of the season.

Welcome to Green Theory’s Slow Burn Kitchen

Where the magic happens and flavor meets flow.

Safety first: Always start low and go slow. Potency varies by product and personal tolerance. Medical THC products are potency-labeled, so you can control your dose with confidence.

RSO, Caramel, Comfort, and Cannabis: A Fall Classic Reimagined

RSO (Rick Simpson Oil) is one of the most approachable ways to infuse edibles – because it’s already activated. That means it’s been decarboxylated, so the cannabinoids are ready for your body to absorb as-is. Just stir it into warm (not hot) butter, caramel, or oil, and you’re good to go. Each District Cannabis RSO syringe comes potency-labeled (500 mg THC total in each syringe), so dosing is simple math rather than guesswork.

Infused Caramel Apples

Ready to wow yourself? Whip up infused caramel for an elevated caramel apple treat. If you prefer to skip the stick, slice up your apple instead and use the gooey goodness as a dip.

Ingredients

• 4 large apples

• 1 c sugar

• 1/4 c water

• 1/4 c heavy cream

• 2 tbsp cannabutter (recipe to follow)

• 1/2 tsp vanilla extract

• Toppings like crushed nuts or chocolate drizzle (optional)

Method

1. Insert wooden sticks into apples and set aside.

2. In a saucepan, heat sugar and water over medium heat until the sugar dissolves and turns golden brown.

3. Remove from heat and stir in the heavy cream, cannabis butter, and vanilla extract.

4. Dip apples in the caramel, then roll them in toppings if desired. Let them set on wax paper before digging in.

Skipping the stick?  Slice up your apple, plate up some shortbread, or throw a few scoops of vanilla on some warm apple pie. Portioning your caramel– with a spoon or a cup– allows for more precise dosing. 

Infused cannabutter

• 1 RSO syringe 

• 1- 4 Sticks of Butter depending on desired potency

• When using a 500mg THC syringe [potency varies by batch] 

• 1 stick of butter will yield a dose of 63mg THC per tbsp

• 4 sticks of butter will yield a dose of 16mg THC per tbsp

1. Melt the butter on low, gentle heat in a double boiler.

2. Stir RSO directly into melted butter until fully combined. No need to simmer for hours here; RSO’s already decarbed and ready to rock

MCT Tinctures — Savory, Herbal, and Infused the Smart Way

MCT tinctures are a chef’s secret weapon. Because MCT (medium-chain triglyceride) oil is light, flavor-neutral, and stable at low heat, it’s perfect for post-cooking infusions. That means no risk of burning off cannabinoids — just stir in your Alt Sol MCT tincture after the dish cools slightly, and you’ve got a clean, consistent infusion that pairs with almost any flavor. The best part? Alt Sol has strain specific tinctures, meaning you can choose the effects and vibe of your sesh–whether you want the uplifting effects of a sativa like Panama Red or Acapulco Gold, or if you’re looking for the sleepy, cozy vibes in Black Russian or Blue Cheese, you’ll be sure to zero in on the exact effects you’d like.

Crispy Sage & Garlic Chili Oil - Infused After Cooling

Think of this as a fall-twist chili crisp — more aromatic and herby than fiery. Perfect drizzled over creamy soups or roasted vegetables.

Ingredients

• 1 cup neutral oil (grapeseed, sunflower, or avocado — not your MCT tincture)

• 6–8 fresh sage leaves

• 4 sprigs thyme

• 2 cloves garlic, thinly sliced

• 1 tsp crushed red pepper flakes (optional)

• 1 tsp fennel seed, lightly crushed

• ½ tsp smoked paprika

• Salt to taste

• 2–4 tsp Alt Sol MCT tincture (adjust per dose)

Method

1. Heat the neutral oil in a small saucepan until shimmering.

2. Add sage, thyme, and garlic; fry gently until sage is crisp and garlic turns golden. Remove herbs and drain on paper towel.

3. To the oil, add pepper flakes, fennel, and smoked paprika. Let bloom 30 seconds, then remove from heat.

4. Cool to lukewarm. Stir in MCT tincture.

5. Crumble crisped sage and garlic over finished soup, drizzle with infused oil, and enjoy.

Flavor Note: The earthy herbs and mild heat pair beautifully with butternut squash, parsnip, or potato-leek soups.

Dose Calculation:

• Total oil: ~1 cup (240 ml)

• 1–2 tsp per serving = 24–12 servings

• Example: 240 ml ÷ 10 ml = 24 servings.

Each drizzle delivers warmth, aroma, and a whisper of elevation — without overwhelming the palate.

Autumn Herb Chimichurri - Infused Cold

This twist on the classic uses fall herbs for depth and a grounding, woodsy profile. It’s bright, tangy, and deeply green — a drizzle that wakes up roasted or creamy dishes.

Ingredients

• ½ cup fresh sage leaves

• ½ cup parsley

• 2 tbsp fresh oregano

• 2 cloves garlic

• 1 tsp chili flakes or Aleppo pepper

• Zest + juice of ½ lemon

• ¼ cup apple cider vinegar

• ½ cup olive oil

• Salt + cracked black pepper

• 2–4 tsp Alt Sol MCT tincture

Method

1. Finely chop herbs and garlic, or pulse in a food processor.

2. Mix with chili, lemon, vinegar, and olive oil. Season well.

3. Stir in MCT tincture at the end.

Flavor Note: This herb-packed chimichurri sings on mushroom or bean soups, roasted carrots, or even grilled bread.

Why MCT Tinctures Work So Well:
They keep cannabinoids stable, evenly dispersed, and virtually flavorless. That means you can infuse anything from dressings to drizzles — no need for butter or sugar-based bases. It’s clean, flexible, and perfect for savory fall cooking.

Dose Calculation - When calculating dosage for a recipe infused with MCT Tincture, it is important to note the potency of your product– from there, you will be able to calculate accurately and dose precisely.

Calculations for a 30 mL bottle containing 1,000mg THC

Infused Honey — Sweet, Spicy, and Spreadable

If MCT oils are the stealth infusions, honey is the crowd-pleaser. District Cannabis’ infused honey is effortless — no heat required, naturally shelf-stable, and ideal for beginners. The sweetness masks any hint of cannabis, and it stirs seamlessly into hot drinks or spreads luxuriously over baked goods.

Pumpkin Spice Honey - 2 Ways 

Infused - Perfect for a quick flavor boost in coffee, tea, or drizzled over toast. With hints of warm spice, amber sweetness, and the faintest herbal undertone

Ingredients

•  cup honey

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground ginger

• 1/8 tsp ground cloves 

Method

1. Add all spices directly to the jar of honey and stir thoroughly until well combined.

2. For a more intense flavor, let the mixture rest. The longer it sits, the stronger the flavor  

3. For a smoother honey, you can strain the honey after infusing, but this is optional.

4. Store in an airtight container in a cool, dark place. 

Whipped

Whipping the honey creates a light, airy, creamy, and spreadable texture that is perfect for spreading on biscuits, muffins, or waffles—a honeyed frosting you won’t be able to get enough of. Drizzled into oatmeal or stired into tea, It’s pure coziness in a jar and tastes like sweater weather.

Ingredients

• 1 cup Infused honey

• 2 tsp pumpkin pie spice mix

Instructions

1. Whip the honey: Add the crystallized or solidifying honey to a mixing bowl. Using a hand or stand mixer, whip the honey on medium-high speed anywhere from 5 to 20 minutes, until it becomes light, fluffy, and opaque.

2. Add spice: Fold in the pumpkin pie spice mix and continue to whip for another minute or two, until the spice is evenly distributed.

3. Store: Transfer the whipped honey to a jar and store it in the pantry. For warmer climates, refrigerate to prevent the texture from separating. 

NOTE: If you don’t have pumpkin pie spice at home, this easy mix will save the day:

Mix ⧫ 2 tbsp ground cinnamon ⧫ 1 tbsp ground ginger ⧫ 1 tsp ground nutmeg ⧫ 1/2 tsp ground cloves ⧫ 1/2 tsp ground allspice.

Dosing 101 — Start Low, Know Your Flow

Even the most delicious infused recipe won’t feel right if the dose doesn’t match your comfort level. Think of dosing like seasoning — easy to add, impossible to remove.

Factors That Affect Dosing:

• Body weight & metabolism — slower metabolism = longer, deeper effects.

• Tolerance — regular consumers may need more; beginners often need less.

• Timing — edibles can take 30–120 minutes to kick in, depending on individual metabolism, stomach contents, and edible type.

Pro Tip: Keep a simple “edible journal.” Note how much you took, when, what you ate with it, and how it felt. After two or three tries, you’ll know your personal sweet spot.

Remember — potency equals control. Knowing your numbers turns cannabis cooking from guesswork into confidence.

Warm Kitchens, Cozy Vibes, and the Little Things that say “‘Tis the Season!”

Clinking spoons, the scent of herbs in hot oil, the slow pour of honey into tea — these are the sounds, scents and tastes of the changing seasons. t’s not just about ingredients, but the intention, gratitude, and ritual: slowing down, softening, and savoring every last drop.

Cannabis fits beautifully into that rhythm. It encourages mindfulness, comfort, and creativity in equal measure. Whether you’re blending RSO into caramel, stirring MCT oil into chimichurri, or spooning pumpkin-spice honey into your morning latte, these infusions are more than recipes — they’re small moments of connection between plant, plate, and peace.

So stock your pantry, grab your favorite Green Theory infusion — RSO, MCT tincture, or honey — and let your kitchen smell like fall. Because food should feed the body, mind and soul.

Slow Burn Kitchen
Green Theory recipes, crafted for those who cook with curiosity, create with care, and savor the burn -- one spoonful at a time.