Meet Chef David Blessing


Inspired by the communal sharing of food, Chef Dave believes in the bounty of New England. He supports local farmers who follow all-natural farming methods. Chef David is a 14 year Four Seasons veteran. He also oversaw 27 Whole Foods locations.

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[email protected]


A little 🌿 CBD (Cannabidiol) and a lot of 👨‍🍳 CDB (Chef Dave Blessing) makes for some fun IGTV!

Episode 1: Hello and Happy #TacoTuesday! 🌮

Rx Tacos

• flour tortillas
Mexican Spice Rub Chicken or protein of choice
• selection of roasted veggies (ie: sweet potato, broccoli, carrots, cauliflower, mushrooms or any of your faves)
Quickle'd red onions
• assorted toppings: grilled corn, grilled onions, grilled jalapeno peppers, sliced radish, shredded cabbage, grated cotija cheese, whole cilantro leaves
• sauces and condiments: Chipotle Salsa, guacamole or avocado slices, sour cream, hot sauce

• Assemble taco to your liking and enjoy many for a healthy delicious and nutritious meal.
• To enhance the flavor and amp up the health properties top your taco with Green Compass Full Spectrum CBD Oil and Boost Terpene Essential Oil Blend - available at

Mexican Spiced Rub Chicken

• 1lb boneless skinless chicken thighs
• 1tbs smoked paprika
• 1tbs ground cumin
• 1tsp ground black pepper
• 1tsp garlic powder
• 1tsp onion powder
• ½ tsp cayenne pepper
• 1tbs kosher salt

• Combine all spices together, mix well
• Rub chicken thighs with spice mixture and let marinate overnight in the refrigerator
• Coat thighs with a little olive oil and grill until cooked thoroughly
• For best flavor grill over wood briquettes or charcoal but you also roast in a 375 degree oven
• Cut into chunks or strips
• Serve hot or cold
• (You can prepare any protein with this spice rub such as chicken breast, shrimp, scallops, skirt steak or steak tips)

Pickling Liquid aka “Quickle"

• 1 cup white vinegar
• ¼ cup sugar
• ¼ cup water
• 1tsp whole cumin seeds
• 1tbs kosher salt

• Bring all ingredients to a boil, reduce to a simmer and cook for 5 minutes
• While hot pour over 1 cup of sliced red or white onions, cover and place in refrigerator overnight
• You can use this liquid to pickle almost any vegetable such as carrot, string beans, cucumbers, cauliflower, peppers, etc.
• You can also add other flavorings to the liquid such as peppercorns, garlic, mustard seeds, chili flake, celery seed, etc.

Chipotle Salsa

• 1lb ripe plum tomatoes - quartered
• ½ small white onions - peeled; rough chop
• 2 cloves garlic
• 2tbs chipotle in adobo
• 1tbs sugar
• ¼ cup cider or white vinegar
• 1tb ground cumin
• salt to taste
• ¼ cup chopped fresh cilantro

• Place all in ingredients in a blender except the cilantro and 1 whole tomato
• Puree on medium speed for about 20-30 seconds
• Put puree in bowl, add the cilantro
• Small dice the tomato and add to bowl
• Taste and add more seasoning or spice if you wish
• Enjoy! 

Episode 2: Fresh Summer Cut 🔪

Summer Tomato Gazpacho

• 3 medium vine ripe tomatoes - rough chopped
• 1 cup watermelon - rough chopped
• ½ cucumber - unpeeled, with seeds
• 1 small white onion - rough chopped
• ½ small red onion - rough chopped
• 4 cloves garlic
• ½ jalapeno - seeded, rough chopped; more to taste
• ½ red pepper - seeded, rough chopped
• ½ yellow pepper - seeded, rough chopped
• ¾ cup sherry vinegar or apple cider vinegar
• 1tbs ground cumin
• 1tsp smoked paprika
• ½ bunch cilantro
• ¼ cup olive oil
• salt and black pepper - to taste

• Put everything in blender (except olive oil and cilantro)
• Blend until smooth, about 1 minute
• Pour into bowl, add olive oil and chopped cilantro, mix well (If you wish, add small diced watermelon, red onion, peppers, and cucumber)
• Season and let sit overnight
• Taste and adjust seasoning to desired taste

Scallop Ceviche

• 1lb fresh scallops - quartered
• ¼ cup small red onion - sliced thin
• ¼ jalapeno - sliced thin; more to taste
• ¼ cup small diced tomato
• juice of 1 lemon
• juice of 1 lime
• ½ bunch cilantro
• 2tbs olive oil
• salt - to taste

• Place all ingredients in a bowl, toss gently
• Season and late marinate for 1 hour before serving
• (You can follow this recipe with raw shrimp, lobster meat, white fish or tuna)
• Serve over summer tomato gazpacho or with fresh tortilla chips
• Optional: drizzle with Green Compass Boost Terpene Essential Oil Blend or Green Compass Full Spectrum Mint CBD oil - available at

Episode 3: Let's Poké 🐟 🍚 🥢

Salmon Poke Bowl

• 1 cup Sushi Rice – Lundberg or Nishiki Brand preferred
• 1½ cups water
• 6oz Salmon Poke - salmon and other seafood products are available through; use code "DBLESSING20" at checkout for a one-time 20% discount on your entire order through the month of August 😍
• fresh toppings: vidalia onions, scallions, cilantro, cucumber, jalapeño, avocado, lime wedges
• sauces: Spicy Mayo, Sweet Soy-Ginger Reduction

• 3-4 small bowls
• small sauce pot for soy ginger sauce
• medium pot or rice cooker for rice
• cutting board
• sharp knife
• spoons
• bowls for serving

• See IGTV

Sushi Rice

• 1 cup sushi rice
• 1 ½ cup cold water

• Rinse rice under cold running water for 10- 15 minutes until water is clear
• Drain and place into a small
• Add water with lid and bring to a slow boil
• Reduce to a simmer on low and cook for 20 minutes
• After 20 minutes turn off heat and let rest for 10 more minutes
• Serve

Salmon Poke

• 6oz Nordic Blu Salmon - skinned; ¼ inch diced
• ½ tsp sesame oil
• pinch of sea salt
• 1tsp sesame seeds

• Mix gently in small bowl and let marinate for 15-20 minutes in refrigerator
• Use this marinade for King Kampachi, Halibut, Tuna, or other fish of your choice

Spicy Mayo aka "Dynamite Sauce"

• 1 cup mayonnaise
• 1tbs sugar
• 1tbs sriracha sauce
• squeeze of fresh lime

• Mix well with whisk

Sweet Soy Ginger Reduction

• 1 cup low sodium soy sauce
• ½ cup light brown sugar
• ½ inch piece of fresh ginger - peeled

• Bring all ingredients to a boil
• Reduce to a simmer and cook until syrupy
• Strain and cool

Korean Chicken Thighs

• 1lb boneless skinless chicken thighs
½ cup white onion - chopped
• 2 garlic cloves
• 2 pieces of ginger - peeled; 1 inch slices
• ¼ cup light brown sugar
• ¾ cup soy sauce
• 2tbs sesame oil
• 1tsp sriracha sauce

• Put all ingredients in a blender, puree smooth for 30 seconds
• Pour over chicken thighs and marinate for 2 hours
• Grill or bake chicken at 400 degrees for about 15 minutes or until internal temperature is 165 degrees
• Serve hot or cold