sunday jazz brunch

Editor’s Note:

MAKING my son’s fresh, homemade baby food and freezing it into various cubes was one of the best decisions I’ve ever made. Tiny brag moment…he grew up to be a 4-season all-star athlete, academic scholar, played sax all through school and ultimately a successful college-educated, hard-working professional – but mostly – just a really good guy. Sunday Jazz Brunch became a big theme in our house and later at my large organic restaurant and arts mecca, Soup to Nuts Coffee House. Whether live music or otherwise, the Miles Davis and Brubeck Brothers clan piped out sunny tunes that lit up the space around all of the Sunday dishes I have served with love over the years. (Like I used to say to my 12 employees, “If you’re not feeling the love, get the heck outta the kitchen!”)

See Max’s healthy and delicious recipe from our Fall Issue, HERE

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Ingredients

5-7 large eggs, local or cage free if possible

4 ounces crab meat (or diced shrimp)

6-7 slender asparagus, chopped and par-steamed in hot water until barely tender and still crisp

1⁄3 of a large red (purple) onion, sliced extremely thinly into halfmoons

1 teaspoon fresh or dried chives if available. Parsley works fine too. A sprinkling of drained capers, if desired

1 cup shredded cheese or your cheese substitute/s

½ cup of cream or full milk

2 rounded tablespoons light olive, coconut, other healthy oil which is NOT vegetable oil

1 generous pat butter for flavor if desired. Not margarine.

1 teaspoon seasoned / or your favorite iodized salt

1 teaspoon ground black pepper

½ teaspoon hot red pepper flakes –for flavor more than heat – if you care to amp it up a bit

½ teaspoon onion powder if available

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