The perfect lunch doesn't come around often for me. In fact they are few and far between. That is why they are so special to me. The two main ingredients for the perfect lunch are good food and good company. This week I had the perfect lunch with Julie. As I have stated before cooking connects us. It connects us to our creativity. It connects us to tradition. Love of cooking is one of the many ingredients that has built a lasting friendship between Julie and I.
The day began with our best friends from Michigan, Julie, Grant and Addy. The boys went off to Lego camp and the girls decided to spend the day at Julie's. For once we were not on a time schedule. We were all at ease. The girls (Molly, Meggie and Addy) were playing school, so Julie and I decided to take advantage of our time alone in the kitchen; we put our skills together and created a fabulous lunch. Our creation turned out simply delicious . . . crab cakes with roasted purple asparagus, orange cauliflower, and mushrooms.
Mix together 1 can of premium crab meat(16oz), 2 eggs, 1tablespoon of quinoa flakes, 1 yellow pepper(chopped), 1 teaspoon of old bay seasoning, half of red onion(chopped) and salt and pepper to taste. Form your patties and sauté on your cast iron skillet for about 4-5 minutes per side.
Mix together the purple asparagus, orange cauliflower and mushrooms with olive oil and Braggs Organic Sea Kelp Delight Seasonings. Roast at 400 for 40 minutes.
And for the grand finale of our perfect lunch.....Julie's Sparkling Cocktail.
Mix together Mandarin Orange Sparkling Water, Lawrence Detroit Sparkling Wine (equal portions) and the juice of 1 Clementine and pour over ice. We used crystal cocktail glasses that have been passed down from generation to generation in Julie's family. They began with Great Grandma Palmer, then were passed onto Grandma Rose, who has now passed them onto to Julie. These special crystal cocktail glasses completed the elegance for our perfect lunch.