Garlic Rosemary Vinaigrette Ingredients: 2 Tbs Garlic, Chopped 2 Tbs Red Wine Vinegar 2 Cups Extra Virgin Olive Oil 1 Tbs Lemon Juice 2 Tbs Rosemary, Chopped 2 tsp Red Pepper Flakes Salt & Pepper to taste Directions: Combine all ingredients Blend in Blender Roasted Vegetable Ingredients: 1 Yellow Squash 1 Zucchini 1 Red Peppers […]
In Utah, Blue Lemon uses the RFID-based system to identify where its customers have seated themselves, and to measure how long it takes for an order to be served. After a customer orders food at the counter and takes a seat at one of Blue Lemon’s three restaurants in Utah, the meal is now served […]
Blue Lemon is launching its new breakfast menu in June by hosting a week-long charity breakfast to benefit the Utah Adoption Exchange, a non-profit that recruits families for children available for adoption in Utah. Blue Lemon owners Aaron and Lychelle Day, who are adoptive parents themselves, will donate $1 to the non-profit for every breakfast […]
We were in the kitchen Tuesday with a recipe for Orange Poppy Seed Salad with Chicken on ABC4. You can find the recipe below Orange Poppy Seed Dressing 1 cup Fat Free Yogurt ¼ cup White Wine Vinegar ½ cup Olive Oil 1 Orange Juiced 1 tablespoon Orange Zest 2 tablespoons Honey Salt to […]
Head Chef Brandon Strebel shares his recipe for Seared Scallops with a Yellow Pepper Puree. Yellow Pepper Puree Yield 1-¼ cups 2 large Yellow Bell Peppers 2 tablespoons Butter ¼ cup Water Salt Freshly Ground Pepper 2 tablespoons heavy cream 1. Cut the pepper in half and remove the stem, seeds and white rib […]
