Kitchen Chat and more…
Kitchen Chat and more…
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 entrée item purchased the week of June 17 – 22.
“Blue Lemon is all about doing things in unique ways, whether its serving high-quality, natural foods in delicious combinations at affordable prices or getting behind important local causes in a fun way,” said Lychelle Day, co-owner of Blue Lemon. “We picked the Utah Adoption Exchange as a recipient of our charity breakfast event because we are personally very passionate about the need to find loving and supportive families for all children.”
In addition to being the mother of three daughters, Day and her husband have adopted two brothers aged three and four. The Utah Adoption Exchange recruits families to adopt children ages eight to 18 years old. According to Lindsay Kaeding of the Utah Adoption Exchange, 154 children are waiting to be adopted in Utah. The average child is an 11 year old boy, and many children are victims of abuse and neglect. The Utah Adoption Exchange is the only adoption recruitment agency registered with the state of Utah. The organization contracts with the Utah Division Child and Family Services to match children who need a home with suitable parents.
The restaurant with locations in Cottonwood Heights, City Creek and Highland, is making the charitable effort easy to support by adding six new entrees to the breakfast menu including: a new artisan breakfast sandwich with eggs, broiled tomatoes, fontina cheese, and a choice of black forest ham, grilled peppercorn turkey bacon or turkey sausage; Lemon Blueberry Ricotta Pancakes topped with homemade buttermilk syrup and fresh blueberries; Bananas Foster French Toast made with cinnamon walnut bread and topped with buttermilk syrup and fresh cream; Eggs Florentine with poached eggs, broiled tomatoes, fresh sautéed spinach, grilled ham on a freshly baked English muffin, topped with house made hollandaise sauce; Berry Orange Crepes filled with orange-zested sweet cram, topped with fresh berry orange compote and finished with mint couli; and Grilled Steak and Eggs. Several entrees are accompanied with new rosemary grilled potatoes.
Blue Lemon is open 7 a.m. to 9 p.m. Monday – Thursday, and 7 a.m. to 10 p.m. Friday and Saturday. Breakfast is served from 7 to 11 a.m. at all three locations: at 55 W South Temple in Salt Lake City, in Highland at 11073 North Alpine Highway, and in Cottonwood Heights at 6910 South Highland Drive. For more information visit www.bluelemon.com, @blue_lemon on Twitter and on Facebook.
Ask about our catering options!
We were in the kitchen Tuesday with a recipe for Orange Poppy Seed Salad with Chicken on ABC4. You can find the recipe below
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 Taste
1 tablespoon poppy seeds
Measure out and mix all the ingredients together in a bowl. Add the poppy seeds last.
½ cup Pecans
¼ – ½ cup Sugar
Add the pecans to a hot pan to toast and release natural oil.
Add the sugar and cook until the sugar melts and turns a golden color.
Do not over cook them. Make sure to continuously stir the pecans.
Once pecans are coated with melted sugar, pour onto a sheet pan with parchment paper to let cool.
12 ounces mixed greens
12 ounces grilled or roasted chicken
6 ounces Candied Pecans
16 orange pieces or mandarin oranges
3 ounces Sliced Red Onion
4 ounces feta cheese
Amounts may very depending on personal preference.
Head Chef Brandon Strebel shares his recipe for Seared Scallops with a Yellow Pepper Puree.
Yield 1-¼ cups
1. Cut the pepper in half and remove the stem, seeds and white rib from inside.
2. Cut the pepper into 1-inch pieces.
3. In a small saucepan combine the peppers, butter and water. Bring to a simmer then cover the pan.
4. Turn the heat to low and cook the peppers for about 25 minutes.
5. Add the peppers to a blender and blend on high until smooth.
6. Add the 2 tablespoons to the blender and mix well.
7. Strain through a fine sieve.
8. Season with salt and pepper. Scallops Scallops Butter Salt Butter
1. Sear the scallops in a hot pan with the butter, only 2-3 minutes per side depending on the size of the scallops.
2. Season with salt and pepper.
Did you know Blue Lemon caters events of all sizes?