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Lemon Seared Scallops with Toasted Quinoa

August 7, 2020/in Recipes /by LeadFront

Lemon Seared Scallops

20 Scallops

2 Tablespoons butter

Salt and Pepper to taste

1 Lemon, juiced and zested

¼ cup White Wine

Heat a large sauté pan to high heat.
Season the scallops with salt and pepper.
Add the butter and scallops to the pan and get a good sear on one side.
Flip the scallops, once the second side is seared add the white wine lemon juice and the lemon zest.
Cook the scallops in the liquid for 1-2 minutes.

Toasted Quinoa

2 Cups Quinoa

4 Cups Water

½ Tablespoon Salt

Bring the water to a boil in a medium size sauce pan.
Toast the quinoa in a hot pan over the stove for 1-2 minutes, make sure not to burn it.
Add the toasted quinoa and salt to the sauce pan once the water comes to a boil.
Cover the quinoa and cook for about 18 minutes.

Blue Lemon Restaurants and Nicholas and Company Donate 8,000 Food Items to Five.12 Foundation to feed Hungry Kids in Utah Valley

March 16, 2020/in Media, News /by LeadFront

HIGHLAND, Utah, March 10, 2019 – The local, fast-casual, gourmet restaurant chain, Blue Lemon, celebrated ten years in business by donating 10 percent of the sales made on its Feb. 25 birthday to the non-profit, Five.12. Food vendor, Nicholas and Company matched that donation and together the two local businesses were able to use the food supplier’s buying power to purchase 8,000 much-needed food items to help Five.12 fill Utah County school children’s backpacks to stave off hunger on the weekends.

Five.12 Foundation received a donation of 1,600 Granola Bars, 1,600 Nutri Grain bars, 1,600 individual boxes of Frosted Mini Wheats, 1,600 Snack Pack Puddings and 1,600 Ready-to-Serve Chicken Noodle Soups from the two companies.

“Blue Lemon has really demonstrated how much they care about the communities in which they operate their business and live,” said Nick Greer, founder of Five.12 Foundation, based in Alpine, Utah. “This week alone our volunteers will bag 1,600 packs of food for hungry children in Utah County. Blue Lemon and Nicholas and Company have made a wonderful difference in these children’s lives.”

“We’re so grateful to our customers and friends who purchased breakfast, lunch or dinner in our five restaurants on Feb. 25, so we could provide a significant donation to the Five.12 Foundation. And we’re thrilled that our food vendor, Nicholas and Company, matched our donation for greater effect,” said Blue Lemon’s co-founder Aaron Day.

Blue Lemon operates fast-casual, gourmet restaurants in Highland, the City Creek Center in Salt Lake City, in Cottonwood Heights, Sandy and Farmington, Utah. Live With a Twist is the company’s motto, which means not only eating the restaurant’s fresh, gourmet food, but getting active and involved in the community in unique ways. For more information visit www.bluelemon.com.

About Blue Lemon

Blue Lemon was founded in 2009 by Utahns, Lychelle and Aaron Day, in an effort to provide families with fresh, seasonally-driven gourmet food with a unique twist of flavors and textures at an affordable price. Blue Lemon is passionate about helping its customers Live With a Twist through healthy nutrition and an active lifestyle. This commitment to health is also carried out at Blue Lemon through eco-friendly tactics such as sourcing from local providers and using recycled materials. The local restaurant, which was named among “The Top 40 Fast Casuals To Watch” by QSR Magazine, serves breakfast, lunch and dinner at its five locations in Highland, Cottonwood Heights, Sandy, City Creek and Farmington, Utah. Blue Lemon also provides catering services for private functions and business events. For more information visit www.bluelemon.com, @blue_lemon on Twitter, Instagram and Facebook.

Blue Lemon adopts the Utah Adoption Exchange for its holiday give-back effort

November 30, 2018/in Events, Media, News /by LeadFront

Blue Lemon Restaurant is inviting holiday shoppers to help them “adopt” the Utah Adoption Exchange, by making extra purchases of children’s clothing and dropping them off at their five locations through Dec. 14, 2018.

The clothing will be distributed to the Utah Adoption Exchange to distribute to foster children in the system who are waiting to be adopted. The restaurant will also donate 50 percent of sales for every Maple-glazed Chicken entree purchased on December 14, 2018 in all Blue Lemon locations, to the Utah Adoption Exchange.

“We’re a local restaurant and we work hard to embody our Live With a Twist brand which focuses on healthy food, community and conscious living,” said Aaron Day, Blue Lemon co-founder and CEO. “We’ve chosen to adopt one of our favorite charities, the Utah Adoption Exchange, for our holiday give-back effort because we have two adopted children of our own. We ask that when you’re purchasing presents for your family and friends, please keep in mind the great children who live in foster care and are waiting to be adopted. They can always use underwear, socks, pants, sweaters and coats to keep them warm this winter.”

“We greatly appreciate Blue Lemon’s partnership,” said Lindsay Kaeting, Utah Adoption Exchange Executive Director. “Every night, thousands of children in Utah’s Foster Care system go to sleep in a home that is not theirs, in a bed that is not theirs, with a family that is not theirs. The Adoption Exchange along with local businesses such as Blue Lemon, work to provide new items for these children for Christmas that they can call their own. A new coat, a nice pair of shoes or a warm blanket can help create a positive memory for these children during the holidays.”

Blue Lemon Restaurant in Sandy to Host Holiday Cooking Demo featuring Executive Chef Todd Leonard, USA Chef of the Year

November 1, 2018/in Events /by LeadFront

Add a twist to your holiday meals with recipe secrets from Blue Lemon’s new Fall/Winter Menu

Blue Lemon Restaurant is passionate about helping people Live With a Twist through eating healthy, gourmet foods and living an active lifestyle. That is why the locally-owned fast-casual restaurant is hosting a free Holiday Cooking Demo featuring their Executive Chef Todd Leonard, current winner of the U.S.A. Chef of the Year. The event will take place on Nov. 7, at 7:30 p.m. in the Blue Lemon Sandy restaurant, 1372 State Street.

Chef Todd will demonstrate recipes he developed for Blue Lemon’s new fall/winter menu including his chutney sauce that is sure to complement any holiday meal such as the popular restaurant’s new Maple Glazed Chicken. He will also demo a delicious new beet salad that can be served as a side, or as an entrée salad with flat iron steak like in the restaurant. There will be free coffee, drinks and treats, along with samplings of the food demonstrated.

Leonard, who developed the original menu for the restaurant, recently added 12 new menu items featuring textures and flavors for fall and winter with beets, sweet potatoes, goat cheese, chutney, peppers and mushrooms.

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Lemon Seared Scallops with Toasted Quinoa

Blue Lemon Restaurants and Nicholas and Company Donate 8,000 Food Items to Five.12 Foundation to feed Hungry Kids in Utah Valley

Blue Lemon adopts the Utah Adoption Exchange for its holiday give-back effort

Blue Lemon Restaurant in Sandy to Host Holiday Cooking Demo featuring Executive Chef Todd Leonard, USA Chef of the Year

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