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The Dodge Roasted Root Vegetable Salad Recipe by Natalie Lobel

The Dodge Roasted Root Vegetable Salad Recipe by Natalie Lobel

11/29 17:09 Anonymous 0

A hearty winter salad
Nov 29, 2017 | 4:51 pm

Life Cafe

Chef Ryan Dodge and the LifeCafe team of nutritionists took the hard work out of eating well by creating a menu that takes real, wholesome ingredients like this delicious roasted root vegetable salad.Ingredients

3 oz Cauliflower Rice, with olive oil and salt & pepper

4 oz Garlic-Herbed Chicken, sliced

1/3 cup Broccoli Florets, raw

1 oz Squash, roasted

1 oz Zucchini, roasted

1 oz Red Pepper, roasted

1 oz Yellow Pepper, roasted

1 oz Red Onions, roasted

1 - 1oz ladle Chicken Broth, for added moisture

2 ea Grilled Artichoke, placed thoughtfully over top

2 ea Yellow Tomato, placed thoughtfully over top

1 oz Citrus Garlic Aioli, drizzled over top


Heat oven to 350ºF.

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Pumpkin Cheesecake Blondie Recipe by Natalie Lobel

12/02 01:48 Anonymous 0


Blondie Batter

2 1/4 cups all-purpose flour

2 teaspoons pumpkin spice

1 1/2 teaspoons baking soda

1/2 teaspoon fine sea salt

2 eggs

8 ounces light brown sugar

2 teaspoons vanilla extract

2 sticks unsalted butter, melted

3/4 cups white chocolate chips (optional)

Pumpkin Cream Cheese Filling

6 tablespoons all-purpose flour

1 teaspoon ground cinnamon

3/4 cup powdered sugar, sifted

8 ounces cream cheese, room temperature

1/2 cup pumpkin purée

2 eggs

2 teaspoons vanilla extract

Pinch of salt

Caramel Sauce

4 ounces butter

1 pinch salt

1 teaspoon vanilla paste

1 cup light brown sugar

1/2 cup heavy cream

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Frank Sinatra's Fave Veal Milanese Recipe by Natalie Lobel

Frank Sinatra's Fave Veal Milanese Recipe by Natalie Lobel

12/07 13:59 Anonymous 0

This was one of Ol’ Blue Eyes’ favorite dishes!Dec 7, 2017 | 12:23 pm


In honor of Frank Sinatra’s Birthday coming up on December 12th, Patsy’s Italian Restaurant, known for years as Frank’s favorite Italian Restaurant is sharing some of Ol’ Blue Eyes’ favorite dishes like this Veal Milanese.

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Carla Hall's Kale, Farro and Root Vegetable Salad Recipe by Natalie Lobel

12/13 22:41 Anonymous 0


For the salad:

4 cups Bowery kale, cut into small pieces

1 cup farro, cooked

1 cup fennel, shaved thin

2 medium-size beets

For the lemon vinaigrette:

2 teaspoons lemon zest

juice of 1 lemon

2 tablespoons minced shallot

2 teaspoons Dijon mustard

1 teaspoon sugar

1/2 teaspoon black pepper

1/2 teaspoon salt

3/4 cup olive oil

For the puffed millet crunch:

3/4 cup millet cereal

2 strips lemon peel, dried in the oven

1 tablespoon sesame seeds

1 teaspoon fresh thyme leaves

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

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