Newsroom Cafe: Hot (and Fresh) off the Press

I was a little hesitant to dine with my vegan friends for our first-ever brunch together. Luckily, we were able to find a restaurant that made me forget immediately it was initially chosen as a compromise: Newsroom Cafe on Robertson in LA. After reviewing the cafe's diversified menu, which features numerous vegan and non-vegan options alike, it seemed like an attractive brunch spot for all involved.

The atmosphere is casual, despite rumors of a celeb-dotted environment, and the food is even better. Fresh, flavorful, and reasonably priced, you really can't ask for much more. Oh, except prime people-watching on Robertson -- if you're fortunate enough to snag an outdoor table.





My unwavering craving for seafood was finally satisfied (at least for today) after enjoying Newsrooms' crab and shrimp quesadilla. Packed perfectly with fresh crab, shrimp, and a light amount of cheese, the taste was outstanding. I can't remember the last time I dined out and ordered a quesadilla that wasn't overpowered by the taste of cheese. (Don't get me wrong, my love for dairy products is immeasurable. But, love quickly turns to dislike when it starts infringing on my enjoyment of seafood.) Topped off with a slightly spicy avocado salsa and garnished with a few sprigs of cilantro, the simplicity of the entree speaks for itself.

Easy as Quiche

As much as I love the idea of hopping out of bed bright and early to cook a gourmet breakfast for my still-dozing boyfriend, the realist in me knows that my love affair with the snooze button will trump even the greatest of ambitions on a Saturday morning. Hence, my affinity for the quiche. It's the perfect breakfast entree for those of us who simply wish to wake and bake. (No, not that kind of wake of bake.) What I'm referring to is the ability to prepare a quiche the night before you wish to serve it, leaving only the (optional) warming and slicing of the dish for the morning.

Best yet, a quiche is fairly simple to create, but seems a little more thoughtful than picking up a bag of bagels or box of donuts for your breakfast guests. Think of making this egg-sensation as an exercise in layering. Once you have all the ingredients ready to go, it's really as simple as that.

Step 1: Place cheese on bottom of pie crust.


Step two: Add (cooked) sausage, onions, cranberries and sliced apple mixture to the pile.



Step three: Pour eggs and half-and-half combination on top to fill remainder of pie.

Step four: Bake and enjoy!

If you're looking for a healthier version of this quiche, I'd recommend using turkey sausage in place of Italian sausage, and a little less cheese than what the recipe calls for. The difference in taste is virtually imperceptible.