Baby Lettuces with Feta, Strawberries and Almonds INGREDIENTS – Serves 8 2 teaspoons Dijon mustard 1 teaspoon honey 1 small shallot, minced 2 tablespoons red wine vinegar, preferably Banyuls 1/3 cup extra-virgin olive oil Salt Freshly ground pepper 12 cups packed assorted baby lettuces (about 6 ounces) 1 quart strawberries, hulled—small berries halved, large onesContinue reading
Grilled Squash, Corn and Kale Salad with Sunflower Seed Vinaigrette SERVINGS: 8 INGREDIENTS SALAD 2 yellow squash, quartered lengthwise 2 zucchini, quartered lengthwise 4 ears of corn, shucked 1/4 cup extra-virgin olive oil, plus more for brushing Kosher salt Pepper 2 cups shredded red cabbage 1 cup alfalfa or broccoli sprouts 4 cups chopped kaleContinue reading
Wild Rice Tabbouleh SERVINGS: 4 INGREDIENTS: 1 cup wild rice 8 cups cold water Sea salt 2 cups diced fresh tomatoes 2 cups diced peeled, seeded cucumber 2 tablespoons olive oil 2 tablespoons lemon juice 1/4 cup chopped mint 1/4 cup chopped parsley PREPARATION: In a large saucepan, cover the rice with the water, addContinue reading
Squash Blossoms with Pimento Ricotta SERVINGS: MAKES 24 STUFFED BLOSSOMS INGREDIENTS: 24 squash blossoms 1/2 teaspoon crushed red pepper 15 ounces fresh ricotta (1 1/2 cups) Kosher salt 2/3 cup well-chopped drained pimentos (from one 8-ounce jar) 3 ounces cream cheese PREPARATION: In a food processor, puree the ricotta and cream cheese. Add theContinue reading
Oatmeal Soufflé INGREDIENTS 1 cup extra-thick rolled oats 3 cups whole milk 2 tablespoons turbinado sugar Pinch of kosher salt 3 large eggs, separated 2 cups mixed raspberries and blueberries 1/2 teaspoon finely grated lemon zest Confectioners’ sugar, for dusting Pure maple syrup, for serving (optional) PREPARATION: Preheat the oven to 350°. Butter a 2-quartContinue reading
Monterey Jack Quesadillas with Avocado and Kale- Pistachio Salsa Verde SERVINGS: 2 TO 4 Ingredients: 1/2 tablespoon shallot, finely minced 3 tablespoons freshly squeezed orange juice 1/2 bunch kale (about 1/4 pound), ribs removed 1 jalapeño, seeded and finely minced 1/4 cup freshly squeezed lime juice 1/4 cup extra-virgin olive oil 1/2 cup cilantro leaves, coarselyContinue reading
Grilled Apricots with Burrata, Country Ham and Arugula INGREDIENTS: 8 Servings 1 1/4 pounds apricots, halved and pitted 1/4 cup extra-virgin olive oil, plus more for brushing Sea salt and freshly ground pepper 1 1/2 tablespoons fresh lemon juice 1 small head radicchio, cored and thinly sliced 5 ounces baby arugula 1/2 pound burrata cheese,Continue reading
Spicy Shrimp with Pan-Seared Romaine and Chickpea Puree INGREDIENTS: Yield: CHICKPEA PUREE One 15-ounce can chickpeas, drained and rinsed 1/4 cup tahini 1/4 cup lebneh or plain Greek yogurt 1 teaspoon minced garlic 1 teaspoon sherry vinegar 3/4 teaspoon kosher salt ROMAINE AND SHRIMP 1/4 cup grapeseed or other neutral oil 2 tablespoons sherry vinegarContinue reading
Eggplant Parmesan with Crisp Bread Crumb Topping INGREDIENTS: Yield: 6 Servings 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying 1 onion, finely chopped 3 garlic cloves, very finely chopped Two 28-ounce cans whole, peeled Italian tomatoes, drained Kosher salt and freshly ground pepper 8 small eggplants (1/2 pound each), cut lengthwise 1/2Continue reading
Chickpea and Swiss Chard Chili INGREDIENTS: 6 slices of bacon, chopped 1 large onion, chopped 1 large carrot, cut into 1/2-inch pieces 2 garlic cloves, thinly sliced Salt Pepper One 28-ounce can crushed tomatoes 2 cups chicken stock or low-sodium broth Two 15-ounce cans chickpeas, rinsed 1 pound Swiss chard, leaves and stems chopped 3Continue reading
Welcome to Friday TALKS Food!
Hello, thank you for stopping by my "foodie" world. My name is Nicole Friday and I iLoveFood! I am a "food commentator." By definition a "commentator' is a person who comments on a particular subject. Well, yours truly and my team comment on ALL things food. Here, you will learn about the best food destinations, restaurants, festivals, cool gadgets, delicious recipes, and healthy alternatives. Spotlight interviews of celebrities, authors, athletes and many more are featured monthly. We hope you come back to visit us again because it's definitely a culinary journey at Friday Talks Food!
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