Tomato Salad with Pickled Walnuts and Blue Cheese INGREDIENTS – Serves 4 1/2 cup candied walnuts, coarsely chopped 1 tablespoon plus 1 teaspoon sherry vinegar 2 teaspoons Dijon mustard 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 pounds assorted heirloom tomatoes—thickly sliced, quartered or halved if small 2 small celery ribsContinue reading
5- Minute Kale Salad with Citrus INGREDIENTS 2-3 large handfuls of kale or other leafy greens cut into thin ribbons 1 tablespoon lemon or lime zest (I usually use the whole fruit) 1 lime or lemon, juiced (or half of one if large) drizzle of honey or agave pinch of sea salt fresh ground crackedContinue 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
Bison Nachos Serves 4 Ingredients 1 tablespoon vegetable oil 1/2 cup chopped onion 1 pound ground bison or beef 1/2 teaspoon freshly ground black pepper 8 ounces corn tortilla chips 1 cup fresh salsa verde, divided 1 1/2 cups shredded Monterey Jack cheese, divided 3 cups chopped romaine lettuce 1 avocado, sliced 1/2 cup dicedContinue reading
5-minute Honey Yogurt Quinoa Parfait Serves:1 Ingredients: ½ cup plain Greek yogurt ½ cup cooked quinoa a few teaspoons honey (to taste) ½ cup Cheerios + Ancient Grains cereal ½ cup pomegranate arils or other fruit Preparation: Mix the Greek yogurt with the quinoa and the honey. Layer half of the yogurt mixture into theContinue reading
Spring Roll Bowls with Sweet Garlic Lime Sauce Serves: 3- 4 Ingredients: For the Sweet Garlic Lime Sauce: 3 cloves garlic 2 tablespoons rice vinegar ¼ cup agave or brown sugar ¼ cup fish sauce ⅓ cup lime juice ⅓ cup vegetable oil For the Bowls: Rice Noodles Basil, Mint, and Cilantro (plz use allContinue reading
Tell me about “Betty”. Nicki: Ha—you have no idea how much time I’ve spent with that woman. “Betty” is my food processor. Did “she” inspire you to write The Food Processor Family Cookbook? Nicki: Well, I literally use her all the time. This cookbook shows people how easy it is to use a food processor.Continue reading
Eat to BEAT Diabetes – A Better Homes and Garden Book You would think a breakfast such as French toast and chocolate syrup would be packed with cals, but think again! This delicious chocolaty & crunchy breakfast is only 250 calories. Cocoa Almond French Toast Serves 2 Ingredients: ½ cup unsweetened almond milk, such asContinue reading
Charred Onion Petals INGREDIENTS: SERVINGS: 8–12 3 sweet onions (such as Vidalia; about 2½ pounds total) 2 tablespoons grapeseed oil or vegetable oil Flaky sea salt PREPARATION: Preheat oven to 300°. Halve onions through root ends (do not trim tops). Remove outermost papery layers from each onion. Heat a large cast-iron skillet over high. Add oil and swirlContinue reading
Linguine with Green Olive Sauce and Zesty Breadcrumbs INGREDIENTS: SERVINGS: 4 1 tablespoon plus ½ cup olive oil ¼ cup panko (Japanese breadcrumbs) Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh dill 1 teaspoon finely grated lemon zest 12 ounces linguine or other long pasta 4 oil-packed anchovy fillets 1 small garlicContinue 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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