Asian Citrus Chicken Salad INGREDIENTS – Serves 4 2 boneless skinless chicken breasts, pounded to even thickness + salt and pepper to taste 6-8 cups mixed spring greens (or preferred lettuce) 1 red pepper, chopped ⅓ cup shelled edamame ½ cup mandarin oranges 1 cucumber, sliced 1 cup wonton strips ⅓ cup Diamond of CaliforniaContinue reading
Warm Corn Chowder Salad with Bacon and Cider Vinegar INGREDIENTS 4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice 2 red bell peppers, cut into 1/2-inch dice 8 ears of corn, kernels removed 1 medium red onion, thinly sliced 1/4 cupContinue reading
Balsamic Blueberry Salad Ingredients 4 ounces baby spinach 4 ounces arugula 1 cup blueberries 1 cup cucumber, sliced 1 bunch scallions, sliced ½ cup fat free crumbled feta cheese Fresh ground pepper, to taste Balsamic vinagrette (if using chicken, this is optional) Instructions In a large bowl, toss spinach and arugula to blend greens. AddContinue reading
Spring Greens Salad with Miso-Buttermilk Dressing Ingredients: Yields: 2-4 servings Dressing (makes 1 cup): 1 medium garlic clove, pressed or minced ¼ teaspoon fine sea salt 2 teaspoons white miso paste 3 tablespoons (45 ml) good mayonnaise 3 tablespoons (45 ml) sour cream 1 tablespoon (15 ml) rice vinegar ¼ cup (60 ml) buttermilk a fewContinue reading
Roasted Strawberry and Asparagus Salad with Strawberry-Tahini Dressing Ingredients: For the Salad 1 bunch asparagus 1 lb strawberries, stemmed 1 tablespoon extra virgin olive oil 2 tablespoons balsamic vinegar Salt and pepper Baby spinach leaves (I used about 10-12 oz) Handful of chopped almonds (I used raw, unsalted almonds) For the Strawberry-Tahini Dressing 4 tablespoonsContinue reading
Caprese “Salsa” Zucchini with Sea Salt Ingredients – serves 6 2 teaspoons extra-virgin olive oil 1/4 teaspoon coarse sea salt 1/4 teaspoon freshly ground black pepper 2 medium zucchini, cut diagonally into 1/2-inch-thick slices 1/3 cup diced tomato 2 ounces sliced fresh mozzarella cheese 3 tablespoons chopped fresh basil 1 garlic clove, minced 1 tablespoonContinue 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
Thai Steak And Noodle Salad Ingredients SERVINGS: 4 Steak 1 ½-inch piece ginger, peeled, finely chopped ¼ cup soy sauce 3 tablespoons raw sugar or light brown sugar 2 tablespoons fresh lime juice 1 tablespoon fish sauce ½ teaspoon freshly ground black pepper ½ teaspoon garlic powder ¼ cup olive oil 1 tablespoon toasted sesameContinue 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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