I Will Not Eat Oysters
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I Will Not Eat Oysters
  • Home
  • Recipes
    • All
    • Chicken
    • Pastas
    • Cookies
    • Hummus
    • Meat-less
    • Beef
    • Breakfast & Brunch
    • Salads
    • From the Sea
    • Pork
    • Lamb
    • Sandwiches
    • Soups & Stews
    • Sweets
    • #bowllife
  • About
  • Contact
03Nov
Olive and Za'atar Focaccia
All, Mezes, Snacks & Sides

Olive and Za’atar Focaccia (No-Knead)

4 Likes
26Oct
Yellow Sour Cream Cake with Milk Chocolate Frosting
All, Sweets

Yellow Sour Cream Snaking Cake with Milk Chocolate Frosting

4 Likes
22Oct
The Best CHEWY Pumpkin Chocolate Chip Cookie
All, Cookies, Drinks and Dranks, Sweets

The Actual Best Chewy Pumpkin Chocolate Chip Cookie and Vanilla Bean Milk

2 Likes
13Oct
Roasted Harissa Cauliflower on Hummus with Tahini Sauce
All, Hummus, Meat-less, Vegetables

Harissa Roasted Cauliflower on Hummus with Tahini Sauce

5 Likes
07Oct
Lotus Biscoff and Earl Grey Cream Icebox Cake
All, Sweets

Lotus Biscoff and Earl Grey Cream Icebox Cake

1 Like
22Sep
Banana Tahini Smoothie Bowl
All

Banana Tahini Smoothie Bowl

2 Likes
13Sep
Spaghetti alla Roasted Puttanesca
All, Meat-less, Pastas, Vegetables

Spaghetti alla Roasted Puttanesca

4 Likes
25Aug
End of the Season Panzanella with Za'atar and Sumac Sourdough Croutons
All, Meat-less, Salads, Vegetables

Torn Panzanella with Za’atar and Sumac Sourdough Croutons

0 Like
23Aug
Turmeric Chicken with Shredded Sumac Slaw
All, Chicken & Poultry, Salads

Simple Turmeric Chicken with Shredded Sumac Slaw

1 Like
16Aug
Brown Rice Salad
All, Grains, Salads

Brown Rice Salad with tahini soy dressing

2 Likes
123456
Cream cheese + Jam > Butter + Jam Convince me otherwise. Go:
Tunisian Tuna Sandwich One of my FAVORITE ways to have Tuna. Bookmark this recipe for later! Recipe: Tuna Salad 3 cans tuna packed in salt or water, drained 3 tbsp olive oil ½ cup pitted Kalamata olives, roughly chopped 2 tbsp sundried tomatoes, roughly chopped 2 tbsp finely chopped fresh dill 1 ½ tbsp capers 2 tsp finely grated lemon zest 1 ½ tbsp lemon juice 2 tsp harissa ½ tsp kosher salt 2 pinches ground white pepper Vinaigrette 2 tbsp lemon juice 2 tsp Dijon mustard ½ tsp honey 1 pinch dry oregano 1 pinch kosher salt 3 tbsp olive oil Sandwich 4 ciabatta rolls or 1 large ciabatta loaf Olive oil, for brushing Kosher salt Black pepper 3 hard boiled eggs, sliced 3 cups arugula ¼ cup thinly sliced red onions Method For the Tuna Salad Combine all the tuna salad ingredients in a large bowl using a fork to break up the large pieces of tuna. For the Vinaigrette In a medium bowl, whisk together the lemon juice, mustard, honey, oregano, and salt until homogenous. Whisking constantly, slowly stream in the olive oil until the dressing is thick and emulsified. Toast and Assemble Pre-heat the oven to broil and place the rack in the upper third of the oven. Slice the ciabatta rolls in half and place on a rimmed baking sheet with cut side up. Generously brush them with olive oil and season with salt and black pepper. Broil for 2-3 minutes until lightly golden brown and toasted. Assemble the sandwiches by spooning some of the dressing onto each cut half of the rolls. Then top the bottom half of the rolls with lots of tuna salad, arugula, hard boiled eggs, and thinly sliced red onions. #tuna #lunch #lunchrecipes #lunchrecipe #lunchideas #eatvoraciously #huffposttaste #food52 #thekitchn #recipes #recipe #howto #food #easyrecipes
Schnitzel with salad is by far one of my favorite meals ever. This is my childhood. Did you grow up eating schnitzel? What’s the ultimate schnitzel meal for you? #whatscooking #schnitzel #chicken #chickendinner #salad #huffposttaste #food52 #dinner #foodbeast #eatvoraciously
Gigantes are large white beans and can be substituted with large white lima beans if you can’t find them. They literally translate to “giants”. Generally they are baked but I really like quickly stewing them in an onion, tomato and dill sauce. I love this dish as an appetizer or side but can easily be eaten with crusty bread or pita for lunch or a meat-less dinner. Find the recipe in my profile link! #gigantes #beans #giantbeans #meatless #vegetarian #easyrecipes #greekrecipes #greekfood #food52 #whatsfordinner #whatscooking #thekitchn #eatvoraciously
Cinnamon Toast Crunch Cookies. Mmhmm. The way to get the most flavor into these is to steep the CTC in melted butter. 👌🏼 Make these now!!!!! Printable recipe link in profile! #cinnamontoastcrunch #cookies #cookiedough #bake #bakefeed #baking #recipes #cookierecipe #eatvoraciously #food52 #munchies #f52grams #todayfood #huffposttaste #thekitchn #foodbeast
A reminder to make this Spaghetti Aglio e Olio with Urfa! Would be awesome with shrimp too 👌🏼. Learn the techniques! Recipe link in profile! #spaghetti #pasta #whatscooking #eatvoraciously #food52 #thekitchn #huffposttaste #meatlessmonday #pastarecipe #aglioeolio
10 Awesome Mother’s Day Brunch Recipes! Before giving that mother in your life a much needed day off, spoil them with an indulgent brunch!! Check out these recipes by following the link in my profile! #mothersday #recipes #brunch #breakfast #whatscooking #eatvoraciously #breakfastinbed #thekitchn #food
Sharp knives, a solid cutting board, an everyday non-stick pan, and my over the shoulder towel; I would be totally lost without my essentials. #ad I am absolutely in LOVE with @fivetwo ‘s beautiful and functional @food52 community-inspired line of products! This non-stick skillet is so gorgeous (and I use it so often) that it just lives on my stove top. I have been making this One-Pan Peas & Pasta since I was able to cook. Quick saute some chopped onion, toast the ditalini in the pan, add tomato paste, water, peas, dill, season and simmer covered for 10 minutes! That is literally it. The tiny ditalini cooks with the peas right in the sauce. When you finally take the lid off and mix, the sauce has become glossy and coats every bit of the peas and perfectly cooked pasta. Works awesome alongside grilled or roast chicken! It utilizes all my @fivetwo kitchen essentials. The 12” rivetless non-stick skillet comes with the perfect lid that traps the moisture in this dish making this the absolute perfect pan. Here is my recipe: 1 tbsp olive oil 1⁄2 medium onion, finely chopped 1 cup Ditalini 2 1⁄2 tbsp tomato paste 2 cups water 2 cups fresh peas 3 tbsp finely chopped dill Kosher salt & fresh black pepper Parmesan for serving -In a large non-stick skillet with lid, heat the olive oil over medium heat. -Add onions, sauté til translucent, about 4 minutes. -Add Ditalini and sauté for 1 minute. -Add tomato paste and mix until it is slightly darker in color, about 3 minutes. -Add water, season generously with salt & fresh blakc pepper and mix. -Add peas and chopped dill, stir. -Bring to a simmer then immediately turn heat down to low. -Cover & simmer for 10 minutes, do not open that lid! -Stir, taste for seasoning, seve with parmesan grated over top! #fivetwoplusyou #Food52 #FiveTwo
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All rights reserved to Danielle Oron of I Will Not Eat Oysters. Contact for reprinting of recipes.