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
15Mar
Fennel & Watermelon Radish Fattoush Salad | I Will Not Eat Oysters
All, Meat-less, Salads, Vegetables

Fennel & Radish Fattoush

1 Like
10Mar
Shakshuka en Cocotte | Made with Matboucha | I Will Not Eat Oysters
All, Breakfast & Brunch, Meat-less

Matboucha Shakshuka en Cocotte

0 Like
03Mar
Harissa Chimichurri on Skirt Steak
All, Beef

Harissa Chimichurri Skirt Steak

1 Like
25Feb
Banana Chocolate Chip Cookies from my beloved Moo Milk Bar |I Will Not Eat Oysters
All, Cookies, Sweets

Moo’s Banana Chocolate Chip Cookies

0 Like
22Feb
Roasted Yams with Honey, Espelette & Lime Yogurt from Gjelina Cookbook | I Will Not Eat Oysters
All, Meat-less, Snacks & Sides, Vegetables

Roasted Yams with Honey, Espelette, & Lime Yogurt from GJELINA

0 Like
09Feb
Red Pepper & Mushroom Skillet | I Will Not Eat Oysters
All, Breakfast & Brunch, Meat-less, Put An Egg On It, Recipe, Vegetables

Red Pepper and Mushroom Skillet

1 Like
03Feb
Tahini Mousse Pie with Silan and Halva | I Will Not Eat Oysters
All, Sweets

Tahini Mousse Pie

0 Like
19Jan
All, From the Sea, Snacks & Sides

Tuna Toast with Chermoula

1 Like
13Jan
Turkey Leek Meatballs with White Wine Sauce and Dill & Pea Rice | I Will Not Eat Oysters
#bowllife, All, Chicken & Poultry, Sunday Suppers

Turkey Leek Meatballs

0 Like
05Jan
Sweet Potato & Garlic Confit Hummus | The best hummus you will ever make from scratch| Vegan recipe | I Will Not Eat Oysters
All, Hummus, Meat-less, Mezes, Snacks & Sides, Vegetables

Sweet Potato & Garlic Confit Hummus

0 Like
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Dear @valrhonausa , You make me want to open my cookie shop back up with these Strawberry 🍓 Inspiration couvertures. 😍 Strawberries & Cream Cookie RECIPE LINK IN PROFILE! Make them for this weekend or save this post for later! Creamy, soft, with smooth chocolate that really brightens this cookie up. It's incredible. Perfect with vanilla bean ice cream or just on its own, these cookies really are something special. #cookies #baking #bake #bakefeed #chocolate #strawberries #summer #weekendbaking #weekend #cookie
Lemon Oregano Chicken & Potatoes with quick Tzaziki! This one is made in the Instant Pot/Pressure Cooker but you can totally do it on the stove top. RECIPE LINK IN PROFILE! This is a family favorite in our house. If you’re doing this on the stove top, follow directions the same except bring to a boil and then immediately turn the heat down to low, cover the pot and simmer for 25-30 minutes until chicken is tender. Ingredients: boneless skinless chicken thighs lemon juice chicken stock oregano baby potatoes olive oil S&P Full Recipe in Profile! #instantpotrecipes #recipes #chickenrecipes #instantpot #yogurt #easyweeknightmeals #easydinner #quick #weeknight #greek #pressurecooker #chicken #chickendinner
Get your veg game on while grilling this weekend! Here is a simple way to elevate a simple grilled asparagus that will go beautifully next to your burger, steak, fish, or chicken! After lightly grilling your asparagus over medium-high direct heat, season with lemon zest, Urfa Pepper flakes, salt and olive oil. *chef kiss* Happy Father’s Day! #foodstagram #instafood #instarecipes #instafoodie #food #asparagus #recipe #veggies #healthyfoods #healthylife #easyrecipes #grilling #grill #vegetables #fathersday
Grated Tomato Pomodoro! Grating tomatoes is a quick way to make a tomato sauce without all the work of peeling the tomatoes. Here, I use grated tomatoes to make a pasta sauce in under five minutes. Yup. It literally takes longer for the pasta to cook than to make this sauce. As opposed to using the conventional Italian seasoning mix with oregano and thyme, I’m using paprika to build a punchy flavor and add a beautiful color to the oil and garlic before warming the grated tomatoes and wilting the basil. This recipe is foolproof and can be easily doubled and tripled for a larger crowd. There aren’t a lot of ingredients in this recipe, so I always recommend making it when tomatoes are in season. This recipe is from my cookbook Food You Love But Different! 1⁄2 lb spaghetti 5 Roma tomatoes, halved through stem 3 tbsp olive oil 1 1⁄2 tbsp unsalted butter 2 cloves garlic, sliced finely 2 tsp sweet paprika 6 basil leaves Kosher salt Freshly ground black pepper Chopped parsley, for garnish Cook the spaghetti in heavily salted boiling water according to the package instructions for al dente. Meanwhile, make the sauce. Using the large holes of a box grater set inside a bowl, grate the cut side of the tomatoes until you’re left with the skin. In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the paprika and cook, stirring, for another 30 seconds. Add the grated tomatoes and cook, stirring, until the sauce heats through and just begins to bubble. Add the spaghetti straight from the pot to the sauce and stir to coat. Add the basil leaves and season with salt and pepper to taste. Serve garnished with the parsley. #pasta #spaghetti #tomatoes #tomatoseason #recipes #recipeoftheday #quickrecipes #simpledinner #meatless #vegetarian #veganrecipes #vegan #easydinner #weeknightdinner #weeknightmeals #eatvoraciously #huffposttaste #whatsfordinner #whatscooking
Creamy 4-Ingredient Peas & Shells. For those times you want it fresh and quick! Save this post!Recipe: 1 lb (454g) medium shells 1 package (5.2oz or 150g) Garlic & Fine Herb Boursin 1 1/2 cups fresh peas (frozen are fine too) 1 tbsp fresh lemon juice 1/2 tsp salt 1/4 tsp fresh black pepper zest of 1 lemon Bring a large pot of salted water to a boil over high heat. Add the shells and cook until just al-dente. They will to continue to cook in the sauce. Reserve 1 cup of pasta cooking water. Drain the shells. In a large sauté pan over medium-high heat, add the 1 cup of pasta cooking water and the Boursin. Break up the cheese as it melts. Simmer the sauce for about one minute. Add the peas and the shells to the pan and stir. Cook for about a minute until the sauce has thickened around the shells and the peas are cooked through. Stir in the lemon juice, salt and pepper and taste for seasoning. Plate the shells and garnish with the lemon zest and fresh black pepper. #pasta #easydinner #quickrecipes #fastrecipes #weeknightdinner #recipes #recipeoftheday #peas #boursin #cheese #whatscooking #eatvoraciously #thekitchn #foodporn #food52
Cavatappi e Salami alla Vodka Bookmark this post for later! Printable recipe in profile link. 1 tbsp olive oil 1 large onion, grated on large holes of a box grater 3 cloves garlic, grated on a microplane 8 slices Hard Salami, sliced into 1/4” strips 8 slices pepperoni, sliced into 1/4” strips 6 oz (about 3/4 cup) tomato paste 3 tbsp vodka 1 1/4 cup heavy cream 3/4 – 1 1/2 cup pasta cooking water 2/3 cup finely grated parmesan, plus more for serving Kosher salt 1 lb box Cavatappi, Rigatoni, or Penne Bring a large pot of heavily salted water to a boil. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent and most of the moisture has evaporated, about 4 minutes. As you’re making the sauce, throw the pasta into the boiling water. You’re going to need the liquid to finish this sauce. Cook the pasta al-dente, about 2 minutes shy of the package directions. It will finish cooking in the sauce. Save at least 1 1/2 cups of the pasta cooking water and drain. Back to the sauce: Add the sliced salami and pepperoni. Cook, stirring occasionally, until the oils are fragrant and they meats have “wilted”, about 2 minutes. Stir in the tomato paste and cook until it has begun to caramelize, 2-3 minutes. Deglaze with the vodka, making sure to scrape the bottom of the pot as it bubbles away and reduces leaving almost no liquid, about 2 minutes. Stir in the heavy cream, about 3/4 cup of the pasta cooking water, the grated parmesan, and a small pinch or two of salt. Stir and continue cooking until it’s thick. Add the pasta and stir. If the sauce is too thick, add a bit more pasta water. Divide among serving dishes and top with more grated parmesan. Alla Vodka! *kisses fingers like a chef* #pasta #allavodka #weeknightdinner #pastadinner #easyrecipes #eatvoraciously #huffposttaste #noodleworship #food52
Hawaij Fish Sandwich with Tahini Slaw. Brioche bun with hawaij spiced mahi-mahi, piled high with tahini slaw & S&V chips. Recipe reminder just in time for #memorialdayweekend ! Recipe link in profile #recipe #fishrecipes #sandwich #grillrecipes #grilledfish #hawaij #tahini #slaw #summer #summerrecipes
Cream cheese + Jam > Butter + Jam Convince me otherwise. Go:
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All rights reserved to Danielle Oron of I Will Not Eat Oysters. Contact for reprinting of recipes.