Origin Green Goddess Salad

The “Green Goddess” dressing dates back to the 1920s in California, created at the Palace Hotel in San Francisco. Originally made with tarragon, chervil, anchovy, and mayo, its vibrant green hue and fresh flavor made it an instant classic. This salad takes inspiration from that iconic dressing and builds a whole meal around it.

Why You’ll Love This Recipe

It’s bright, creamy, and bursting with fresh herbs—every bite is both refreshing and satisfying. The mix of textures (crunchy, tender, silky) keeps it interesting, and the herbed dressing makes it feel indulgent without being heavy.

Also Read : Greek Couscous Salad

Green Goddess Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

190

kcal

Ingredients

• 1/2 cup plain Greek yogurt or mayonnaise

• 1/4 cup chopped fresh parsley

• 2 tbsp chopped fresh tarragon (or 1 tsp dried)

• 2 tbsp chopped fresh chives

• 1 small garlic clove, minced

• 1 anchovy fillet or 1 tsp anchovy paste (optional, for umami)

• 1 tbsp lemon juice (fresh is best)

• Salt and pepper, to taste

• Water or olive oil, as needed for thinning

Directions

• Prep the veggies: Blanch or steam asparagus until bright green and just tender; shock in ice water and drain. Slice avocado, snap peas, and cucumber.
• Make the dressing: In a blender or food processor, combine yogurt (or mayo), parsley, tarragon, chives, garlic, anchovy (if using), and lemon juice. Blend until smooth. Season with salt and pepper, and add a little water or olive oil to reach your desired consistency.
• Assemble the salad: In a large bowl, gently toss mixed greens with half the dressing. Arrange avocado, asparagus, snap peas, and cucumber on top.
• Finish & serve: Drizzle remaining dressing over the salad, sprinkle with chives or green onions, and serve immediately.

Notes

• Make it vegan: Swap yogurt/mayo for a plant-based alternative and omit anchovy.
• Herb variations: Feel free to add fresh basil or cilantro for a different flavor twist.
• Advance prep: You can whisk up the dressing a day ahead—just store it covered in the fridge. Toss the greens and add delicate ingredients (like avocado) just before serving.
• Protein boost: Top with grilled chicken, shrimp, or chickpeas to make it a complete meal.

The post Green Goddess Salad appeared first on RecipeWikki.

Origin Coconut Lime Fish Soup

This dish is influenced by tropical cuisines, particularly Thai and Caribbean cooking, where coconut milk and citrus are commonly used in soups and curries. The combination of lime and fish enhances the natural sweetness of coconut milk while providing a refreshing and well-balanced flavor.

What I Love About This Recipe

I love how this soup is light yet deeply flavorful, with its creamy coconut base and the bright citrusy notes of lime. It’s easy to make, requiring just a few fresh ingredients, and can be customized with different types of fish or seafood. Plus, it’s naturally dairy-free and gluten-free, making it a healthy and wholesome choice.

Also Read : Microwave Chocolate Pudding Cake

Coconut Lime Fish Soup

Recipe by RecipeWikkiCourse: Soup

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

413

kcal

Ingredients

• 1 tablespoon coconut oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1-inch ginger, grated

• 1 red chili, finely chopped (optional)

• 1 can (14 oz) coconut milk

• 3 cups fish or vegetable broth

• 1 tablespoon fish sauce or soy sauce

• 1 teaspoon turmeric powder

• ½ teaspoon salt (adjust to taste)

• 2 fillets of white fish (cod, tilapia, or snapper), cut into chunks

• ½ cup cherry tomatoes, halved

• 1 lime, juiced

• ¼ cup fresh cilantro or Thai basil, chopped

• Lime wedges, for serving

Directions

• Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
• Stir in the garlic, ginger, and red chili. Cook for another minute until fragrant.
• Pour in the coconut milk and fish broth, stirring well to combine.
• Add the fish sauce, turmeric powder, and salt. Bring the mixture to a gentle simmer.
• Add the fish chunks and cherry tomatoes to the broth. Simmer for about 7-10 minutes until the fish is fully cooked and tender.
• Stir in the lime juice and fresh cilantro. Adjust seasoning if needed.
• Serve hot with extra lime wedges on the side. Enjoy on its own or with steamed rice or crusty bread.

Notes

• For a heartier version, add vegetables like bell peppers, mushrooms, or spinach.
• Swap white fish for shrimp or tofu for a different variation.

The post Coconut Lime Fish Soup appeared first on RecipeWikki.

Origin Refreshing Oatmeal Drink

Agua de Avena originates from Latin American cuisine, where it is enjoyed for its nourishing properties. Oats have been a staple for centuries due to their health benefits, and blending them into a drinkable form makes them even more convenient. Different regions prepare it with variations such as adding vanilla, honey, or even fruit for added flavor and nutrition.

What I Love About This Recipe

I love how simple yet satisfying this drink is. It provides a natural source of fiber and energy while being light and refreshing. The combination of oats, cinnamon, and a touch of sweetener creates a comforting and creamy texture. Plus, it’s super versatile—you can make it dairy-free, add fruits, or adjust the sweetness to your preference. It’s a perfect grab-and-go drink that keeps you feeling full and energized.

Also Read : Indian Fish Curry

Refreshing Oatmeal Drink

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

130

kcal

Ingredients

• 1 cup rolled oats

• 4 cups water

• 1 cinnamon stick (or ½ teaspoon ground cinnamon)

• 1 teaspoon vanilla extract (optional)

• 2 tablespoons honey, maple syrup, or sugar (adjust to taste)

• 1 cup milk (or dairy-free alternative)

• Ice cubes (for serving)

Directions

• Rinse the oats under cold water to remove excess starch.
• In a large bowl, soak the oats with 2 cups of water and the cinnamon stick for at least 1 hour (or skip soaking for a quicker version).
• Blend the soaked oats, cinnamon, and remaining 2 cups of water until smooth.
• Strain the mixture using a fine-mesh sieve or cheesecloth to remove the oat pulp.
• Stir in vanilla extract (if using), sweetener, and milk. Mix well.
• Serve over ice and enjoy chilled.
• Store in the refrigerator for up to 3 days, shaking before serving.

Notes

• Soaking the oats improves texture and makes them easier to blend.
• Adjust the sweetness to your preference or use natural sweeteners like dates.

The post Refreshing Oatmeal Drink appeared first on RecipeWikki.

Origin of This Recipe

Harissa originates from Tunisia and is widely used across North African and Middle Eastern cuisine. Traditionally, it’s made with roasted red chilies, garlic, olive oil, and aromatic spices. When blended with sweet butternut squash, it a harmonious balance of heat and natural sweetness.

What I Love About This Recipe

• Deep, smoky flavors with a subtle heat.
• Velvety smooth texture that’s perfect for dipping bread.
• Nutritious and wholesome, packed with fiber, vitamins, and antioxidants.
• Easy to make ahead and freezes well for later.

Also Read : Best Chicken Salad

Harissa Butternut Squash Soup

Recipe by RecipeWikki

Servings

6

servings

Prep time

35

minutes

Cooking time

55

minutes

Calories

231

kcal

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed

• 1 tbsp olive oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 tbsp harissa paste (adjust to taste)

• ½ tsp ground cumin

• ½ tsp smoked paprika

• 4 cups vegetable broth

• ½ cup coconut milk or heavy cream

• Salt and black pepper, to taste

• Juice of ½ lemon

• Fresh cilantro or parsley, for garnish

• Toasted pumpkin seeds or croutons, for topping (optional)

Directions

• Heat olive oil in a large pot over medium heat.
• Add onions and garlic, sauté until soft and fragrant.
• Stir in harissa paste, cumin, and smoked paprika, cooking for 1 minute.
• Add butternut squash and season with salt and pepper.
• Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until squash is tender.
• Blend the soup until smooth using an immersion blender or regular blender.
• Stir in coconut milk and adjust seasoning.
• Finish with lemon juice for brightness.
• Garnish with fresh herbs and toasted pumpkin seeds, then serve hot.

Notes

• For extra spice, add a pinch of red pepper flakes.
• For a smoky depth, roast the butternut squash before adding it to the soup.
• Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
• Pair with warm pita, naan, or crusty bread for a hearty meal.

The post Harissa Butternut Squash Soup appeared first on RecipeWikki.

Origin of Olive Oil Mashed Potatoes

Mashed potatoes date back to the 18th century, but using olive oil instead of butter and cream is a Mediterranean-inspired variation. This version is particularly popular in regions like Italy and Greece, where high-quality olive oil is a staple in cooking.

What I Love About This Recipe

I love how simple yet luxurious these mashed potatoes taste. The olive oil enhances the natural creaminess of the potatoes without making them heavy. Plus, they’re dairy-free and vegan-friendly, making them a versatile side dish for any occasion.

Also Read : Green Goddess Chicken and Cucumber Wraps

Olive Oil Mashed Potatoes

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 pounds Yukon Gold or Russet potatoes, peeled and cubed

• ¼ cup extra virgin olive oil (plus more for drizzling)

• ½ cup vegetable broth or reserved potato cooking water

• 2 cloves garlic, minced (optional, for extra flavor)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tbsp chopped fresh herbs (such as rosemary, thyme, or parsley, optional)

Directions

• Place the peeled and cubed potatoes in a large pot of cold, salted water.
• Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.
• Drain, reserving about ½ cup of the cooking water if not using vegetable broth.
• Return the drained potatoes to the pot.
• Add olive oil and mash using a potato masher or a hand mixer until smooth.
• Slowly add the vegetable broth or reserved potato water, stirring until you reach the desired consistency.
• Mix in garlic (if using), salt, and black pepper.
• Transfer the mashed potatoes to a serving dish.
• Drizzle with a little extra olive oil and sprinkle with fresh herbs for added flavor.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or olive oil.
• Extra Creaminess: For an even silkier texture, use a food processor or potato ricer.

The post Olive Oil Mashed Potatoes appeared first on RecipeWikki.

Origin of Chili-Lime Shrimp Fajitas

Fajitas originate from Tex-Mex cuisine, traditionally made with grilled meat, onions, and bell peppers served with tortillas. This shrimp version adds a citrusy, spicy kick with chili and lime, making it a fresh and vibrant variation of the classic dish.

What We Love About This Recipe

• Quick & Easy: Ready in just 20 minutes!
• Bold & Tangy Flavors: A perfect mix of smoky, spicy, and citrusy goodness.
• Customizable: Serve with your favorite toppings like guacamole, sour cream, or salsa.

Also Read : Halloween Special Eyeball Pasta Recipe

Chili-Lime Shrimp Fajitas

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

16

minutes

Cooking time

56

minutes

Calories

693

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 green bell pepper, sliced

• 1 small red onion, sliced

• 2 cloves garlic, minced

• 1 tbsp lime juice (fresh)

• 1 tsp lime zest (optional)

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp cumin

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• ¼ tsp red chili flakes (optional for extra heat)

• 8 small flour or corn tortillas

Directions

• Marinate the Shrimp: In a bowl, mix shrimp with lime juice, chili powder, paprika, cumin, salt, and pepper. Let it sit for 10 minutes.
• Sauté the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add bell peppers, onion, and garlic. Cook for 4-5 minutes until slightly tender. Remove from pan.
• Cook the Shrimp: In the same pan, add shrimp and cook for 2-3 minutes per side until pink and opaque.
• Combine & Serve: Return the veggies to the pan, toss everything together, and remove from heat.
• Assemble Fajitas: Serve in warm tortillas with toppings like avocado, cheese, salsa, or sour cream.

Notes

• Swap shrimp with chicken or tofu for variety.
• Use corn tortillas for a gluten-free option.

The post Chili-Lime Shrimp Fajitas appeared first on RecipeWikki.

Origin of Spanish Garlic Shrimp

Gambas al Ajillo is a popular Spanish dish, especially in the tapas bars of Madrid and Andalusia. It’s known for its simplicity and bold flavors, where shrimp are cooked in a garlicky olive oil sauce and served sizzling hot.

What We Love About This Recipe

• Authentic Spanish flavors with minimal ingredients
• Quick & easy – ready in just 10 minutes!
• Perfect with crusty bread to soak up the delicious garlic-infused oil

Also Read : Christmas Dinner Wellington Recipe

Spanish Garlic Shrimp (Gambas al Ajillo)

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

230

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• ¼ cup extra virgin olive oil

• 6 cloves garlic, thinly sliced

• ½ tsp red pepper flakes (adjust to taste)

• ½ tsp smoked paprika (optional for extra depth)

• ¼ tsp salt (or to taste)

• ¼ tsp black pepper

• 2 tbsp dry white wine (optional)

• 1 tbsp lemon juice (fresh)

• 2 tbsp chopped fresh parsley

• Crusty bread for serving

Directions

• Heat the Olive Oil: In a large skillet or pan, heat olive oil over medium heat.
• Sauté Garlic & Spices: Add sliced garlic and red pepper flakes. Cook for 30-60 seconds until fragrant but not browned.
• Cook the Shrimp: Add shrimp, season with salt, pepper, and paprika, and cook for 1-2 minutes per side until pink and opaque.
• Deglaze & Finish: Add white wine (if using) and cook for 1 more minute. Stir in lemon juice and parsley.
• Serve Immediately: Serve hot with crusty bread to soak up the flavorful garlic oil.

Notes

• Serve as a tapa with Spanish wine for an authentic experience.
• Use high-quality olive oil for the best flavor.

The post Spanish Garlic Shrimp (Gambas al Ajillo) appeared first on RecipeWikki.

Origin

This dish is inspired by Mediterranean and Asian cuisine, where fresh seafood and leafy greens are often paired for a nutritious and flavorful meal. The combination of shrimp and spinach creates a light yet satisfying dish that can be served on its own or with rice, pasta, or quinoa.

What We Love About This Recipe

• Quick & Easy: Ready in just 15 minutes!
• Healthy & Nutritious: Packed with lean protein, iron, and vitamins.
• One-Pan Meal: Minimal cleanup required.

Also Read : New Year’s Eve Special Stem ginger and mustard glazed ham recipes

Sautéed Shrimp with Spinach

Recipe by RecipeWikkiCourse: Recipes

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

250

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• 2 tbsp olive oil or butter

• 3 cloves garlic, minced

• ½ tsp red chili flakes (optional)

• ½ tsp paprika (optional)

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• 5 cups fresh spinach (about 5 oz)

• 1 tbsp lemon juice

• ½ tsp lemon zest (optional)

• 1 tbsp parmesan cheese (optional, for garnish)

Directions

• Heat the Pan: In a large skillet, heat olive oil or butter over medium-high heat.
• Cook the Shrimp: Add shrimp, season with salt, pepper, paprika, and chili flakes. Sauté for 2-3 minutes per side until pink and opaque. Remove and set aside.
• Sauté the Garlic & Spinach: In the same pan, add garlic and sauté for 30 seconds. Add spinach and cook for 1-2 minutes until wilted.
• Combine & Finish: Return shrimp to the pan, toss everything together, and add lemon juice. Stir well and remove from heat.
• Serve: Garnish with lemon zest and parmesan cheese (if using). Serve hot.

Notes

• Add cherry tomatoes for extra flavor and color

The post Sautéed Shrimp with Spinach appeared first on RecipeWikki.

Origin of Singapore Noodle Curry Shrimp

Singapore noodles are a popular Cantonese dish, commonly found in Hong Kong and Western Chinese restaurants. The dish features thin rice vermicelli stir-fried with curry powder, shrimp, eggs, and vegetables, creating a fragrant and mildly spicy flavor.

What We Love About This Recipe

• Quick & Easy: Ready in under 30 minutes!
• Bold & Aromatic: Infused with fragrant curry powder and stir-fried perfection.
• Versatile: Easily customizable with different proteins and veggies.

Singapore Noodle Curry Shrimp

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

300

kcal

Ingredients

• 8 oz (225g) rice vermicelli noodles

• 1 lb (450g) shrimp, peeled and deveined

• 2 tbsp vegetable oil

• 2 cloves garlic, minced

• 1-inch ginger, minced

• 1 bell pepper, thinly sliced

• 1 carrot, julienned

• ½ cup snow peas

• 2 eggs, lightly beaten

• 2 tbsp soy sauce

• 1 tbsp oyster sauce (optional)

• 1 tbsp curry powder

• ½ tsp turmeric (optional for extra color)

• ½ tsp red chili flakes (optional for heat)

• ½ cup chicken broth or water

• 2 green onions, chopped

• 1 tsp sesame oil

• Lime wedges for serving

Directions

• Prepare the Noodles: Soak rice vermicelli in warm water for 5-7 minutes until soft. Drain and set aside.
• Cook the Shrimp: Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink. Remove and set aside.
• Scramble the Eggs: In the same pan, add beaten eggs and scramble. Remove and set aside.
• Stir-Fry the Vegetables: Add the remaining oil, garlic, and ginger. Sauté for 30 seconds, then add bell pepper, carrot, and snow peas. Stir-fry for 2 minutes.
• Add Seasoning & Noodles: Stir in curry powder, turmeric, red chili flakes, soy sauce, oyster sauce, and broth. Add softened noodles and toss to coat evenly.
• Combine Everything: Return shrimp and scrambled eggs to the pan. Toss well and cook for another 2 minutes.
• Finish & Serve: Drizzle with sesame oil, garnish with green onions, and serve with lime wedges.

Notes

• Swap shrimp with chicken, tofu, or beef for variations.
• Adjust curry powder based on spice preference.

The post Singapore Noodle Curry Shrimp appeared first on RecipeWikki.

Origin of Colleen’s Slow Cooker Jambalaya

Jambalaya is a classic Louisiana dish with Creole and Cajun influences, traditionally made with a mix of meats, seafood, and vegetables cooked with rice and spices. This slow cooker version, created by Colleen, simplifies the process while keeping the authentic flavors intact.

What We Love About This Recipe

• Easy & Convenient: Made in a slow cooker, so minimal effort is required.
• Flavorful & Hearty: A mix of sausage, chicken, and shrimp for a rich taste.
• Perfect for Meal Prep: Great for leftovers and reheats well.

Colleen’s Slow Cooker Jambalaya

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 1 lb boneless chicken breast, diced

• 1 lb andouille sausage, sliced

• 1 can (28 oz) diced tomatoes with juice

• 1 cup each: chopped onion, bell pepper, celery

• 2 cups chicken broth

• 2 tsp oregano, 2 tsp basil, 1 tsp thyme

• ½ tsp cayenne pepper, 1 tsp hot sauce

• 2 bay leaves

• 1 lb shrimp, peeled and deveined

• 2 cups cooked white rice

Directions

• Add chicken, sausage, tomatoes, onion, bell pepper, celery, broth, and spices to the slow cooker. Stir well.
• Cook on Low for 7-8 hours or High for 3-4 hours.
• In the last 30 minutes, add shrimp and cook until pink.
• Remove bay leaves, stir in cooked rice, and serve hot.

Notes

• Let it sit for 10 minutes for a thicker consistency.

The post Colleen’s Slow Cooker Jambalaya appeared first on RecipeWikki.