Origin

Roasting vegetables is a technique that dates back centuries, with roots in Mediterranean and Middle Eastern cuisines. Asparagus, native to Europe and Asia, has long been prized for its delicate flavor and nutritional benefits. This recipe modernizes the classic method by using high heat to caramelize the asparagus, enhancing its natural sweetness.

What I Love About This Recipe

This dish is all about simplicity and letting the star ingredient shine. Roasting brings out the natural sugars in asparagus, creating a caramelized exterior while keeping the inside tender. The addition of olive oil, garlic, and Parmesan elevates the dish without overpowering the vegetable’s inherent flavor. It’s quick, healthy, and utterly satisfying.

Also Read : Cottage Cheese Tomato Soup

Oven-Roasted Asparagus

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

123

kcal

Ingredients

• 1 lb fresh asparagus, trimmed

• 2 tbsp olive oil

• 2 cloves garlic, minced (optional)

• Salt and black pepper to taste

• ¼ cup grated Parmesan cheese (optional)

• Lemon wedges, for serving

Directions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
• Wash and dry the asparagus spears. Trim the woody ends by snapping them off or cutting about 1-2 inches from the bottom.
• In a large bowl, toss the asparagus with olive oil, minced garlic (if using), salt, and black pepper until evenly coated.
• Spread the asparagus in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 12-15 minutes, depending on the thickness of the spears, until tender and slightly caramelized at the edges.
• Remove from the oven and sprinkle with grated Parmesan cheese, if desired. Serve hot with lemon wedges on the side for squeezing over the asparagus.

Notes

• For extra flavor, add a sprinkle of red pepper flakes or a drizzle of balsamic glaze before serving.
• Substitute shaved Parmesan or Pecorino Romano for a different cheesy twist.
• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or enjoy cold in salads.

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Origin Spinach and Strawberry Salad

The combination of sweet and savory in salads has been a staple in Mediterranean and Middle Eastern cuisines for centuries. Spinach and strawberry salads gained popularity in the U.S. during the late 20th century as part of the growing trend toward healthier eating.. This recipe brings together timeless flavors with a modern twist.

What I Love About This Recipe

This salad is a celebration of contrasts: the juicy sweetness of strawberries pairs beautifully with the peppery bite of fresh spinach. The creamy feta adds a salty tang, while the balsamic dressing ties everything together with its bright acidity. It’s simple, elegant, and endlessly customizable.

Also Read : Orange-Maple Roasted Carrots and Fennel

Spinach and Strawberry Salad

Recipe by RecipeWikkiCourse: Random

Servings

8

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

235

kcal

Ingredients

• 6 cups fresh baby spinach leaves, washed and dried

• 1 cup fresh strawberries, hulled and sliced

• ½ cup crumbled feta cheese

• ¼ cup sliced almonds, toasted

• 2 tbsp balsamic vinegar

• 1 tbsp extra-virgin olive oil

• 1 tsp honey (optional)

• Salt and black pepper to taste

Directions

• In a large bowl, combine the spinach leaves, sliced strawberries, and crumbled feta cheese.
• In a small skillet over medium heat, toast the sliced almonds until golden brown, about 2-3 minutes. Let cool and sprinkle over the salad.
• In a small jar or bowl, whisk together the balsamic vinegar, olive oil, and honey (if using). Season with salt and black pepper to taste.
• Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the freshest flavor.

Notes

• Substitute goat cheese for feta if you prefer a milder flavor.
• Add grilled chicken or shrimp to turn this into a heartier main course.
• Use walnuts or pecans instead of almonds for a different nutty crunch.
• Store leftover dressing in an airtight container in the fridge for up to 5 days

The post Spinach and Strawberry Salad appeared first on RecipeWikki.

Origin Cottage Cheese Tomato Soup

Tomato soup has roots in various cuisines, from Italian tomato-based broths to American creamy versions. Adding cottage cheese is a modern adaptation, enhancing the soup’s texture and protein while keeping it light and nutritious.

What I Love About This Recipe

This soup is both satisfying and wholesome, offering the comfort of traditional tomato soup with an extra boost of protein. It’s easy to make, packed with flavor, and perfect for a quick, cozy meal.

Also Read : Lazy French Onion Soup

Cottage Cheese Tomato Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

93

kcal

Ingredients

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 4 cups canned or fresh tomatoes, chopped

• 2 cups vegetable broth

• 1 tsp dried basil (or 1 tbsp fresh basil)

• ½ tsp oregano

• Salt and black pepper to taste

• ½ cup cottage cheese

• ¼ cup heavy cream (optional, for extra creaminess)

• 1 tsp honey or sugar (to balance acidity)

• Grated Parmesan and fresh basil for garnish

Directions

• Heat olive oil in a pot over medium heat. Add onions and sauté until soft.
• Stir in garlic and cook for another minute until fragrant.
• Add tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
• Blend the soup until smooth using an immersion blender or a regular blender.
• Stir in cottage cheese and blend again until creamy.
• Adjust seasoning and add honey or sugar if needed.
• If using, mix in heavy cream for extra richness.
• Serve hot, garnished with Parmesan and fresh basil.

Notes

• For a chunkier texture, blend only half of the soup and leave the rest as-is.
• 
  Swap vegetable broth for chicken broth for a richer taste.
• If you prefer a dairy-free version, use coconut cream instead of heavy cream and tofu in place of cottage cheese.
  

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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 Harissa Butternut Squash Soup

Harissa, a North African chili paste, has been a staple in Tunisian, Moroccan, and Algerian cuisine for centuries. It’s known for its deep, smoky, and slightly spicy flavor. Combining it with butternut squash—a commonly used ingredient in Middle Eastern and Mediterranean cooking—creates a fusion of flavors that’s both comforting and exciting.

What I Love About This Recipe

I love how this soup balances sweetness and heat perfectly. The velvety texture of butternut squash pairs beautifully with the smoky spice of harissa, creating a warming dish with layers of flavor. Plus, it’s easy to make and packed with nutrients!

Also Read : Holly Berry Fizz

Harissa Butternut Squash Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

231

kcal

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced

• 2 tbsp olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tsp ground cumin

• ½ tsp ground coriander

• 1-2 tbsp harissa paste (adjust based on spice preference)

• 4 cups vegetable broth

• ½ cup coconut milk or heavy cream

• Salt and black pepper, to taste

• Juice of ½ lemon

• Pumpkin seeds, yogurt, or fresh cilantro (for garnish)

Directions

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté until soft, about 4-5 minutes.
• Stir in garlic, cumin, and coriander, cooking for another minute until fragrant.
• Add the diced butternut squash and harissa paste, stirring to coat.
• Pour in the vegetable broth and bring to a simmer.
• Cover and let cook for 20-25 minutes, or until the squash is tender.
• Use an immersion blender to puree the soup until smooth (or blend in batches using a blender).
• Stir in coconut milk or heavy cream, then season with salt, black pepper, and lemon juice.
• Serve hot, garnished with pumpkin seeds, a dollop of yogurt, or fresh cilantro.

Notes

• Make it Vegan: Use coconut milk and dairy-free yogurt for garnish.
• Adjusting Spice: If you prefer a milder soup, start with 1 tablespoon of harissa and add more gradually

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