Urban Design Week

[urbandesignweek]

In this Keto-friendly recipe, spinach and ricotta cheese are mixed together to make a tasty filling for tender chicken breasts. The chicken is then covered in almond flour and baked until golden brown. It's a tasty and filling low-carb meal that comes with marinara sauce and melted mozzarella cheese on top.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup ricotta cheese. 1 cup spinach, chopped. 1/2 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 cup almond flour. 1 egg, beaten. Salt and pepper to taste. 1 cup sugar-free marinara sauce.

Instructions: Preheat oven to 375F 190C. In a bowl, mix together ricotta cheese, spinach, Parmesan cheese, mozzarella cheese, minced garlic, dried oregano, and dried basil. Season with salt and pepper. Butterfly each chicken breast and pound them to an even thickness. Spread a generous amount of the ricotta mixture onto each chicken breast, then roll them up tightly. In one shallow bowl, place almond flour. In another shallow bowl, place beaten egg. Dip each stuffed chicken breast into the egg, then coat with almond flour. Place the coated chicken breasts seam-side down in a baking dish. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and golden brown. Remove from oven and top each chicken breast with marinara sauce and additional mozzarella cheese. Return to the oven and bake for an additional 5-10 minutes, or until cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

gorge artist

[urbandesignweek]

Enjoy the tastes of a traditional lobster roll with a new twist. In a toasted bun, this Lobster Roll Burger has juicy lobster meat, creamy mayo, fresh herbs, and crunchy vegetables. It's like a burger version of Boston!

Ingredients: 1 lb fresh lobster meat, cooked and chopped. 4 burger buns. 1/4 cup mayonnaise. 2 tablespoons fresh lemon juice. 2 celery stalks, finely chopped. 2 tablespoons fresh parsley, chopped. Salt and pepper to taste. 2 tablespoons butter. Lettuce leaves. Sliced tomatoes. Sliced red onion. Pickles.

Instructions: In a bowl, mix the chopped lobster meat with mayonnaise, lemon juice, chopped celery, and fresh parsley. Season with salt and pepper to taste. Split the burger buns and lightly toast them in a skillet with butter until golden brown. Place a lettuce leaf on the bottom half of each bun. Top with a generous portion of the lobster mixture. Add sliced tomatoes, red onion, and pickles on top of the lobster mixture. Place the other half of the bun on top to complete the burger. Serve immediately, and enjoy your Lobster Roll Burger!

Prep Time: 15 minutes

Cook Time: 5 minutes

Black Maths

[urbandesignweek]

Enjoy the ease of a classic Margherita pizza made with fresh ingredients and a flavor boost from the olive oil and basil.

Ingredients: 1 pizza dough. 1/2 cup tomato sauce. 1 1/2 cups fresh mozzarella cheese, sliced. 1/4 cup fresh basil leaves. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat your oven to 475F 245C and place a pizza stone inside if you have one. Roll out the pizza dough into a circle on a floured surface. Transfer the dough to a pizza peel or baking sheet lined with parchment paper. Spread the tomato sauce evenly over the pizza dough, leaving a small border for the crust. Add the mozzarella cheese slices on top of the sauce. Sprinkle the salt and black pepper over the pizza. Transfer the pizza to the preheated oven or onto the pizza stone if you have one. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven, drizzle with olive oil, and scatter fresh basil leaves on top. Slice and serve hot. Enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

Gourmet Passions

[urbandesignweek]

These vegan and gluten-free double chocolate zucchini muffins are moist, chocolatey, and packed with hidden veggies. They make for a delicious snack or breakfast treat that everyone will love!

Ingredients: 1 cup shredded zucchini. 1/2 cup unsweetened applesauce. 1/4 cup maple syrup. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1 cup gluten-free all-purpose flour. 1/4 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine shredded zucchini, applesauce, maple syrup, almond milk, and vanilla extract. In a separate bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in vegan chocolate chips. Fill each muffin cup about 3/4 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Leafa

[urbandesignweek]

These Mediterranean Broccoli Cakes are a delicious and nutritious way to enjoy broccoli. Packed with flavor from kalamata olives, sun-dried tomatoes, and fresh herbs, these cakes are perfect for a Paleo, AIP, Whole30, or 21DSD meal.

Ingredients: 2 cups of steamed broccoli, finely chopped. 1/2 cup of cooked and mashed sweet potato. 1/4 cup of finely chopped red onion. 2 cloves of garlic, minced. 1/4 cup of chopped fresh parsley. 1/4 cup of chopped kalamata olives. 1/4 cup of minced sun-dried tomatoes no sulfites. 1 teaspoon of dried oregano. 1/2 teaspoon of sea salt. 1/4 teaspoon of black pepper omit for AIP. 2 tablespoons of coconut flour. 2 tablespoons of olive oil for cooking.

Instructions: Finely chop the broccoli, add the mashed sweet potato, red onion, minced garlic, chopped parsley, kalamata olives, and sun-dried tomatoes to a large mixing bowl. Add the sea salt, black pepper, and dried oregano if not using AIP. Everything should be thoroughly combined. Once the mixture starts to come together and hold together, sprinkle in the coconut flour and mix some more. Shape the mixture into tiny cakes or patties that have a diameter of two to three inches. In a skillet over medium heat, warm the olive oil. When the skillet is hot, carefully add the broccoli cakes and cook for 34 minutes on each side, or until they are crispy and golden brown. After taking the broccoli cakes out of the skillet, place them on a plate covered with paper towels to drain any extra oil. Warm Mediterranean Broccoli Cakes can be served as an accompaniment or with your preferred dipping sauce. Enjoy your Mediterranean Broccoli Cakes that are suitable for Whole30, Paleo, AIP, and 21DSD diets!

Prep Time: 15 minutes

Cook Time: 10 minutes

Boutique Creapat

[urbandesignweek]

This Fettuccine With Lemon recipe is a delightful blend of tangy lemon flavors, garlic, and Parmesan cheese, creating a light and refreshing pasta dish perfect for any occasion.

Ingredients: 300g fettuccine pasta. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 lemon zest and juice. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Add lemon zest and juice to the skillet, stirring to combine. Toss in the cooked fettuccine, grated Parmesan cheese, and reserved pasta water. Stir until the pasta is well coated and the sauce thickens slightly, about 2-3 minutes. Season with salt and pepper to taste. Garnish with fresh parsley before serving. Enjoy your refreshing Fettuccine With Lemon!

Prep Time: 10 minutes

Cook Time: 15 minutes

Rabiul Awwal

[urbandesignweek]

These chicken rosemary skewers have just the right amount of soft chicken, fragrant rosemary, and tangy lemon. They're a tasty appetizer or main dish that can be served at any time.

Ingredients: 1 lb boneless chicken breasts, cut into 1-inch cubes. 2 tablespoons olive oil. 2 tablespoons fresh rosemary leaves, chopped. 2 cloves garlic, minced. 1 lemon, juiced and zested. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: Olive oil, minced garlic, chopped rosemary, lemon juice, lemon zest, salt, and pepper should all be mixed together in a bowl. To make the marinade, mix it well. Make sure the chicken cubes are covered evenly in the marinade before adding them. Put it in the fridge with the lid on for at least 30 minutes to marinate. Warm up the grill over medium-high heat. Put the chicken cubes that have been marinated on the wet wooden skewers, making sure there is some space between each one. While the chicken is cooking, flip the skewers over a few times during the 10 to 12 minutes it takes to cook all the way through and get a nice char. Hot chicken rosemary skewers should be served with a salad or your favorite dipping sauce. Have fun with your tasty chicken and rosemary skewers!

Prep Time: 40 minutes

Cook Time: 12 minutes

k is for kechell

[urbandesignweek]

This Caribbean-inspired vegan feast combines the bold flavors of jerk seasoning with the sweetness of pineapple and coconut milk, creating a vibrant and satisfying dish that celebrates the richness of Caribbean cuisine. It's perfect for a hearty and flavorful meal.

Ingredients: 1 cup jackfruit, shredded. 1 cup black beans, cooked. 1 cup sweet potato, diced. 1 cup bell peppers, diced. 1 cup pineapple chunks. 1/2 cup red onion, chopped. 1/4 cup coconut milk. 2 tablespoons jerk seasoning. 2 tablespoons olive oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Preheat oven to 400F 200C. In a bowl, mix together jackfruit, black beans, sweet potato, bell peppers, pineapple, and red onion. Drizzle olive oil and jerk seasoning over the mixture, tossing until evenly coated. Spread the mixture onto a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until vegetables are tender, stirring halfway through. Once roasted, remove from oven and drizzle coconut milk over the mixture. Season with salt and pepper to taste, then garnish with fresh cilantro. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

mecaliha

[urbandesignweek]

This is a hearty and tasty recipe for Olive Garden's famous Minestrone Soup. With all the beans, vegetables, and pasta, it's a hearty and satisfying dish that's great for any occasion.

Ingredients: 2 tbsp olive oil. 1 cup diced onion. 1/2 cup diced celery. 1/2 cup diced carrot. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz cannellini beans, drained and rinsed. 4 cups vegetable broth. 1 cup water. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp dried thyme. 1 cup small pasta such as ditalini. 2 cups chopped fresh spinach. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the chopped carrot, onion, and celery. Cook the vegetables in oil until they are soft. Add the minced garlic and cook for one more minute. Add the oregano, basil, thyme, kidney beans, cannellini beans, vegetable broth, and water, and mix them in. Once the soup starts to boil, lower the heat and let it cook for 15 minutes. After you add the pasta, keep cooking it on low heat until it's al dente. Cook until the spinach wilts after adding the chopped spinach. Add pepper and salt to taste. Grate some Parmesan cheese on top and serve hot. Have fun with your tasty Olive Garden minestrone soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

blog jornal de itaipava

[urbandesignweek]

This Beef Nacho Casserole is the perfect comfort food for any occasion. It's loaded with savory beef, black beans, corn, and cheesy goodness. Top it with your favorite toppings and dig in!

Ingredients: 1 pound ground beef. 1 small onion, chopped. 1 can 15 ounces black beans, drained and rinsed. 1 can 15 ounces corn, drained. 1 can 10 ounces diced tomatoes with green chilies, undrained. 1 packet taco seasoning mix. 2 cups shredded cheddar cheese. 1 bag 10 ounces tortilla chips. 1/2 cup sour cream. 1/2 cup sliced black olives optional. 1/2 cup chopped fresh cilantro optional. Salsa and guacamole for serving optional.

Instructions: Set the oven temperature to 175C 350F. Cook the chopped onion and ground beef in a big skillet over medium-high heat until the onion is soft and the beef is browned. Remove any extra fat. Add the corn, diced tomatoes with green chilies, black beans, and taco seasoning mix and stir. Cook for a few minutes, or until thoroughly heated. Arrange half of the tortilla chips, half of the beef mixture, and half of the shredded cheddar cheese in a 9 x 13-inch baking dish. With the remaining ingredients, repeat the layering process. Bake for about 20 minutes, or until the cheese is bubbling and melted, in a preheated oven. Before serving, take it out of the oven and allow it to cool slightly. Add sour cream, chopped fresh cilantro, sliced black olives, and any other toppings you like, like salsa or guacamole. Enjoy your cheesy and flavorful Beef Nacho Casserole while it's still hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Russ' Portfolio

[urbandesignweek]

Delicious homemade pumpkin ravioli filled with a creamy mixture of pumpkin, ricotta, and Parmesan cheese, served with toasted walnuts and crispy sage leaves.

Ingredients: 1 cup pumpkin puree. 1/2 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 1/4 teaspoon ground nutmeg. Salt and pepper to taste. 1 package store-bought wonton wrappers. 1/4 cup chopped walnuts. 3 tablespoons unsalted butter. 8-10 fresh sage leaves. Grated Parmesan cheese, for serving.

Instructions: Put pumpkin puree, ricotta cheese, grated Parmesan cheese, nutmeg, salt, and pepper in a bowl and mix them all together until they are well mixed. On a wonton wrapper, put a small amount of the pumpkin mixture. Wet the edges with water, then put another wrapper on top of it. To seal the edges and get rid of any air pockets, press down. Do it again with the rest of the wonton wrappers and pumpkin mixture. As the water boils, add salt to a large pot. For about 34 minutes, or until they float to the top, cook the ravioli one at a time. Fork-out the food and set it aside. Set the pan on medium heat and melt the butter. It will take about one to two minutes of cooking after adding the sage leaves until they are crispy. Take the sage leaves off and put them somewhere else. Put the chopped walnuts in the pan and toast them for two to three minutes, until they smell good and get a little brown. Put the pumpkin ravioli on a plate and sprinkle it with grated Parmesan cheese, toasted walnuts, and crispy sage leaves. Have fun!

Prep Time: 30 minutes

Cook Time: 15 minutes

Falam Post

[urbandesignweek]

This easy dip tastes great with your favorite chips or crackers and has the rich, creamy flavor of Mexican crema. It's a quick and easy snack or appetizer that can be used for any event.

Ingredients: 1 jar Mexican crema. Tortilla chips or crackers for dipping.

Instructions: Get the Mexican crema out of the jar. You can pour the crema into a bowl for serving or right on top of the jar to make it look nicer. Set up crackers or tortilla chips around the bowl or jar so that people can dip them. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

i could be the one

[urbandesignweek]

A tasty and low-carb take on the usual cheeseburger. There aren't many carbs in this cheeseburger pie, but it's still full of tasty meat and cheese. This dish is simple to make and tastes great.

Ingredients: 1 lb ground beef. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/2 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/2 cup almond flour. 2 eggs. 1/2 cup heavy cream. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp garlic powder. 1/4 tsp onion powder. 1/4 tsp paprika.

Instructions: Turn on your oven and heat it up to 375F 190C. Cook the ground beef in a pan over medium heat until it turns brown. If you need to, drain the extra fat. Chop up some onions and bell peppers and add them to the pan. Cook them until they're soft. Paprika, garlic powder, onion powder, salt, and black pepper should all be mixed in now. After a few more minutes, make sure that everything is well mixed. Combine almond flour, eggs, and heavy cream in a different bowl and mix them together using a whisk. Mix the ground beef and spread it out evenly in a pie dish that has been greased. Add some crumbled cheddar cheese on top of the beef. Make sure the almond flour mixture is spread out evenly over the cheese and beef. After the oven is hot, bake the pie for 25 to 30 minutes, or until the top is golden brown and the center is set. Take it out of the oven and let it cool down for a few minutes before cutting it. Enjoy your Low Carb Cheeseburger Pie while it's still hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

association camber

[urbandesignweek]

Indulge in the flavors of your favorite Girl Scouts cookies with these decadent Samoa Brownies! A rich brownie base topped with shredded coconut, gooey caramel, and chocolate chips.

Ingredients: 1 box brownie mix. 1 cup shredded coconut. 1/2 cup caramel sauce. 1/4 cup semisweet chocolate chips.

Instructions: Preheat oven to 350F 175C. Prepare brownie mix according to package instructions. Spread shredded coconut evenly over the brownie batter. Drizzle caramel sauce over the coconut layer. Sprinkle semisweet chocolate chips on top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Migrants Sete

[urbandesignweek]

Indulge in the flavors of fall with this delicious Pumpkin Pie Milkshake. It's a creamy and spiced treat that's perfect for satisfying your pumpkin cravings.

Ingredients: 1 cup canned pumpkin puree. 2 cups vanilla ice cream. 1 cup milk. 1/2 teaspoon pumpkin pie spice. 2 tablespoons maple syrup.

Instructions: In a blender, combine the canned pumpkin puree, vanilla ice cream, milk, pumpkin pie spice, and maple syrup. Blend until smooth and creamy. Pour the milkshake into glasses and garnish with whipped cream and a sprinkle of additional pumpkin pie spice if desired. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Folding Tables

[urbandesignweek]

Another fun and tasty way to eat crab cakes is in cupcake form. These savory cupcakes are great for parties, as an appetizer, or as a unique way to serve seafood for dinner. They are full of tasty ingredients and lump crab meat.

Ingredients: 1 pound lump crab meat. 1/2 cup mayonnaise. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup diced red bell pepper. 2 tablespoons chopped fresh parsley. 1 tablespoon Dijon mustard. 1 egg, beaten. 1 teaspoon Old Bay seasoning. 1/2 teaspoon Worcestershire sauce. Salt and pepper to taste. 12 cupcake liners.

Instructions: Preheat your oven to 350F 175C. In a large bowl, combine mayonnaise, breadcrumbs, Parmesan cheese, red bell pepper, parsley, Dijon mustard, beaten egg, Old Bay seasoning, Worcestershire sauce, salt, and pepper. Gently fold in the lump crab meat, being careful not to break up the crab meat too much. Place cupcake liners in a muffin tin. Spoon the crab cake mixture evenly into the cupcake liners. Bake in the preheated oven for 20-25 minutes, or until the crab cakes are golden brown and set. Remove from the oven and let them cool for a few minutes before serving. Serve your delicious crab cake cupcakes with your favorite dipping sauce or tartar sauce. Enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Colegio Mundo Optimize

[urbandesignweek]

This kale wrap with spicy sauce is full of flavor and good for you. This dish is healthy and filling because it has quinoa, kale, and lots of different colored vegetables. The spicy tahini sauce gives it a kick that goes well with the earthy tastes of the other ingredients. Ingredients: 1 cup chopped kale. 1/2 cup cooked quinoa. 1/4 cup diced red bell pepper. 1/4 cup diced cucumber. 1/4 cup shredded carrot. 1 tablespoon sriracha sauce. 1 tablespoon tahini. 1 teaspoon soy sauce. 1/2 teaspoon garlic powder. 1/2 teaspoon ground cumin. Salt and pepper to taste. 4 large whole wheat tortillas. Instructions: In a mixing bowl, combine chopped kale, cooked quinoa, diced red bell pepper, cucumber, and shredded carrot. In a small bowl, whisk together sriracha sauce, tahini, soy sauce, garlic powder, cumin, salt, and pepper. Pour the sauce over the kale mixture and toss until well coated. Warm the whole wheat tortillas in a dry skillet or microwave. Divide the kale mixture evenly among the tortillas, spreading it out in the center. Fold in the sides of the tortillas and then roll them up tightly to form wraps. Cut each wrap in half diagonally before serving. Prep Time: 15 minutes Cook Time: 0 minutes

Hammerkrig Prod