Have you ever had pizza for breakfast? We’re not talking about a leftover slice from the fridge, but a fresh pie topped with all of your breakfast favorites? This recipe from Chef Neil Doherty, Senior Director of Culinary Development in Sysco Houston, perfectly melds Middle Eastern and Italian flavors and tops it off with golden sunny-side-up eggs.
Salt and freshly ground black pepper
Although summer’s still a few months away, we’re already singing the ‘tune’ of this Summer Lovin’ Bowl from Madeleine Shaw. It’s packed with beets, mango and cucumber — even a little hummus!
Just 10 simple ingredients and 20 minutes in the oven — now that’s a thing of beauty!
These delightfully refreshing salad is packed with whole grains and pairs beautifully with a bright grapefruit vinaigrette.
Three meatless pasta classics together on one plate from Andiamo’s in ATX! Ravioli ai Funghi, Spaghetti Aglio e Olio & Orecchiette…