This oatmeal with blueberries and bananas is a warm, comforting and guilt-free breakfast. The fruit thickens the oatmeal and the natural sugars caramelize, and the best part about it is that it's ready to eat in no time!
Megan Mitchell makes not one but two people-pleasing pizzas. (Say that three times fast!) She assembles a Pesto, Pea and Burrata Pizza and then goes more traditional with a Margherita with Prosciutto Pizza.
Breakfast sausage links rolled up in bread and cooked French toast-style are a sweet and savory, kicked-up brunch option. The maple syrup on the side is just an added bonus.
Smoky grilled poblano chiles and grassy, fresh cilantro are the stars of this spicy green soup. Chef Christy Vega will show us how easily it comes together and how to finish each bowl with roasted pepitas and flame-kissed Cotija cheese.
Tangy yogurt and warm spices add Middle Eastern flair to chicken burgers. Brushing the patties with pomegranate molasses while cooking takes them over the top.