1. Cook pizza crust or flatbread according to package instructions.
2. While the crust is cooking, cut the figs into quarters and peel and slice the pear into thin strips.
3. Heat agave and butter in a skillet or saucepan and add the fruit. Let it simmer on low heat for about 3 minutes. The fruit will break down and look sticky. Set aside.
4. Add your ricotta to a bowl and add a dash of salt and pepper. Use a hand mixer or whisk to whip it for
about a minute.
5. Spread the ricotta onto your pizza crust and add the fruit. Alternate between the fig and the pear to ensure that you get a good mix of both when you bite into your pizza.
1 ready-made pizza crust or flatbread
3 T agave syrup
3 T plant-based butter
1 1/2 c plant-based ricotta
1/4 c chopped basil
Salt and pepper- a dash of each
1. Cook sausage well and drain on paper towels.
2. Melt butter in 9 x 13 inch dish.
3. Cut bread into pieces and sprinkle over melted butter.
4. Sprinkle cheese over sausage.
5. Beat eggs, salt, dry mustard, and cream with a mixer. Pour over mixture. Best if covered and refrigerated several hours or overnight.
6. Bake uncovered at 350 degrees for about 40-45 minutes.
1 lb of pork sausage
6 slices of white bread with crust removed
4 T of butter or margarine
1 ½ c shredded colby cheese
1 t of salt
2 c half-and-a-half cream
1. Preheat the oven to 350°F.
2. In a large dry skillet, brown the sausage over medium heat, breaking it up into a crumble as you go. Do not drain.
3. Add the onion and sauté until translucent, about 5 minutes. (You can prepare the recipe up to this point the night before if you want to save time in the morning.)
4. Separate the dough into 8 biscuits; cut each into quarters. Arrange the pieces in a greased 9 x 13-inch baking dish. Bake for 8 minutes. (The biscuits won’t be fully cooked at this point.) Remove from the oven and sprinkle the sausage-and-onion mixture over the top.
5. In a medium bowl, combine the eggs, milk, and salt and pepper, then pour the mixtureover the entire dish. Bake for 15 minutes.
6. Remove the dish from the oven, sprinkle the cheese on top, then cook an additional 5 minutes. Let cool for 5 minutes before serving.
1 lb breakfast sausage patties or links
1/2 white onion, chopped
1 16.3 oz can Pillsbury Grands! Southern Homestyle Buttermilk Biscuits
6 eggs, well beaten
1/4 to 1/2 c whole milk
Salt and ground black pepper to taste
8 oz shredded cheese blend of your choice
La Dunn @blackgirlseat
©Justin Chung for Starbucks.
LIFE FROM SCRATCH
Mother, wife, and blogger LA Dunn
shares a vegan appetizer recipe
that'll be a fast favorite.
Singer-songwriter and new dad Lance Bass' go-to Christmas Day recipe — his mother's breakfast casserole.
Actress and TV host Vanessa Lachey shares a recipe from her new book, Life From Scratch.