INGREDIENTS
8
Basil, fresh leaves
1
Butternut squash, small
3
Carrots
1/2 tsp
Oregano, dried
3
Parsnips
1
Red onion, medium
2 tbsp
Sun-dried tomatoes
1
Yellow squash, medium
1
Zucchini, medium
1
Egg, large
1/2 cup
All-purpose flour
1 tbsp
Baking powder
1/2 tsp
Baking soda
1 cup
Cornmeal, yellow
1 tsp
Kosher salt
1
Kosher salt and freshly ground black pepper
3/8 cup
Shortening
1/4 cup
Olive oil, extra-virgin
1 tbsp
Red wine vinegar
1
batch Italian cornbread
1 cup
Buttermilk
1/2 cup
Milk
8 oz
Mozzarella balls, small
1/2 cup
Parmesan, grated