Cornbread Panzanella - Kidney Kitchen

Name: Cornbread Panzanella - Kidney Kitchen
Ingredients: 1 tablespoon honey; 2 tablespoons champagne vinegar; ⅓ cup olive oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; ¼ teaspoon black pepper, freshly ground; 6 cups cornbread, cubed (store bought or homemade – nutrient analysis calculated with homemade cornbread); 1 ear (103 grams) corn, husked; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 medium (119 grams) red pepper, chopped into matchsticks (4 ounces); 1 medium (196 grams) zucchini, diced into ¼ inch pieces; 6 small (102 grams) cherry tomatoes, quartered (2 ounces); 1 small (28 grams) jalapeño, minced (1 ounce); 1 medium (110 grams) red onion, chopped (5 ounces); ¼ cup parsley, minced; 1 chipotle chile in adobo sauce, rinsed and chopped (used La Morena® for nutrient analysis)

kitchen.kidneyfund.org

Cornbread Panzanella This delightful blend of cornbread, colorful roasted vegetables and zesty dressing make for an unexpected and flavorful twist on a classic

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.

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Ingredients

1 tablespoon honey
2 tablespoons champagne vinegar
⅓ cup olive oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
¼ teaspoon black pepper, freshly ground
6 cups cornbread, cubed (store bought or homemade – nutrient analysis calculated with homemade cornbread)
1 ear (103 grams) corn, husked
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1 medium (119 grams) red pepper, chopped into matchsticks (4 ounces)
1 medium (196 grams) zucchini, diced into ¼ inch pieces
6 small (102 grams) cherry tomatoes, quartered (2 ounces)
1 small (28 grams) jalapeño, minced (1 ounce)
1 medium (110 grams) red onion, chopped (5 ounces)
¼ cup parsley, minced
1 chipotle chile in adobo sauce, rinsed and chopped (used La Morena® for nutrient analysis)