Heat 11/2 cups chicken broth; add 1 tsp each of caraway seeds and thyme. Let stand. Sauté 1 medium onion, chopped and 1/2 cup of chopped radish in 2 Tbsp pure olive oil. In a large mixing bowl, crumble 1 pan of wheat-free cornbread. Pour broth, onion mixture, and optional ingredients over cornbread. Fluff with two spoons until mixed and moistened evenly. Spread in a 9 x 13″ baking dish. Bake covered for 35 mintues at 350°F.
Ingredient: pure olive oil
Spinach Salad With Beets and Feta
Toss 2 cups of baby spinach with 1 1/2 Tbsp pure olive oil and 1 1/2 Tbsp honey vinaigrette dressing. Place in serving bowl and top with 1 quartered and sliced beet, 1/4 cup butter-toasted pecans, and 1/4 cup crumbled feta cheese.