In a hurry? Click here to JUMP TO RECIPE!

It has been a very long time since I hosted a giveaway around here. I am beyond thrilled to let you know that the wonderful folks over at Turntable Kitchen hired me to create the recipe for their February pairing box. I had so much fun with it – the dreary and cold days are never ending in the Midwest this time of year so I let my imagination drift away to blissful summer days that revolve around endless afternoons with friends at the lake. The box was loosely inspired by summer camp – with a healthy Midwest vegetarian twist, of course (just my style). So, what I am trying to say is that this month’s pairing box is going to be a real treat that you won’t want to miss! I mean, it’s going to feature 3 never-before-seen Vegetarian ‘Ventures recipes! As an avid reader, I didn’t want you to miss out on these recipes so I’m giving you a chance to win a 3 month subscription to Turntable Kitchen’s pairing box which will start with the February box that I recipe developed for! What’s in the pairing box, you ask? Well here is what you get:

• An exclusive 7″ vinyl
• Digital mixtape
• A premium ingredient
• 3 seasonal recipes
• Tasting notes

Here is a video to learn more about the pairing box (which, by the way, usually costs $75 for 3 months and I am offering a chance to win it FOR FREE below):

The Turntable Kitchen Pairings Box Experience from High Beam Media on Vimeo.

Okay, in case you aren’t sold yet, I’ve made a short list of reasons why you need this pairing box in your life:

• It’s almost Valentine’s Day and this would be the perfect gift to impress that hot hipster that you’ve been trying to snag for months now
• You are a vinyl enthusiastic and on a mission to collect every vinyl to ever be made so you must seek out these exclusive TTK 7″s immediately
• YOLO. Treat Yo ‘Self. Whatever you want to call it, you love receiving gifts and this is a specially curated one that will arrive at your doorstep every month (until I cut you off…which will be in 3 months)
• You like music and cooking. If that is the case then this is especially for you.
• You always knew the coolest bands in college but then you got a corporate job and don’t have time for hobbies like rummaging through vinyl at record stores, hanging out in sweaty bars waiting for midnight sets to start, or reading every ‘rising artist’ article posted on Pitchfork. This delivers vinyl and mix tapes from new and upcoming bands right to your doorstep. (PS I should note that this scenario is highly unlikely because why would you have time for my wordy blog posts but not time for searching iTune’s daily ‘indie spotlight’ section or whatever they call it these days?)
• You like cool stuff and this is cool and I am giving you the chance to potentially win this contest and try it out for free so why not?

(side note: Dang I’m good at this! It’s like I sell vinyl records for a living or something…)

Cool? Cool! Now enter this giveaway already!!

a Rafflecopter giveaway

Winter Panzanella Salad With Cornbread Croutons recipe below:

Oh and here is a simple winter salad that is perfect with leftover cornbread or as an excuse to whip up a batch.

Print

Winter Panzanella Salad With Cornbread Croutons + A GIVEAWAY!

A simple winter salad that is perfect with leftover cornbread or as an excuse to whip up a batch.

Course: Side

Cuisine: Vegetarian

Author: Shelly Westerhausen

Ingredients

• 1 butternut squash , peeled and diced into 1 inch cubes
• 1 onion , cute into 1 inch wedges
• 3 cups brussel sprouts , halved
• 2 Tablespoons olive oil
• Salt / Pepper
• 3-4 Thyme Sprigs
• Lemon or Orange Wedges
• Parmesan , to spring on top (omit if vegan)

For the cornbread croutons:

• 2 cups non-dairy milk
• 1/2 lemon
• 2 cups cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup coconut oil , melted
• 2 Tablespoons maple syrup
• 1 Tablespoon olive oil
• 1 garlic clove crushed

Instructions

1. For the cornbread: Preheat oven to 350 degrees and line a 9×13 baking sheet with parchment paper. Squeeze the lemon juice into the milk and set aside for at least 5 minutes. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl. Make a well in the center of the dry ingredients and pour in the coconut oil, maple syrup, and milk mixture. Slowly whisk together the wet ingredients and then start incorporating the dry ingredients as you whisk until a thick batter is formed. Spread evenly in your baking pan and bake for 35 to 40 minutes or until a toothpick comes out clean in the center. Remove from oven and let cool completely.
2. Slice the bread into 1 inch squares to make them ‘croutons’ and place on a parchment paper lined baking sheet. Combine the crushed garlic with the olive oil and brush over the croutons. Stick on the toaster setting in your toaster oven for 5 minutes (or until browned) or into your boiler for 1-2 minutes or until crispy.
3. For the veggies: Raise the oven temperature to 400 and line a baking sheet with parchment paper. Scoop out the seedy insides of the butternut squash and cut it into 1 inch cubes. Transfer the butternut squash, Brussels sprouts, and onions to the prepared baking dish and lay out in a single layer. Top with olive oil, salt, pepper, and toss until everything is completely coated. Bake for 30 minutes or until the vegetables have softened and browned. Remove from heat and let cool. Toss with the cornbread croutons, a squirt of citrus, some parmesan (if using), and serve warm.

Serves 6 as a side or starter

• 1 butternut squash, peeled and diced into 1 inch cubes
• 1 onion, cute into 1 inch wedges
• 3 cups brussel sprouts, halved
• 2 Tablespoons olive oil
• Salt / Pepper
• 3-4 Thyme Sprigs
• Lemon or Orange Wedges
• Parmesan, to spring on top (omit if vegan)

For the cornbread croutons:

• 2 cups non-dairy milk
• 1/2 lemon
• 2 cups cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup coconut oil, melted
• 2 Tablespoons maple syrup

• 1 Tablespoon olive oil
• 1 garlic clove crushed

For the cornbread: Preheat oven to 350 degrees and line a 9×13 baking sheet with parchment paper. Squeeze the lemon juice into the milk and set aside for at least 5 minutes. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl. Make a well in the center of the dry ingredients and pour in the coconut oil, maple syrup, and milk mixture. Slowly whisk together the wet ingredients and then start incorporating the dry ingredients as you whisk until a thick batter is formed. Spread evenly in your baking pan and bake for 35 to 40 minutes or until a toothpick comes out clean in the center. Remove from oven and let cool completely.

Slice the bread into 1 inch squares to make them ‘croutons’ and place on a parchment paper lined baking sheet. Combine the crushed garlic with the olive oil and brush over the croutons. Stick on the toaster setting in your toaster oven for 5 minutes (or until browned) or into your boiler for 1-2 minutes or until crispy.

For the veggies: Raise the oven temperature to 400 and line a baking sheet with parchment paper. Scoop out the seedy insides of the butternut squash and cut it into 1 inch cubes. Transfer the butternut squash, Brussels sprouts, and onions to the prepared baking dish and lay out in a single layer. Top with olive oil, salt, pepper, and toss until everything is completely coated. Bake for 30 minutes or until the vegetables have softened and browned. Remove from heat and let cool. Toss with the cornbread croutons, a squirt of citrus, some parmesan (if using), and serve warm.