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When I was writing my own cookbook, I made sure to include a variety of brightly colored fruits and vegetables in over 140 recipes featured in the book

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Ingredients 1 tablespoon shortening 1 egg 1 cup buttermilk (see notes for substitution) 1 cup cornmeal 1/2 cup gluten-free flour 1 teaspoon kosher salt (or 1/2 teaspoon table salt) 1/2 teaspoon baking soda 1/2 teaspoon baking powder 4 tablespoons butter 1 medium-sized white onion diced 1 green bell pepper diced 4 ribs celery diced 1/2 teaspoon kosher salt 1/2 teaspoon poultry seasoning 6 slices gluten-free sandwich bread cut into 1 squares (I used Udis Flax and Fiber bread) 2 cups chicken broth 1/2 cup half and half 1 egg cayenne pepper to taste optional Instructions Preheat oven to 450 degrees F

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