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Put the crumbled cornbread and cooked onion mixture in a non-stick 9x13 baking dish, and stir to combine
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Ingredients 1 cup plain Greek yogurt* 1 cup fresh parsley 1 cup basil 2 tablespoons chopped chives 2 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1 tablespoon extra-virgin olive oil 1 clove garlic, minced 1/4 teaspoon kosher salt Freshly ground black pepper Instructions In a food processor, combine the yogurt, parsley, basil, chives, lemon juice, vinegar, olive oil, garlic, salt, and pepper
Fabric needed: Light to medium weight woven fabrics with lots of drape, like rayon/linen blends, rayon challis, Tencel, crepe de chine, and georgette
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