JNantze Designs

12/05/2023

All boards on Christmas special!!! 35% off

11/27/2023

Accessory Boards to hang jewelry, scarves ect…Excellent gift 🎁

06/16/2023

JNantze Designs is excited to be at the Expo Flea Mrkt.!! Accessory boards & jewelry will be out!

01/31/2023

These 2 accesories boards are at B Unique Boutique in Peralta!!
This place is new & a must stop!! The shop is comfortably stocked with trendy clothes & accesories. Link in comments!

01/31/2023

These Accessory Boards are for sale at Two J’s Boutique! They have the cutest clothing & amazing jewelry. Real friendly staff too.

10/04/2022

Breast Cancer Awareness & Halloween bracelets & earrings. 1 mask lanyard

10/04/2022

October bling!

Breast Cancer Awareness & Halloween jewelry available now!

09/21/2022

Breast Cancer Awareness & Halloween jewelry available now!

08/30/2022

Jewelry & accessory boards available now $5 & up

07/13/2022

This looks like a yummy salad to enjoy during these hot summer days!

Big Italian Sub Salad

A deconstructed sub can be a
salad-complete with an oregano
and red wine vinegar dressing that
tastes just like how the deli does it!

RECIPE BY KENDRA VACULIN
4 SERVINGS

½ small loaf country-style bread
6 Tbsp. extra-virgin olive oil,
divided
Kosher salt
Freshly ground black pepper
2 oz. Fontina or provolone cheese
cup pitted Kalamata olives
½ cup drained Peppadew peppers
in brine
very small head of iceberg
lettuce, thinly sliced
½ medium red onion, thinly sliced
1 pint cherry tomatoes, halved,
quartered if large
10 oz. pearl mozzarella, drained
7 oz. sliced deli ham, thinly sliced
into strips
4 oz. sliced salami, thinly sliced
into strips
3 Tbsp. red wine vinegar
1 tsp. (or more) dried oregano

- 1. Preheat oven to 425°. Tear
bread into bite-size pieces (you
should have about 5 cups). Toss on
a rimmed baking sheet with 3 Tbsp.
oil; season with salt and black
pepper. Bake, tossing halfway
through, until golden brown and crisp,
14-16 minutes. Let croutons cool.
2. Meanwhile, shave Fontina cheese
with a vegetable peeler or thinly slice
into strips. Finely chop olives and
Peppadew peppers.
3. Toss Fontina cheese, olives,
Peppadew peppers, lettuce, onion,
cherry tomatoes, mozzarella, ham,
salami, and croutons in a large bowl
to combine. Drizzle vinegar and
remaining 3 Tbsp. oil over, then add
oregano and season with salt and
black pepper. Toss again to coat.
Taste salad and add more oregano
if needed.
4. Divide salad among plates and
season with more pepper.