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at home with jess

Food, entertaining, gardening, and homemaking for busy women.

sides

In a small nonstick skillet heat the walnuts until just warm and slightly toasted. Remove from the heat and add into a medium mixing bowl and let cool for 5 minutes. Add all the other ingredients into the bowl with the walnuts and toss until well combined. Chill in the fridge for 30 minutes to allow the flavors to blend and enhance. Spoon mixture into serving bowl and serve. Note: If you cannot find pomegranate molasses, balsamic vinegar can also substitute.

6 15 May ’18 appetizers

Turkish Walnut Salad

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3 7 Aug ’17 salad

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Curried Israeli Couscous with Roasted Root Vegetables

10 28 Jun ’17 main

Curried Israeli Couscous with Roasted Vegetables

Tabbouleh

1 23 May ’17 salad

Easy Tabbouleh Salad

Roasted Pumpkin Tartlets

7 12 Nov ’16 appetizers

Roasted Pumpkin Tartlets

Roasted Root Vegetable, Feta & Spinach Salad

5 3 Apr ’16 main

Roast Root Vegetable, Feta & Spinach Salad

Broccoli & Bacon Slaw

0 6 Aug ’15 salad

Broccoli & Bacon Slaw

Heirloom Tomato & Goat Cheese Crostata

3 3 Aug ’15 baking

Heirloom Tomato & Goat Cheese Crostata

Tuscan Bread Salad

0 27 Jul ’15 salad

Tuscan Bread Salad

Esquites

1 17 Jul ’15 appetizers

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cream scones

0 11 Nov ’14 baking

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corn pudding

0 12 Aug ’14 sides

Corn Pudding

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