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Small slivers of vegetables tied with edible chive ribbons with a tangy carrot-ginger dipping sauce.

Heather Christofrom Heather Christo

Crudités Platter

Most amazing cheese, fruit and veggie platter!

Appetizers : goat cheese rolled in sesame seeds, chives and pistachio topped with smoked salmon, tomato, and proscuitto / Billes de chèvre multicolores

DIY :: edible ice cubes


Goat Cheese Stuffed Apricots With Honey

Goat Cheese Stuffed Apricots: 12 apricots, 6 to 8 ounces goat cheese, 3 tbs raw honey, 1/4 cup chopped pecans. Cut the apricots in half and remove the pits. Grab a small piece of goat cheese, about the size of the pit you just removed and roll it into a ball. Place it in the center of the apricot. Drizzle with honey, sprinkle with pecans. I also cut these in half again before serving, but that’s your call.

Martha Stewartfrom Martha Stewart

Sippy Cups

"Mini Soup Hors d'Oeuvres" Deep-red beets offer beautiful contrast to the bright-green spinach-pea soup and orange butternut-squash soup. If you prefer yellow soup, substitute golden beets for the red ones in this recipe.

Great British Chefsfrom Great British Chefs

Romesco with Bellota ham, vegetables and salad

I love to present a salad this way (Romesco with Bellota ham, vegetables and salad)

Martha Stewartfrom Martha Stewart

Crudite Cups How-To

crudite cups

Washingtonianfrom Washingtonian

Holiday Recipe: Tuna Loin With Black Radish and Passionfruit Coulis From Blue Duck Tavern’s Sebastien Archambault

Tuna Loin With Black Radish and Passionfruit Coulis

Lettuce rolls with peanut sauce. Only 158 calories per three rolls. Add some chicken for a few more calories and extra protein.

The Talking Kitchenfrom The Talking Kitchen

Raw Veggie Wraps with Drinkable Peanut Butter Ginger Sauce

Raw veggie wraps accompanied by a crave-worthy peanut-ginger dipping sauce.