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.
"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.