Shrimp Dip by Jo

I have made this several times for parties and we always run out and people asking for more. It is almost too easy!

Mexican Lasagne by Kristine G

Sausage Cheddar Balls by Chef Smith

Ricotta-Portabella Stuffed Tomatoes by Ginny

A delicious savory appetizer...vine-ripened tomatoes are best for this recipe.

Copper Carrots by Jann from PA

Sun-Dried Tomato Spread by A.L. Wiebe

This is an extremely tasty appetizer spread, that I borrowed from Terry Thomson's "Cajun and Creole Cooking" book. I blatantly copied this, as I couldn't figure out what I would do to improve on the flavors here. Indeed, why would I? If it ain't broke...why fix it? Having said that, though, this is not to say that you couldn't play…

Apple by Michael Messig

Its an apple

Thai pickled beans or asparagus by Mama_B

I pickled green beans this way last year and we're still enjoying them now. Thai basil is relatively easy to find now, and is wonderful to grow. These pickles make great stir-sticks in savoury cocktails like Bloody Marys or Bloody Casears. Pickle crisp, while not necessary, is helpful in keeping the veggies from getting soft.

Ranch Deviled Eggs by Bob Towlson

Midwestern Garden Salsa by FromScratch Sarah

This is a more mild salsa that most farmers enjoy eating!