Chef Ingrid Gundersen from The Lincoln Home Shares a Fun Appetizer Recipe
Cut an X in a tomato, then slide a paring knife around and pull out all the seeds and guts. Then set upside down to drain any extra liquid. Repeat this process with all the tomatoes. (Other small vegetables can also be good if you do not like tomatoes, such as baby bell peppers) These can be servied on a plate with a bed of lettuce or create a bouquet in a vase: For the stems, you need wooden skewers and scallions. Take a scallion, cut the white end off and then carefully push the skewer in through so the scallion surrounds it making sure the pointed end is at the dark gre...
Source: penbaypilot.com