1 large head celery
8 ounces lemon-pepper or other seasoned goat cheese
1. Cut celery into finger-length pieces, trimming away the part of the stalk that is too small for stuffing, and leaves. Those can be used in stock-making.
2. Use a knife and your fingers to smooth cheese into the hollows of the celery sticks. Garnish tray with celery leaves. Makes about 24 pieces.
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