1. Divide almonds evenly among 4 cups.

2. Thread 4 long toothpicks with evenly divided havarti, cucumber, sweet pepper, cheddar cheese, salami, okra, and blood orange. Thread 4 long toothpicks with alternating grapes, strawberry halves, and Brie. Stand one toothpick of each type in each cup.

3. Wrap 2 asparagus spears in each turkey slice; stand one wrap in each cup.

4. Tuck 1 orange carrot half, one purple carrot half, 2 pieces of dried mango, and 2 chocolate pretzels in each cup.

 

Cook’s Note:

For a little extra, you can char the sweet peppers on a grill or in a hot skillet.

1. Place potatoes and salt in a medium saucepan and add water to cover by one inch.  Place pot over high heat and bring to a boil.  Cook until just tender, 8 to 10 minutes. Potatoes should not be soft.  Drain and set aside until cool enough to handle.

2. Slice potatoes in half across the center and scoop out the center flesh carefully, leaving a 1/8 of an inch border of flesh. Combine sausage and queso in a medium bowl and stir until creamy.

3. Place about 1 teaspoon chorizo mixture in one potato half and place 1 to 2 teaspoons of shredded cheese in the corresponding potato half. Press the two halves together allowing the starch from the potato to hold together as best as possible. Coat each potato in egg, allowing excess to
   drip, and lightly coat in breadcrumbs, taking care not to allow the potato
   halves to separate.

4. Preheat an airfryer to to 400 degrees F (200 degrees C). Spray potatoes lightly with oil or cooking spray.

5. Air fry in batches if necessary until golden and crispy, 8 to 10 minutes. Let stand for 5 minutes before serving.