Mary Margaret Chappell: I am going to tell you how to make two vegetarian appetizers. These little finger foods go together in no time at all and look beautiful when you serve them up. To start, we are going to make crispy kale, you take four cups of torn kale, toss it on a baking sheet with two tablespoons of olive oil.

Use your fingers to rub it in, spread the kale on the baking sheet and bake at 325 degrees for 25 to 30 minutes, that's it. While the crispy kale leaves are in the oven, I am going to put together some stuffed peppadews. Peppadews are these little sweet slightly spicy peppers from South Africa, to put them together, I am going to take a couple of pieces of diced cucumber, a mint leaf and then a small crumble of feta cheese.

Once you put a bunch of these together, they will go on the plate with the crispy kale leaves, it's been 25 minutes and the kale leaves have come out of the oven. I have put them I a bowl and look at how crispy and light they have come out just potato chips, only much better for you. Sprinkled with a little salt and with the peppadews arranged around them, there is a very beautiful vegetarian assortment.