Geneva Business Improvement District

SIMPLE SPREADS – Pepper jelly and Dijon mustard are great condiments for a snack tray. So is local honey mixed with a little cayenne pepper.

HARD PRETZELS FOR DIPPING – Try Uncle Henry’s Extra Dark, handmade from Pennsylvania.

LOCAL CHEDDAR CHEESE – Because it has more salt and is higher in acidity than other cheeses, it keeps longer in your refrigerator.

MEDJOOL DATES – Store them in the fridge for up to six months. Stuff them with cheese or nuts and/or drizzle them with the honey/cayenne mixture. ALMONDS, CASHEWS AND PEANUTS – Get an assortment of bags or cans: dry roasted, no salt, special seasoning, chocolate covered, and/or red-skinned peanuts that are full of nutrition.

JARS OF TANGY VEGETABLES: dill cucumber pickles, sweet baby pickled beets, sweet fire tiny beets, dill brussels sprout, and pickled sweet cauliflower.

PRO TIP: “Open a can, any can, and make it a meal!” say Holly Erickson and Natalie Mortimer, the gals behind the popular recipe blog The Modern Proper. Try their “Gabrielle Hamilton”: oil-packed sardines, Triscuits, Dijon mustard and cornichons.