WV Farm Bureau Magazine July 2014 - Page 26

Family Features Here comes the sun — and the fun of dining al fresco. When it comes to summer fare, familiar favorites are always welcome, such as burgers on the grill, sandwiches, salad, lemonade and dessert. But if the tried-and-true choices are getting a little too familiar, maybe they need a makeover. New al fresco favorites These deliciously doable ideas start with time-saving, quality prepared products, such as Aunt Nellie’s jarred vegetables and READ classic bean salads, that provide real homemade flavors. Here’s how: n levate burgers from basic to sensational with a dollop of Red Cabbage, Onion & Bacon Jam, made with sweetE and-sour red cabbage, sauteed onions and smoky bacon. n eed a new sandwich inspiration? Mediterranean Bean & Pita-Wiches N are a combination of 3 or 4 bean salad, vegetables, olives and feta cheese stuffed into whole grain pita pockets. n rade the traditional greens or potato salad for Herbed Beet & Tomato Salad, an updated combo of colorful T sweet-tangy pickled beets, garden-fresh yellow tomatoes and herb vinaigrette. n hat’s for dessert? Try Fudgy Beet Brownies, which are made with Harvard beets to keep them extra moist and W yummy. n emonade is always a welcome thirst quencher, especially if it’s pink. Here’s the simple secret: Just stir pickled beet L liquid into prepared lemonade — it’s pink in a wink. Cheers to a new twist on favorite al fresco fare. For additional recipes and serving suggestions, visit www. auntnellies.com and www.readsalads.com. 26 West Virginia Farm Bureau News