WV Farm Bureau Magazine July 2014 - Page 27

Mediterranean Bean & Pita-Wiches Prep time: 30 minutes Servings: 6 1 can (15 ounces) READ 3 or 4 Bean Salad 1/2 cup crumbled feta cheese 1/2 cup chopped tomatoes 1/2 cup coarsely chopped baby spinach 1/4 cup sliced celery 1/4 cup sliced pitted black or Kalamata olives 2 tablespoons chopped fresh oregano or basil 6 whole grain pita pocket halves Dressing: 2 tablespoons reserved bean liquid 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 clove garlic, minced Black pepper, coarsely ground Drain bean salad; reserve 2 tablespoons liquid. In large bowl, toss together bean salad and next six ingredients. For dressing, whisk ingredients together. Add dressing to bean mixture; toss. Fill pita pocket halves with bean mixture. Fudgy Beet Brownies Prep time: 15 minutes Cook time: Per package directions Servings: 24 brownies 1 jar (15.5 ounces) Aunt Nellie’s Harvard Beets, not drained 1 box dark or milk chocolate brownie mix (for 13-by-9-inch pan)* 1/4 cup vegetable oil 2 eggs 1 cup semi-sweet chocolate chips or chunks Confectioners’ sugar (optional) Preheat oven to 350°F. Lightly spray bottom of 9-by-13-inch pan with nonstick cooking spray. Place beets in blender or food processor. Puree until smooth; set aside. Combine brownie mix, oil, eggs and pureed beets in large mixing bowl; stir until well blended. Stir in chocolate chips. Pour into prepared pan. Bake as directed on package, checking after shortest recom­ ended baking m time. Remove from oven; cool. Lightly dust with confectioners’ sugar, if desired. *Note: Package sizes may vary accord­ ng to i brand. Pink Lemonade Makes: 2 quarts Add 2 to 4 tablespoons pickled beet liquid to 2 quarts prepared lemonade; stir. For deeper pink color add additional beet liquid. West Virginia Farm Bureau News 27