Mediterranean Bean & Pita-Wiches
Prep time: 30 minutes
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
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
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
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
time. Remove from oven; cool. Lightly dust
with confectioners’ sugar, if desired.
*Note: Package sizes may vary accord ng to
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