Fresh Ideas - May 16 - Recipes

Mediterranean Bean & Pita-Wiches

Ingredients

• 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

Preparation

1. Drain bean salad; reserve 2 tablespoons liquid.
2. In large bowl, toss together bean salad and next six ingredients.
3. For dressing, whisk ingredients together. Add dressing to bean mixture; toss. Fill pita pocket halves with bean mixture.

Serves

6 servings

Preparation Time:
30 minutes

Pink Lemonade

Ingredients

• 2 to 4 tablespoons pickled beet liquid
• 2 quarts prepared lemonade

Preparation

1. Add pickled beet liquid to prepared lemonade; stir. For deeper pink color add additional beet liquid.

Serves
2 quarts

 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:
 

• Elevate burgers from basic to sensational with a dollop of Red Cabbage, Onion & Bacon Jam, made with sweet-and-sour red cabbage, sautéed onions and smoky bacon.
• Need a new sandwich inspiration? Mediterranean Bean & Pita-Wiches are a combination of 3 or 4 bean salad, vegetables, olives and feta cheese stuffed into whole grain pita pockets.
• Trade the traditional greens or potato salad for Herbed Beet & Tomato Salad, an updated combo of colorful sweet-tangy pickled beets, garden-fresh yellow tomatoes and herb vinaigrette.
• What's for dessert? Try Fudgy Beet Brownies, which are made with Harvard beets to keep them extra moist and yummy.
• Lemonade is always a welcome thirst quencher, especially if it's pink. Here's the simple secret: Just stir pickled beet 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.