Mission, Kang., February 21, 2022 / PRNewswire /-(Family Features) By supplementing your diet and meals with powerful and versatile ingredients, you can transform a healthy diet from bland and boring to delicious and adventurous.
Take your breakfast, appetizers, suppers and desserts to new heights while maintaining your nutritional goals in the naturally nutritious and surprisingly versatile California prune. Rich and smooth, with features that enhance both sweet flavors and savory flavors, you can expand your menu with almost endless powerful pairing options.
One serving of 4-5 prunes is packed with a powerful punch of vitamins, minerals, antioxidants and dietary fiber. Together, these nutrients form a network of important functions that support overall health.
The variety of prunes allows you to enhance the flavor of your recipe from morning till night with dishes such as citrus breakfast toast, which combines prune vitamin B6 with copper and citrus vitamin C to support a healthy immune system. increase.
Try a delicious family meal with caramelized onions, mozzarella cheese, prunes and time flatbread. While waiting for the dinner to be cooked, we can serve prunes, mozzarella cheese and basil skewers. These simple appetizers provide some important nutrients. Mozzarella cheese is an excellent source of calcium, and prunes provide vitamin K and copper. All of these support overall bone health.
It makes the dessert a little better, but it’s also delicious with vegan options such as gluten-free plant-based prunes and almond truffles. The water-soluble dietary fiber contained in prunes helps lower serum cholesterol and mitigate the effects of excess sodium in the diet. Nuts like almonds provide good fats that help reduce the risk of heart disease.
Find other recipe ideas on CaliforniaPrunes.org.
Caramelized onion, mozzarella cheese, prunes, thyme flatbread
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Yield: 4 flatbreads
Caramelized onions:
2 tablespoons of olive oil
1/2 cup butter
Six large yellow sweet onions sliced into thin semicircles
Fresh thyme of three twigs
Coarse kosher salt, taste
Flatbread:
4 personal flatbreads
1 cup of caramelized onions
4 ounces of fresh mozzarella cheese
10 California prune, diced
1 tablespoon of fresh thyme leaves
Sea salt, taste
Coarsely grind and taste black pepper
To make caramelized onions: Preheat the oven to 400F.
Heat the oil in a large saucepan over medium to low heat to melt the butter. Add onions and covers. Cook for 20-25 minutes, stirring occasionally. Add thyme twigs and season with salt. Open the lid of the pot a little halfway. Place the pan in the oven for 1 hour with occasional stirring.
To make flatbread: Preheat the oven and bake. In a sheet pan, toast the flatbread under the broiler for 4 minutes or half until toasted.
Spread 1/4 cup of caramelized onions on toasted flatbread. Refrigerate the remaining onions.
Tear the mozzarella cheese and place it on the onions. Divide the prunes into flatbreads and place the flatbreads under the broiler for 4-6 minutes until the cheese melts and begins to turn brown.
Sprinkle fresh thyme on the flatbread and season with salt and pepper.
Citrus breakfast toast
Preparation time: 13 minutes
Cooking time: 2 minutes
Serving: 2
Prune puree:
16 oz pit California prune
1/2 cup of hot water
Remove one large citrus fruit, skin and marrow with a knife and slice into round pieces
1 1/2 tablespoon raw sugar
4 tablespoons of sunflower oil
2 slices of whole grain sourdough bread, toasted to the desired darkness
2 tablespoons prune puree
1 tablespoon sunflower seeds
2 California prunes, finely diced
To make a prune puree: In a blender, mix the prunes and water, then blend until a smooth, pourable consistency is formed and rub the sides as needed.
Store in a closed container for up to 4 weeks.
To make freshly baked citrus wheels: Place the citrus wheels on a baking sheet and divide the sugar evenly into each part.
Repeat the flame of the cooking torch over the sugar in a circular motion until it boils and lightly burns to amber.
To make toast: Spread 2 tablespoons of sunflower butter on each part of the toast. Place 1 tablespoon of prune puree evenly spread on sunflower oil on top of each. Sprinkle sunflower seeds and diced prunes evenly on each. Serve each with half-baked citrus.
Changed: Use a height-set broiler instead of a cooking torch to caramelize sugar.
Prune and almond truffles
“This Messis Ours” Meg recipe provided
Preparation time: 45 minutes
Serving: 24
water
California prune 1 cup
1 1/2 cup toasted sliver almonds, split
In addition to 1/4 teaspoon coarse Kosher salt, split for tasting
1 tablespoon cocoa powder
1 1/2 tablespoon vanilla paste or extract
1/4 teaspoon almond extract
Bring the water to a boil and pour it over the prunes. Soak for 30 minutes. drain.
In a food processor with an “S” blade, add salt to 1/2 cup toasted almonds and season until fine bread crumbs are formed. Transfer to a shallow bowl and set aside.
Add the remaining almonds to the food processor with 1/4 teaspoon salt and cocoa cake. Pulse for 30 seconds to combine. Add prunes, vanilla paste and almond extract. Process until combined. The mixture should be creamy with a slight texture from almond crumbs. Transfer the prune mixture to a bowl and refrigerate for 1 hour.
Once chilled, use a small cookie scoop to separate the individual truffles into parchment-lined baking sheets. Gently roll each truffle with the reserved toasted almond crumbs. Store in the refrigerator for up to 2 weeks on a plate lined with parchment. Please enjoy it chilled.
Skewers of prunes, mozzarella cheese and basil
Preparation time: 5 minutes
Serving: 5
5 prosciutto, half vertical (optional)
10 California prune
10 basil leaves
10 cherry-sized mozzarella balls
When using prosciutto, fold each half vertically in half so that the width of the prunes is wider than the width of the prosciutto. Start with one end of the prosciutto and wrap one prune. Repeat with the remaining prosciutto. Save it.
Wrap a piece of basil around each mozzarella ball and stick it on a skewer. Pass the prunes or prunes wrapped in prosciutto through each skewer.
Michael french
mfrench@familyfeatures.com
1-888-824-3337
editors.familyfeatures.com
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