June 22, 2022 Issue, Page 4 of 8

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4- The Elk City News Lifestyle June 22, 2022 Deliciously Healthy Dishes from Sweet to Savory FAMILY FEATURES upplementing meals and snacks with powerful, versatile ingredients can take healthy eating from bland and boring to delicious and adventurous. Take your breakfasts, appetizers, dinners and desserts to new heights while maintaining nutrition goals with naturally nutritious and surprisingly versatile California Prunes, Rich and smooth with an ability to enhance both sweet and savory flavors, they can expand your menu with nearly endless powerful pairing options, ‘One serving of 4-5 prunes packs a powerful punch ofvitamins, minerals, antioxidants and fiber. Together, these nutrients form a web of vital functions: that support overall health. ‘Whole, diced or pureed, the versa- tility of prunes allows you to enhance the flavor ofrecipes from morning to night in dishes like Citrus Breakfast Toast, which brings together vitamin B6 and copper from prunes and vitamin C from citrus to support a healthy immune system, Try Caramelized Onion, Mozzarella, Prune and Thyme Flatbreads for a tasty family meal, and while you wait for dinner to cook, you can’serve up Prune, Mozzarella and Basil Skewers. These easy appetizers provide several key nutrients, Mozzarella is a good source of calcium and prunes provide vitamin K and copper, all of which support overall bone health. Make dessert a bit better for you but ‘equally delectable with a vegan option like gluten-free, plant-based Prune and Almond Truffles. The soluble fiber in prunes helps lower serum cholesterol and blunt the effects of excessive sod- ium in the diet. Nuts like almonds provide good fats that help lower the risk for heart disease. Find more recipe ideas at CaliforniaPrunes.org. Caramelized Onion, Mozzarella, Prune and Thyme Flatbreads Caramelized Onion, Mozzarella, Prune and Flatbreads: thyme sprigs and season with salt, to taste; turn pan lid slightly ajar. Thyme Flatbreads 4 personal flatbreads Place pot in oven 1 hour, stirring occasionally. Prep time: 15 minutes cup caramelized onions To make flatbreads: Preheat oven to broil. On sheet pan, toast flatbreads nSan Cook time: 1 hour, 30 minutes ounces fresh mozzarella under broiler4 minutes, or until toasted, flipping halfway through. Yield: 4 flatbreads 1 California Prunes, diced small Spread 1/4 cup of caramelized onions over each toasted flatbread. Caramelized Onions: tablespoon fresh thyme leaves Reffigerate leftover onions. 2. tablespoons oil sea salt, to taste Tear mozzarella and place over onions. Divide prunes among flat- 1/2. cup butter coarsely ground black pepper, to taste breads and place flatbreads under broiler 4-6 minutes until cheese has 6 large yellow sweet onions, sliced into thin half circles ‘To make caramelized onions: Preheat oven to 400 F. melted and is beginning to brown. 3 sprigs fresh thyme In large stockpot over medium-low heat, warm oil and melt butter. Sprinkle flatbreads with fresh thyme and season with salt and coarse kosher salt, to taste Add onions and cover; cook 20-25 minutes, stirring occasionally. Add pepper, to taste. Prune and Almond Truffles Prep time: 45 minutes Servings: 24 Water 1 cup California Prunes 11/2 cups toasted slivered almonds, divided 1/4 teaspoon coarse kosher salt, plus additional, to taste, divided 1 tablespoon cocoa powder 11/2 tablespoons vanilla paste or extract 1/4. teaspoon almond extract Boil water and pour over prunes. Soak 30 minutes; drain. In food processor fitted with “S” blade, pulse 1/2 cup toasted almonds with salt, to taste, until fine crumbs form. Transfer to shallow bowl and set aside. Add remaining almonds to food processor with 1/4 teaspoon salt and cocoa powder. Pulse 30 seconds to combine. Add prunes, vanilla paste and almond extract; Process until combined. Mixture should be creamy with slight texture from almond ‘crumbs. Transfer prune mixture to bowl and refrigerate | hour, Once chilled, use small cookie scoop to portion out individual truffles on parchment-lined baking sheet. Gently roll each truffle in reserved toasted almond crumbs. Store on parchment-lined plate in refrigerator up to 2 weeks. Serve chilled. . Prune and Almond Truffles Citrus Breakfast Toast Citrus Breakfast Toast To make prune puree: In blender, pulse Prune, Mozzarella and Prep time: 13 minutes, prunes and water to combine then blend Basil Skewers until smooth, pourable consistency Prep time: 5 minutes Cook time: 2 minutes Servings: 2 forms, scraping sides, if necessary. Servings: 5 Store in airtight container up to 5. pieces prosciutto, halved Prune Puree: 4 weeks. lengthwise (optional) 16 ounces pitted California To make bruleed citrus wheels: Prunes Place citrus wheels on baking sheet and 10 California Prunes 1/2. cup hot water divide sugar evenly among each piece. 10 basil leaves Using circular motion, pass flame 10 cherry-size mozzarella balls large citrus fruit, peels and of culinary torch repeatedly over sugar If using prosciutto, fold each half in half until it boils and turns lightly charred lengthwise so width of prune is wider than piths removed with knife, sliced into rounds and amber. width of prosciutto, Starting at one end of 112 tablespoons raw sugar To build toast: Spread 2 tablespoons prosciutto, wrap one prune; repeat with sunflower butter on each piece oftoast. remaining prosciutto. Set aside. ne tablespoons sunflower butter Top each with | tablespoon prune puree Wrap one basil leaf around each moz- slices whole-grain sourdough spread evenly across sunflower butter. bread, toasted to Sprinkle each evenly with sunflower zarella ball then thread onto skewer. desired darkness seeds and diced prunes. Top each with Thread one prune or prosciutto-wrapped tablespoons prune puree half broiled citrus and serve. Prune, Mozzarella and Basil Skewers. prune onto each skewer, tablespoon sunflower seeds Alteration: Use broiler set on California Prunes, high instead of culinary torch to finely diced caramelize sugar.