Healthy and Hearty Meals

Risotto With Dried Plums and Radicchio
Pizzettas With Dried Plums and Caramelized Onions
Mesclun Salad With Dried Plums, Goat Cheese and Pecans
Bircher Muesli With Dried Plums

(Family Features) - Gold medalist and World Champion swimmer Natalie Coughlin is an avid cook and a passionate advocate of healthy eating and lifestyle choices.

"I love the challenge of creating healthful dishes that really taste great," says Coughlin. "I use California Dried Plums as a versatile ingredient that enhances the flavor in both sweet and savory dishes. They're also a source of important vitamins, minerals, antioxidants and fiber."

These recipes are just a few of the ways she makes delicious, nourishing foods part of her healthy lifestyle.

For a quick lunch, try Pizzettas With Dried Plums and Caramelized Onions. "Use store-bought naan bread instead of making pizza dough to save time," says Coughlin. Top these flatbreads with caramelized onions, goat cheese and California Dried Plums, then add a side salad to round out your meal.

"When I have friends over," says Coughlin, "I like to stir up a creamy Risotto with Dried Plums and Radicchio. It has arugula, radicchio and just the right touch of fruity sweetness from California Dried Plums."

Want to jazz up your everyday salad and give your greens a nutritional boost? Try Coughlin's Mesclun Salad With Dried Plums, Goat Cheese and Pecans. Add crunchy candied pecans, creamy goat cheese and nutritious California Dried Plums to your favorite salad greens.

For more recipes, visit www.californiadriedplums.org or www.tummywise.com.

Risotto With Dried Plums and Radicchio

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 1 1/2 cups Arborio rice
• 1 teaspoon minced garlic
• 1/2 cup white wine
• 6 cups hot low-sodium chicken broth
• 1 cup coarsely chopped arugula
• 1 cup coarsely chopped radicchio
• 1 cup (about 6 ounces) quartered California pitted dried plums
• 1/2 cup grated Parmesan cheese
• 1 teaspoon grated Meyer lemon zest
• Salt and pepper
• Shaved Parmesan cheese

Preparation

1. In large saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until translucent. Add rice and garlic; cook, stirring, about 5 minutes or until rice is hot. Increase heat to medium-high. Add wine; stir until wine is absorbed.
2. Add chicken broth, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next addition. When rice is tender and creamy, stir in arugula, radicchio, dried plums, grated cheese and lemon zest; season with salt and pepper. Portion into 6 shallow bowls and garnish with shaved Parmesan cheese.

Serves
Makes 6 servings

Pizzettas With Dried Plums and Caramelized Onions

Ingredients

• 2 tablespoons olive oil
• 4 small onions, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 4 (6-inch) round tandoori naan
• 1 cup crumbled fresh goat cheese
• 1 cup (about 6 ounces) quartered California pitted dried plums

Preparation

1. Heat oven to 400°F. In large skillet, heat olive oil. Add onions, salt and pepper. Cover and cook over medium-low heat until onions are soft. Add rosemary and thyme and cook uncovered, stirring frequently, until onions are golden brown.
2. Place naan on baking sheet; spread 1/3 cup onion mixture on each naan, leaving a 1/2-inch border. Sprinkle evenly with 1/4 cup goat cheese and 1/4 cup dried plums. Bake about 5 minutes or until crust is golden and toppings are hot.

Serves
Makes 4 pizzettas

Mesclun Salad With Dried Plums, Goat Cheese and Pecans

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 teaspoon minced shallot
• Salt and black pepper
• 8 cups mesclun lettuce
• 3/4 cup (about 4 1/2 ounces) quartered California pitted dried plums
• 1/2 cup crumbled goat cheese
• 1/2 cup candied pecans

Preparation

1. To make vinaigrette, in small bowl, whisk together oil, vinegar and shallot; season with salt and pepper. In large mixing bowl, toss lettuce with enough vinaigrette to coat lightly.
2. Divide among 4 salad plates; sprinkle each salad with 3 tablespoons dried plums, 2 tablespoons goat cheese and 2 tablespoons pecans.

Serves
Makes 4 servings

Bircher Muesli With Dried Plums

Description
Get off to a great start - Natalie Coughlin starts the day with her easy and delicious take on the favorite Swiss whole-grain cereal, Bircher Muesli. "Just soak rolled and steel-cut oats, almonds, sunflower seeds, grated apple and California Dried Plums in juice, and top with yogurt and fresh fruit, to jump-start your morning with a boost of long-lasting energy."

Ingredients

• 1 cup coarsely grated unpeeled apple
• 1/2 cup rolled oats
• 1/2 cup steel-cut oats
• 1/2 cup chopped raw natural almonds
• 1/2 cup raw sunflower seeds
• 1/2 cup (about 3 ounces) quartered California pitted dried plums
• 1 1/2 cups apple juice
• Grated zest and juice of 1 orange
• Sliced bananas and yogurt, for serving

Preparation

1. In large bowl, combine apple, oats, almonds, sunflower seeds and dried plums. Add apple juice, orange zest and orange juice; mix well. Refrigerate, covered, overnight or up to 3 days. To serve, portion into bowls and top with bananas and yogurt.

Serves
Makes 4 servings

SOURCE:
California Dried Plums

Fast and Fresh

Mediterranean Olive Toss
Fresh-From-the-Garden Olive Toss
Santa Fe Olive Toss

(Family Features) - Summer calls for light meals that are full of flavor and can be tossed together in no time.

To take advantage of summer's fresh produce, award winning cookbook author and teacher Joanne Weir teamed up with Lindsay Olives to create simple and delicious signature recipes for summer eating.

Quick and easy to prepare, these tosses can be made in advance and enjoyed in multiple ways throughout the week.

Fresh-From-the-Garden Olive Toss: Fresh chives, parsley, lively lemon zest and savory olives bring summer to any dish.

Mediterranean Olive Toss: All the flavors of the Mediterranean come together in a tasty, sun-kissed marriage of tomatoes, olives, garbanzo beans, capers, garlic, herbs and balsamic vinegar.

Santa Fe Olive Toss: The taste of the Southwest comes alive with tangy olives, black beans, corn, cumin and fresh cilantro to create this Southwestern confetti.

Toss any of these with just-picked lettuces or cabbage, mix with hot or cold cooked rice or pasta, or serve on top of grilled chicken breast, skirt steak, or a barbecued turkey burger. At approximately 100 calories per serving, each Lindsay Olive Toss recipe is a tasty, healthy way to enjoy summer dining.

For more easy summer recipes, visit www.lindsayolives.com.

Mediterranean Olive Toss

Ingredients

• 1 jar (5.75 ounces) Lindsay Pimiento Stuffed Spanish Manzanilla Olives, drained, coarsely chopped or 1 jar (4.5 ounces) Lindsay Garlic Stuffed Queen Olives or 1 jar (6 ounces) Lindsay Greek Kalamata Pitted Olives
• 12 cherry tomatoes, halved
• 1 small red bell pepper, stemmed, seeded, and diced
• 1/2 red onion, peeled, and diced
• 1 cup canned garbanzo beans, drained and rinsed (about 5 ounces)
• 3 tablespoons drained capers
• 2 tablespoons balsamic vinegar or red wine vinegar
• 4 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 3 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• Salt and freshly ground black pepper to taste
• 4 ounces feta cheese, coarsely crumbled

Preparation

1. In medium bowl combine olives, tomatoes, peppers, onions, beans and capers.
2. In small bowl, whisk together vinegar, olive oil and garlic. Add to olive mixture with basil and oregano; mix well. Season to taste with salt and pepper. Add feta and very gently toss together.

Serves
Servings 10; Serving size 1/2 cup

Notes, Tips & Suggestions
Do ahead: Can be made in advance and will keep for 7 days in your refrigerator.

Preparation Time:
30 minutes

Fresh-From-the-Garden Olive Toss

Ingredients

• 1/2 cup Lindsay Black Ripe Pitted Olives, drained, coarsely chopped
• 1/2 cup Lindsay Naturals Green Ripe California Pitted Olives, drained, coarsely chopped
• 1 small celery stalk, diced
• 1 medium carrot, diced
• 1/4 Maui or other sweet onion, diced
• 1/2 cucumber, peeled, seeded, and diced
• 1 small green zucchini, unpeeled and diced
• 1 small yellow squash, unpeeled and diced
• 12 cherry tomatoes, halved
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh chives, thinly sliced or
• 2 tablespoons dried chives
• 1 tablespoon finely shredded lemon peel
• 2 tablespoons freshly squeezed lemon juice
• 4 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper to taste

Preparation

1. In a medium bowl combine olives, celery, carrot, onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives.
2. Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well. Season to taste with salt and pepper.

Serves
Servings 10; Serving size 1/2 cup

Notes, Tips & Suggestions
Do ahead: Can be made in advance and will keep for 7 days in the refrigerator.

Preparation Time:
30 minutes

Santa Fe Olive Toss

Ingredients

• 1 1/2 jars (4.5 ounces) Lindsay Spicy Jalapeño Flavor-full Queen Olives, drained, coarsely chopped (about 1 1/2 cups) or 1 can (6 ounces)
• Lindsay Black Ripe Pitted Olives or about 1 1/2 cups Lindsay Naturals Green Ripe California Pitted Olives, drained, coarsely chopped
• 1 ear cooked corn, cooled and kernels cut off the cob or 4 ounces canned sweet corn
• 1 small red bell pepper, stemmed, seeded, and diced
• 1 small yellow bell pepper, stemmed, seeded, and diced
• 5 green onions, thinly sliced
• 3/4 cup canned black beans, rinsed and drained
• 2 tablespoons freshly squeezed lime juice
• 4 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper to taste

Preparation

1. Combine olives, corn, peppers, green onions and black beans.
2. In small bowl, whisk together lime juice and olive oil. Add cumin, chili powder and cilantro to olive mixture; mix well.
3. Taste and season with salt and pepper as needed.

Serves
Servings 10; Serving size 1/2 cup

Notes, Tips & Suggestions
Do ahead: Can be made in advance and will keep for seven days in the refrigerator.

Preparation Time:
30 minutes

SOURCE:
Lindsay Olives