Gold medalist and World Champion swimmer Natalie Coughlin is an avid cook and a passion ate 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.
Mesclun Salad With Dried
Plums, Goat Cheese and
Pecans
Makes 4 servings
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
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. Divide among 4 salad plates; sprinkle each salad with 3 tablespoons dried plums, 2 tablespoons goat cheese and 2 tablespoons pecans..
Pizzettas With Dried Plums and
Caramelized Onions
Makes 4 pizzettas
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
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.

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.