arugula fennel and dried plum flatbread

“I received free samples of California Dried Plums mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Arugula, Fennel and Dried Plum Flatbread, a simple, sweet and savory summertime dinner!

Arugula, Fennel and Dried Plum Flatbread ~vegetarian~

As part of Recipe Redux, I was given samples of California Dried Plums to experiment with.  I instantly ripped open the package on the way back from the mail box for a taste!  These aren’t the dried plums (aka prunes) that were a staple in my grandma’s diet (for the obvious reasons!)…these were plump, sweet and delicious!

After refraining from eating all the samples, I got down to business.  I tossed around the idea of baking with them, but decided to keep them in their whole form as to not mask their natural sugary flavor!  For more of a “meal” than a salad, I served this creation on top of a warm flatbread pizza.  Salted pumpkin seeds add some crunch and the plums nicely balance out the unique licorice flavor of fennel and bitter greens.  I did add some locally made Parmigiano Reggiano cheese, but this recipe can be easily veganized by leaving it out :)

arugula, fennel and dried plum flatbread
Arugula, fennel and dried plum flatbread, a simple and sweet summertime meal! Makes 8 servings
Recipe type: Main
Cuisine: Vegetarian
Serves: 8
  • 1 whole wheat pizza dough
  • 2 cups arugula
  • ¼ cup salted pumpkin seeds
  • ¼ cup fennel, sliced thin
  • ½ cup California Dried Plums, chopped
  • ⅓ cup parmigiano reggiano flakes (optional)
  • Balsamic Vinaigrette:
  • 5 tablespoons extra virgin olive oil
  • 1.5 tablespoons balsamic vinegar
  • 2 California Dried Plums
  • sea salt and pepper to taste
  1. Cook pizza dough on an oiled pan or pizza stone on 450 degrees for 15 minutes or until lightly golden.
  2. Meanwhile, combine arugula, pumpkin seeds, fennel, and California Dried Plums in a large bowl. In a food processor, blend together olive oil, balsamic vinegar and dried plums until dried plums are pulverized. Drizzle vinaigrette on salad and toss to coat. Taste and adjust sea salt and pepper as needed.
  3. Serve arugula salad on flat bread, top with parmigiano reggiano flakes and enjoy!

Arugula, Fennel and Dried Plum Flatbread ~vegetarian~

May kicks off National Osteoporosis Month, a time to bring attention and awareness to the disease that affects 9 million Americans. (National Osteoporosis Foundation)  Making changes in your diet and lifestyle are essential for prevention and slowing the progress of osteoporosis. Getting adequate vitamin D and including foods high in calcium, potassium, magnesium, vitamin K and vitamin C is essential for bone health.

Did you know dried plums help support healthy bones?

Emerging research shows that eating dried plums may have positive effects on bone health. Previous studies discovered that eating 100 grams (two servings; about 8- 10 dried plums) of dried plums for one year was associated with increased bone mineral density (BMD) and improved indices of bone turnover in postmenopausal women. At Experimental Biology, March 28- April 1, 2015, a current study presented as a poster, examined whether 50 grams (one serving; about 4-5 dried plums) would be as effective as the larger dose. The results indicated that one serving of dried plums may be as effective in preventing bone loss in older, osteopenic postmenopausal women.


California dried plums can be added to savory recipes such as this one, or can be a healthy substitute to baked goods!

  If your recipe calls for butter or oil as the fat source, you can reduce your fat by half and then add and replace what you have taken away with the same measurement of prune purée. Just remember to reduce your sugar by half in most recipes, since the prunes are naturally sweet.

Check out the other Recipe Redux California Dried Plum creations!

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spring vegetable quinoa paella

Spring is in the air and soon asparagus will be shooting up through the ground, vines ripe with tomatoes and plants popping with peas!  Mix them into this Spring Vegetable Quinoa Paella for a nutritious and delicious meal!

Spring Vegetable Quinoa Paella ~vegan, gluten free~

 Oh quinoa, I just can’t quit you!  

I swapped out traditional paella rice with quinoa for a nutritional boost!  Then added chickpeas and almonds to make this meal a plant-based protein powerhouse!  Per serving it contains 14 grams of protein!

Asparagus, tomatoes, peas and peppers were the veggies of choice, but you could add in broccoli, zucchini, cauliflower or kale too!  Smoked paprika and saffron add flavor while fresh lemon juice lightens and brightens!

Spring Vegetable Quinoa Paella ~vegan, gluten free~

From start to finish, this recipe is done in under an hour making it an easy week-night family meal!  It serves 6, or can be saved for lunch the next day!

I created this recipe for my first contributing post on Real Housemoms, a blog I am super excited to be a part of!  Please visit Real Housemoms for the whole recipe!

sweet potato quesadillas with black bean pineapple salsa

Sweet Potato Quesadillas with Black Bean Pineapple Salsa

Sweet Potato Quesadillas with Black Bean Pineapple Salsa ~vegetarian~

These quesadillas can be made with or without cheese, an easy meal to please both vegans or vegetarians!

Sweet potatoes mashed with coconut oil, cumin, chili powder and sea salt is sandwiched between a spinach tortilla and heated on a warm skillet.  Add organic shredded cheddar if you would like and top with fresh tropical black bean pineapple salsa…suitable for a meal or served in smaller portions as an appetizer!

Sweet Potato Quesadillas with Black Bean Pineapple Salsa ~vegan or vegetarian~

The salsa recipe is adapted from Martha Stewart.  I kept it on the mild side, but try adding a little chopped jalapeño for heat!  You will have leftovers of the salsa, which you can add to salad greens for lunch tomorrow!

Sweet Potato Quesadillas with Black Bean Pineapple Salsa ~vegan or vegetarian~

sweet potato quesadillas with black bean pineapple salsa ~vegetarian~
Prep time
Cook time
Total time
Sweet Potato Quesadillas with Black Bean Pineapple Salsa Makes 2 quesadillas
Recipe type: Main
Cuisine: Vegetarian
Serves: 2
  • 2 cups sweet potatoes, peeled and chopped
  • ½ tablespoon coconut oil
  • ¼ teaspoon cumin
  • ⅛ teaspoon chili powder
  • sea salt to taste
  • spritz of fresh lime juice
  • 2 large spinach tortillas or 4 small tortillas
  • ½ cup shredded organic cheddar (optional)
  • Black Bean Pineapple Salsa
  • 1 can (15 oz) black beans, rinsed and drained
  • 1.5 cups fresh pineapple, chopped
  • 3 tablespoons red onion, diced
  • 1 lime, juiced
  • 3 scallions, chopped
  • ¼ cup cilantro, chopped (optional)
  • sea salt to taste
  1. For mashed sweet potatoes:
  2. In a small sauce pan, boil chopped sweet potatoes until tender and easily pierced with a fork. Drain and mash with coconut oil, cumin, chili powder, sea salt and lime juice. Taste and adjust seasoning as needed.
  3. For Black Bean Pineapple Salsa:
  4. Mix all ingredients in a medium bowl until well combined. Taste and adjust flavors as needed.
  5. Heat tortilla in a large skillet over medium-high heat. Add half of sweet potato mixture (and cheese if using), fold tortilla in half and cook until tortilla is lightly golden. Top with black bean pineapple salsa and enjoy!

Sweet Potato Quesadillas with Black Bean Pineapple Salsa ~vegan or vegetarian~

Fun Fact:

Pineapple is rich in bromelain, which is a sulfur-containing enzyme that helps with digestion!  It also contains anti-inflammatory agents that may help ease conditions such arthritis and carpal tunnel syndrome as well as speed up recovery from surgery and injury.

Let food be your medicine!

Looking for another pineapple recipe?  Try these!

Grilled Pineapple with Brown Sugar Lime Sauce

Grilled Pineapples with Brown Sugar Lime Sauce ~vegan, gluten free~

Pineapple Cucumber Banana Berry Smoothie

Pineapple Cucumber Banana Berry Green Smoothie ~ A smoothie to rehydrate and replenish your cells during these cold winter months!