(Family Features) — Supplementing 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 of vitamins, minerals, antioxidants and fiber. Together, these nutrients form a web of vital functions that support overall health.

Find more recipe ideas at CaliforniaPrunes.org.

Caramelized Onion, Mozzarella, Prune and Thyme Flatbreads

Prep time: 15 minutes

Cook time: 1 hour, 30 minutes

Yield: 4 flatbreads

Caramelized Onions:

2 tablespoons olive oil

1/2 cup butter

6 large yellow sweet onions, sliced into thin half circles

3 sprigs fresh thyme

coarse kosher salt, to taste

Flatbreads:

4 personal flatbreads

1 cup caramelized onions

4 ounces fresh mozzarella

10 California Prunes, diced small

1 tablespoon fresh thyme leaves

sea salt, to taste

coarsely ground black pepper, to taste

To make caramelized onions: Preheat oven to 400 F.

In large stockpot over medium-low heat, warm oil and melt butter. Add onions and cover; cook 20-25 minutes, stirring occasionally. Add thyme sprigs and season with salt, to taste; turn pan lid slightly ajar. Place pot in oven 1 hour, stirring occasionally.

To make flatbreads: Preheat oven to broil. On sheet pan, toast flatbreads under broiler 4 minutes, or until toasted, flipping halfway through.

Spread 1/4 cup of caramelized onions over each toasted flatbread. Refrigerate leftover onions.

Tear mozzarella and place over onions. Divide prunes among flatbreads and place flatbreads under broiler 4-6 minutes until cheese has melted and is beginning to brown.

Sprinkle flatbreads with fresh thyme and season with salt and pepper, to taste.

Citrus Breakfast Toast

Prep time: 13 minutes

Cook time: 2 minutes

Servings: 2

Prune Puree:

16 ounces pitted California Prunes

1/2 cup hot water

Citrus Breakfast Toast

1 large citrus fruit, peels and piths removed with knife, sliced into rounds

1 1/2 tablespoons raw sugar

4 tablespoons sunflower butter

2 slices whole-grain sourdough bread, toasted to desired darkness

2 tablespoons prune puree

1 tablespoon sunflower seeds

2 California Prunes, finely diced

To make prune puree: In blender, pulse prunes and water to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.

Store in airtight container up to 4 weeks.

To make bruleed citrus wheels: Place citrus wheels on baking sheet and divide sugar evenly among each piece.

Using circular motion, pass flame of culinary torch repeatedly over sugar until it boils and turns lightly charred and amber.

To build toast: Spread 2 tablespoons sunflower butter on each piece of toast. Top each with 1 tablespoon prune puree spread evenly across sunflower butter. Sprinkle each evenly with sunflower seeds and diced prunes. Top each with half broiled citrus and serve.

Alteration: Use broiler set on high instead of culinary torch to caramelize sugar.