Marination 101 Workshop

April 13, 2026

Starkville, MS

We’re attending this hands-on marination lab/lecture-based workshop held at Mississippi State University.

Get to Know Our Prune Ingredients

Chef Rick Perez walks through our range of ingredients, including prune puree, powder, and concentrates.

Watch Video

Prunes give moisture and improve the texture of these Eastern Mediterranean lamb meatballs with yogurt sauce.

Spiced Lamb Meatballs with Yogurt Sauce

Cook Time: 20 min

Prune Bits

Meat / Poultry / Fish

Feta, Lentil and Wheat Berry Salad with Orange-Prune Dressing

Cook Time: 40 min, plus 6 hours soaking time

Diced Prunes, Prune Bits

Vegetables / Sides

Spiced Lamb Meatballs with Yogurt Sauce

Cook Time: 20 min

Prune Bits

Meat / Poultry / Fish

Feta, Lentil and Wheat Berry Salad with Orange-Prune Dressing

Cook Time: 40 min, plus 6 hours soaking time

Diced Prunes, Prune Bits

Vegetables / Sides

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Marination 101 Workshop

April 13, 2026

Starkville, MS

Get to Know Our Prune Ingredients

Get to Know Our Prune Ingredients

Spiced Lamb Meatballs with Yogurt Sauce

Cook Time: 20 min

Prune Bits

Meat / Poultry / Fish

Cream Cheese Prune Board

Dairy

Feta, Lentil and Wheat Berry Salad with Orange-Prune Dressing

Cook Time: 40 min, plus 6 hours soaking time

Diced Prunes, Prune Bits

Vegetables / Sides

Plum Hoisin Sauce

Cook Time: 25-30 min

Dried Plum Puree

Dairy-Free, Sauces / Rubs

Spiced Lamb Meatballs with Yogurt Sauce

Cook Time: 20 min

Prune Bits

Meat / Poultry / Fish

Cream Cheese Prune Board

Dairy

Feta, Lentil and Wheat Berry Salad with Orange-Prune Dressing

Cook Time: 40 min, plus 6 hours soaking time

Diced Prunes, Prune Bits

Vegetables / Sides

Plum Hoisin Sauce

Cook Time: 25-30 min

Dried Plum Puree

Dairy-Free, Sauces / Rubs

Join Our Newsletter

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