Growing up, my grandparents must have had a plum tree because they brought us bags of dried plums every time they visited. My mom would stow them away in the freezer and we'd all forget about them. To this day, she still has a stash. It's only now as an adult, that I've learned how to incorporate dried plums into meals. The spring season means a whole host of grain salads in our household with fresh, raw greens and herbs taking center stage after a winter of warm dishes. Inevitably, I end up adding sweet fruits into these salads. Dried plums and oranges made their way into this non-traditional millet tabbouleh, and meld extremely well with the parsley and mint.

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