nd the Hearts of Palm into bite sized pieces. Use fresh hearts of palm over canned
br>Toss the Hearts of Palm with 1/2 cup of the remoulade. Set
Wash quinoa in 3 changes of cold water in a bowl,
In a small bowl, whisk together garlic, olive oil, vinegar, mustard and salt and pepper to taste.
In a large salad bowl, combine hearts of palm, artichokes, tomatoes and parsley.
Pour dressing over hearts of palm mixture, tossing to coat.
Cover and chill 30 minutes.
Spoon marinated mixture over greens and serve.
Mix all the ingredient except for the hearts of palm together in a bowl.
Slice the hearts of palm into coins. Add to the vinaigrette.
Chill in the fridge for at least 2 hours before serving.
Cut the heart of palm into small bite sized pieces and place on lettuce lined plates. Squeeze lime juice over the hearts of palm. Add a tiny dash of salt and fresh pepper.
The optional ingredients can be added together or individually. Mayonnaise can be substituted for the lime, salt, and pepper as is common in restaurants.
ized chunks.
Rinse hearts of palm in cold water and blot
carefully cut out each section of fruit by inserting the blade
alad bowl, combine the spinach, hearts of palm, strawberries, and walnts. When ready
In a non-aluminum bowl, combine the vinegar, oil, thyme and pepper.
Cut the hearts of palm in half crosswise.
Wrap each piece in a slice of Prosciutto; secure with a toothpick.
Place the hearts of palm in the marinade; chill for 3 hours.
Remove palms from the marinade.
Place the arugula leaves on a serving platter. Arrange the wrapped hearts of palm on top.
Sprinkle with a grinding of pepper.
Serve at room temperature.
In a glass baking dish coated with nonstick cooking spray, place chopped hearts of palm along the bottom.
Squeeze all liquid from spinach.
In skillet, melt 1 Tbsp. margarine.
Add spinach; heat and add flour, yogurt, milk, garlic, salt and pepper.
Mix well and spread over hearts of palm.
In remaining margarine, saute mushrooms.
Salt and pepper to taste.
Spread mushrooms over spinach mixture (may be prepared day before to this point).
Cover with topping.
Yield: 4 servings.
t's ready, add the hearts of palm and mix well.
Remove
Combine the dressing ingredients in a covered jar and shake vigorously to mix.
For the salad, combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
Pour the dressing over and mix well; refrigerate for at least 1 hour.
When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.
Drain the hearts of palm, cut them into 1/2-inch pieces, and put them into a large bowl.
Stir in the red pepper, yellow pepper, and chopped parsley.
In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently.
Season to taste with salt (optional) and pepper.
Line a serving bowl with lettuce leaves, spoon the salad on top and serve.
Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.
Measure 3/4 cup hearts of palm juice into a bowl; discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.
Minced or finely chop the hearts of palm and giardiniera.
Combine minced hearts of palm, minced giardiniera, and olive oil.
Season to taste with salt and freshly ground pepper.
Use as a relish or spread in your sandwiches, or even as a dip with lavash crackers.
Store in airtight container in refrigerator.
Note: giardiniera is a mixture of pickled vegetables, commonly found in the pickle section of the grocery store; also, a bit of balsamic and crumbled feta are good additions to the relish, too!
Steam asparagus for 4 minutes; drain and submerge in ice water to cool.
Drain well and combine with hearts of palm.
Mix vinegar, garlic, salt and pepper, then gradually drizzle in oil, whisking until blended well.
Pour over asparagus and hearts of palm; marinate for at least 8 hours.
Add tomatoes.
minutes. Add tomatoes and hearts of palm; saute until tender, about 5
In a non-reactive bowl combine oil, vinegar, salt, pepper, and thyme.
The hearts of palm should be tender, if they are very thick, cut them in half lengthwise.
Cut hearts (even if they've been split) in half cross-wise.
Wrap each palm half with a slice of the prosciutto and secure with a toothpick.
Place wrapped palms in marinade, and cover and chill at least 3 hours or over night.
Remove from marinade - serve on lettuce leaves with an additional grind of black pepper!
Drain hearts of palm and chop finely.
(One of those Zyliss (sp?) choppers come in handy here) Save 1 T green onion and 1 T parmesan for garnish.
Mix hearts of palm with the rest of the ingredients.
Spread mixture into a medium-sized baking dish.
Garnish with cheese and onion.
Bake at 350F until hot and bubbly, about 20 minutes.
Pop under the broiler to brown.
Serve with bread or crackers. (GF if necessary)