br>Drain the hearts of palm and cut each lengthwise into
br>Toss the Hearts of Palm with 1/2 cup of
elery and the Hearts of Palm into bite sized pieces. Use
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.
Cut hearts of palm into 3/4-inch lengths and set with a cup end up on a small tray.
Mix mayonnaise, dill and lemon juice.
On top of each palm piece, place an equal amount of dill mayonnaise. Set 1 shrimp and 1 tiny dill sprig on top of each palm piece. Serve or cover and chill until the next day.
Heat 1 teaspoon palm oil and olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add red and green bell peppers and cook for 3 minutes. Stir in hearts of palm and tomato and drizzle with remaining palm oil.
Pour coconut milk into the pot and season stew with salt. Mix gently, stir in parsley, and simmer until all the vegetables are soft, about 10 minutes.
rim ends of hearts of palm, then cut crosswise into very
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Rinse hearts of palm in cold water and blot
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.
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.
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.
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.
eady, 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 romaine on a platter and toss with parsley tops.
Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle.
Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens.
Shred cheese with a vegetable peeler into short ribbons.
Drizzle the salad with balsamic vinegar and oil.
Season with salt and pepper.
Drain and rinse the palm hearts then place in a food processor and puree.
Melt butter in a saute pan.
Add flour and cook over low heat stirring constantly into a blonde roux.
Slowly add warm chicken stock stirring with a wire whip so it is lump free.
Blend in the palm hearts.
Add the milk and cream just before serving.
Bring to serving temperature but do not allow to boil.
Add a little pepper to accent the taste.
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!
Using a food processor, puree the garlic into a paste. Add hearts of palm and process to a course puree. With the machine on, add oil in a thin stream until mixture is a velvety puree.
Transfer the puree to a serving bowl and stir in tomatoes and scallions. Adjust salt if needed.
Let sit at room temperature and serve within an hour. If topping salad greens chill mixture in refrigerator.