RECIPES
Always Delicious
Hearts of Palm Ceviche
Ingredients:
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1 14 oz can of Dulu Pickled Hearts of Palm Slices
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½ pint of cherry or grape tomatoes, quartered
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2 roasted bell peppers, diced
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1 Serrano chile, minced
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1 handful cilantro, minced
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The juice of 1 or 2 limes
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1 avocado
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1 pinch of cumin powder. Salt and pepper to taste
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Preparation:
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Toss together the Dulu Pickled Hearts of Palm, avocado, tomatoes, bell peppers and the Serrano chile; add the juice of 1 lime.
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Add in cumin, salt and pepper, toss and let it sit for 5 minutes. Taste and adjust the seasoning to taste.
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Toss in minced cilantro just before serving.
Grilled Avocados stuffed with Hearts of Palm Salsa
Ingredients:
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Smoky Hearts of Palm Salsa
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Serves 6
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1 14.5 ounce jar of hearts of palm, drained (about five 4-inch sticks)
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½ medium red bell pepper, diced small
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2 heaping Tablespoons yellow onion, chopped small
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¼ cup loosely packed cilantro leaves, roughly chopped
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2 Tablespoons freshly-squeezed lime juice
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¼ teaspoon smoked paprika
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¼ teaspoon ground chipotle chile pepper
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Grilled Avocados
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3 ripe avocados
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3 teaspoons freshly squeezed lime juice, divided
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Extra virgin olive oil for lightly oiling avocados
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Tortilla chips (optional)
Avocado Red Onion and Hearts of Palm Salad
Ingredients:
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4 Dulu Pickled Hearts of Palm, sliced
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1 avocado
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½ cup of red onion, sliced
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Olive oil
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Balsamic vinegar
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Salt and pepper
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Preparation:
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Slice the avocado in wedges, and thinly slice the onions. Cut the La Cima Hearts of Palm in slices.
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Arrange the three ingredients in the plate or put them in a large salad bowl.
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Drizzle the mixture with olive oil and the balsamic vinegar. Use salt and pepper to taste.
Salad with Hearts of Palm and Corn
Ingredients:
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2 cans of sweet corn, drained
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1 14.5 oz jar of Dulu Pickled Hearts of Palm Slices, also drained
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¼ cup of chopped red onion
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¼ cup of chopped parsley (optional)
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3 avocados cut into chunks
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The juice of one lemon
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½ teaspoon of kosher salt
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¼ teaspoon of freshly ground black pepper
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Preparation:
Put these ingredients together in a bowl: Corn, Hearts of Palm, red onion, parsley and the avocados. Squeeze all over them the lemon juice, as well as salt and pepper to taste.
Let the salad sit for 15 to 20 minutes so the flavors can mingle, and serve.
Hearts of palm mousse
Ingredients
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1 teaspoon olive oil
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1 grated onion
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2 medium tomatoes, peeled, seeded and chopped
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chopped hearts of palm400 g of
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200 g ricotta cheese
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1 cup heavy cream
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Salt
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1 envelope unflavored gelatin
Preparation
First brown the onions next to the tomatoes in a pan with oil over medium heat for a few minutes.
Then add the cheese, hearts of palm, heavy cream and salt. Next, mix well and cook for 3 minutes. During this time stir constantly.
On the other hand, make the gelatin and then mixed it with the prepared hearts of palm until you get a homogeneous mix.
After achieving this mixture, place the mixture into a rectangular container and keep it for 3 hours in the refrigerator.
When it´s rather firm, remove it from the container and enjoy.
Hearts of Palm Au Gratin
Ingredients (to 4 people):
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1 28 oz can of Hearts of Palm Slices
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Tomato sauce as required
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50 grams of grated gruyère cheese
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25 grams of grated parmesan cheese
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2 tablespoons of cream
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Preparation:
Drain the Hearts of Palm. Mix the tomato sauce with the cream and warm them in a low heat for 5 minutes. Put the Hearts of Palm in an oven pan, covering them with the sauce, then sprinkle the two types of cheese. Take the pan to the oven for a few minutes.
Cheesy Hearts of Palm Dip
Ingredients:
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1 14 oz can of Dulu Pickled Hearts of Palm Slices, drained and chopped
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1 cup of shredded mozzarella cheese
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1/2 cup of grated parmesan cheese
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3/4 cups of mayonnaise
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1/4 cup of sour cream
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3 tablespoons of minced green onions
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Paprika
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Preparation:
1. Preheat your oven to 350°.
2. Spray a baking pan or plate with a no-stick cooking spray.
3. Mix the hearts of palm with mozzarella, mayonnaise, parmesan cheese, sour cream and 2 tablespoons of green onions.
4. Put the mixture in the pan and sprinkle with paprika.
5. Bake for 20 minutes or until it starts to bubble.
6. Place the remaining onions on top.
Hearts of Palm Fritters
Ingredients
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1 jar hearts of palm2 eggs
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3 tablespoons chopped chives
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3/4 cup almond flour
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1 cup coconut flour
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minced garlic (to taste – I’m a garlic lover so I used 2 tablespoons)
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salt
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pepper
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Directions
Heat your skillet with vegetable oil on high heat. While that is heating up, take out the hearts of palm and dry on a paper towel to let it drain thoroughly. Cut the hearts of palm into pieces about one inch thick and transfer to a mixing bowl.
Heart of Palm wrapped with Prosciutto
Ingredients
• 1 can of Heart of palm
• 8 ounces of proscuitto
• 1/2 cups Dijon Mustard
• 1 can Black Olives
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Directions
1. Cut each piece of heart of palm in half so that you have 2 shorter pieces. Then cut each half piece into fourths lengthwise, so that you have 4 long pieces per half piece of heart of palm.
2. Slice the prosciutto into a size that snugly wraps around each heart of palm. (You should be able to use a 8oz. package of prosciutto per 1 can/jar of heart of palm.) Place the wrapped heart of palm fanned out on a platter.
3. Place a bowl of good quality mustard in center of platter. Garnish the plate with whole black olives.
4. Enjoy!
Cream of Hearts of Palm Soup
Ingredients
• 4 cups of water
• 1 tablespoon of corn starch
• 3/4 oz of butter
• 1 can of hearts of palm
• 1/2 cube of chicken stock base
• pepper
• salt
Preparation
Set aside one heart of palm. Cut the rest into rounds. In a pot, melt the butter, then sauté the rounds for several minutes, adding the water with half the chicken stock cube dissolved in it. Let this cook for five minutes after it comes to a boil. Blend it in a blender. Taste and add salt and pepper to taste. Put it back on the stove and add the corn starch that has been dissolved in a little cold water. Stir it constantly and let it thicken up a bit. Pour in the soup, add cream on top, swirl and garnish with the reserved heart of palm cut into thin rounds.
