Grilled Hearts Of Palm Radicchio And Asparagus Food

GRILLED HEARTS OF PALM AND CRAB SALAD WITH MANGO

Steps:

• Heat grill to high. Drizzle hearts of palm with oil and season with salt and pepper. Grill for 30 seconds to 1 minute per side until slightly charred and just warmed through. Remove from heat.
• Whisk together coconut milk, hot sauce, lime juice, honey, 1 teaspoon salt, 1/4 teaspoon pepper, cilantro, and red onion in a medium bowl. Add the crabmeat, mango, grilled hearts of palm, and mesclun, and toss until well dressed. Mound onto a serving plate and drizzle with more hot sauce, if desired. Sprinkle with torn cilantro leaves and serve.

GRILLED RADICCHIO & (VEGGIES OF CHOICE)

Steps:

• Place the garlic, olive oil, rosemary, sage, thyme, vinegar, salt, and pepper in a large bowl and mix well.
• Add the radicchio and gently toss so that it is well coated.
• Cover and let marinate at room temperature for at least 1 hour.
• Preheat grill.
• Place the radicchio on hot grill and baste the marinade on top.
• Grill turning with tongs till edges of the radicchio are crisp and almost beginning to look burnt, about 15 minutes.
• Serve immediately, with grated Parmesan cheese.

CHILLED HEARTS OF PALM WITH ASPARAGUS AND COCONUT LIME DRESSING

Steps:

• In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
• In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
• To serve, sprinkle macadamia nuts on each serving.