Hearts Of Palm Guacamole Food

HEARTS OF PALM GUACAMOLE

Steps:

• Place hearts of palm, cilantro, minced garlic, lemon juice and olive oil in a medium bowl.
• Use an immersion blender to puree. A food processor or blender could be used also.
• Mash the avocados into the puree mix with the back of a fork.
• Stir in spices.
• Stir in tomato and onion and jalapeno or cayenne if desired.
• Use it just as you would regular guacamole.

BAKED HEARTS OF PALM

Steps:

• Preheat oven to 375°F.
• Toss hearts of palm with all ingredients and spread evenly in glass pan.
• Bake for approx 20 minutes or until lightly crisped/browned.

COEURS DE PALMIER EN VINAIGRETTE (MARINATED HEARTS OF PALM)

Steps:

• 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.

HEARTS OF PALM & TOMATO POPPERS (ATKINS)

Steps:

• In a large bowl toss hearts of palm slices, oil, garlic, oregano, salt, and pepper. Marinate 20 minutes for flavors to blend.
• Cut cherry tomatoes in half. To serve, spread out lettuce on a serving platter. For each hors d'oeuvre, skewer one heart of palm piece and and one tomato half on a toothpick. Arrange on platter; scatter olive halves over all.

CREAM OF HEARTS OF PALM SOUP

Steps:

• 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.