LEMONY HEARTS OF PALM SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
- Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams
Nutrition Facts : Calories 130 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 462 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 3 grams, Sugar 2 grams
BAKED HEARTS OF PALM
So easy to make. So delicious. All measurements are estimations. This dish goes great as a side to a hearty pasta. Such as Recipe #17197.
Provided by GourmetGradStudent
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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.
17 WAYS TO USE CANNED HEARTS OF PALM
These simple hearts of palm recipes are fresh, inviting, and so tasty. From salad to crab cakes to soup and tacos, you'll never run out of delicious meal ideas.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a hearts of palm recipe in 30 minutes or less!
Nutrition Facts :
HEARTS OF PALM PARM
Our chopped challenge this week was hearts of palm. Instead of adding it to a salad, we paired it with a hearty, savory tomato sauce, where it took on pasta's best characteristics. Chopped Basket Ingredient: Hearts of Palm
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F with a rack set on the middle shelf. Place the hearts of palm onto several layers of paper towels to absorb any excess liquid. Season lightly with salt.
- Heat 2 tablespoons of the oil in a large high-sided skillet over medium to medium-high heat until it just starts to shimmer. Sear the hearts of palm until golden brown on both sides, 2 to 4 minutes total. You may need to do this in two batches to avoid crowding the skillet. Transfer to a baking sheet or large plate. Discard the used oil and wipe out the skillet.
- Add the remaining oil to the same skillet over medium-high heat. Add the onions and 1/2 teaspoon salt and cook until softened and lightly browned, stirring occasionally, 6 to 8 minutes. Add the garlic and cook until just softened, stirring constantly, about 1 minute. Stir in the crushed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt and fish sauce if using. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 15 minutes.
- Season with additional salt if needed. Carefully pour the sauce into a 13- by 9-inch baking dish. Add the browned hearts of palm to the sauce in a single layer and sprinkle all over with the grated cheese. Bake until the cheese is lightly golden brown, about 10 minutes. Allow to sit at room temperature for 5 minutes before serving. Top with the basil.
- To serve, divide the warm polenta among 6 bowls and top with the hearts of palm and tomato sauce.
HEARTS OF PALM WITH HERB PASTRY & SPICY TOMATO SAUCE
This can be served hot or cold. You can use a prepared pie crust or make your own using the recipe below.
Provided by Susan 2
Categories Vegetable
Time 2h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 30
Steps:
- For Pastry: Sift flour w/ salt & cayenne pepper; Rub in butter & shortening until mixture resembles breadcrumbs; Stir in herbs & mix well.
- Add cold water and mix to a firm dough,first with knife, then with hand; Add more water, if necessary.
- Wrap and chill for 30 minutes before using; Heat oven to 400° F; Roll out pastry, line 11 inch flan ring or pie dish & chill. Bake pastry (prick & weigh down with wax paper & beans) 15 mins, then bake another 5 minutes Cool slightly, lower oven temp to 350.
- For filling: Melt butter, add hearts of palm, parsley & oregano & cook over medium heat 5 minutes; Set aside to cool slightly.
- Mix eggs, yolks and 1/2 & 1/2; Season with salt & pepper. Spoon hearts of palm mixture onto pastry, sprinkle with cheese & pour liquid over top. Bake until set, 25 mins; Cool for 10 mins before transferring to serving dish.
- For sauce: Mix all ingredients in large sauce pan & gently bring to a boil; Season with salt & pepper, reduce heat & cook uncovered 30 minutes. Serve sauce warm (on the side).
- Serve hot or cold.
Nutrition Facts : Calories 593.8, Fat 40.7, SaturatedFat 18.8, Cholesterol 201.3, Sodium 888.7, Carbohydrate 46.6, Fiber 6.3, Sugar 3.6, Protein 14.3
HEARTS OF PALM SALAD WITH LIME & HONEY DRESSING
Try to seek out this South American favourite that's similar to celery and artichoke. Serve in a crunchy, fresh salad with zesty dressing
Provided by Jennifer Joyce
Categories Side dish
Time 20m
Number Of Ingredients 12
Steps:
- Blanch the green beans for 1-2 mins in boiling salted water, drain and rinse in cold water. Dry on a tea towel and put in a large salad bowl.
- Squeeze some lemon over the onion and avocados and let sit for 1 min. Add the tomatoes, hearts of palm, olives, onion, and avocado to the beans.
- Put the dressing ingredients in a small jar with a fitted lid. Add some seasoning and shake well. Just before serving, pour the dressing over and mix.
Nutrition Facts : Calories 284 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium
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BRAZILIAN PASTEL - 3 FILLINGS - OLIVIA'S CUISINE
From oliviascuisine.com
5/5 (1)Total Time 1 hr 5 minsEstimated Reading Time 6 minsCalories 146 per serving
- In a large bowl, combine the flour and salt. Make a hole in the middle and add the water, oil, vinegar and cachaça. Mix well, using your hands, then transfer to a flour dusted surface and knead until the dough is smooth, elastic and no longer sticking to your hands or counter. Cover with a towel and let it rest for 30 minutes.
- In a large skillet, over medium high heat, add the olive oil and then sauté the onion and garlic until translucent, about 2 minutes.
- In a large skillet, heat the olive oil and butter over medium high heat. Add the onions and garlic and sauté until translucent, about 2 minutes.
- Divide the dough in half. On a floured surface, roll out one of the halves as thinly as you can (about a 9 by 12-inch rectangle), without tearing the dough. Using a round cookie cutter (I use a 4-inch), cut about 15 circles of dough and reserve on a baking sheet, over parchment paper. You can also cut them into rectangles, as small or big as you'd like.
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