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| Buy Fresh Hearts of Palm "Because You CAN!" |
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| Fresh Hearts of Palm Company |
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Some of our favorite recipes using DeKing of Hearts Fresh Hearts of Palm... steamed, grilled, raw, roasted, sauteed, try this delicious treat in a variety of ways |
| Thrill Your Grill With Hearts |
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| Thrill Your Grill with Hearts |
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1 lb. Fresh hearts of palm 4 garlic cloves 2 lemons ½ cup extra virgin olive oil Sea salt, pepper to taste Mix together ingredients and allow to fuse for about 15 min. Cut hearts in half lengthwise. Pour marinade over palms and chill for 15 min. Grill 3-5 minutes on each side. Brush with marinade before turning. |
| Not Your Average Swamp Cabbage |
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| Not Your Average Swamp Cabbage |
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1 lb. FRESH HEARTS OF PALM NUGGETS Pinch o’ parsley Big splash of olive oil 2 key limes or 1 lime splash o’ white wine Let’s Cook!! Heat olive oil- get it REAL HOT! Cut palm nuggets into bite-size chunks, and sauté with shallots. Add white wine, lime juice, and parsley. Reduce heat, cook 5-10 minutes. Serve ‘em up!! |
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| Pura Vida de Costa Rica |
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1 lb. FRESH HEARTS OF PALM 1 sweet onion, chopped 1 red pepper, chopped fine 1 celery stalk, chopped fine 2 cups heavy cream Big splash of brandy to taste Saute hearts of Palm, onion, red pepper, and celery until Palms are tender but crunchy. Salt and pepper to taste, add heavy cream and stir until it thickens, then add brandy. A Costa Rican traditional dish served over pan seared white fish of your choice |
| Love Stack with Citrus-Mint Vinaigrette |
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| Love Stack with Citrus-Mint Vinaigrette |
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Using a 6” high ring mold, stack ingredients in th following order: FRESH HEARTS OF PALM blood orange or pink grape fruit sections Lump crab meat Mache, Sunflower sprouts, or Lettuce of choice To prepare Vinaigrette: ¼ cup of fresh orange juice 2 T. dry vermouth ½ cup chopped fresh mint Salt and fresh ground white pepper to taste Add in a slow steady stream, whisking constantly: 1 cup of qrape seed oil, taste and adjust the seasonings. Use at once or cover and refrigerate. |
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| Cold-Hearted Palm Bisque |
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4 T. Butter 2 cups FRESH HEARTS OF PALM 2 cups sweet diced onion 1 large potato, diced 1 T. minced fresh parsley ¼ tsp. white pepper ½ tsp. Salt pinch of ground nutmeg 4 cups chicken broth or vegetable broth 1 cup half & half Saute sliced palm, onion, potato, and spices in butter for 10 minutes. Add broth, simmer 15-20 minutes. Puree mixture, and add half & half. For a thinner bisque, strain through a chinois. Serve hot or chilled. Makes 8 servings. |
| "My Heart's on Fire" Chutney |
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| "My Heart's on Fire" Chutney |
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2 cups FRESH HEARTS OF PALM NUGGETS 1 small fresh pineapple, chopped 1 med. Fresh papaya, chopped 1 T. fresh ginger 6 T. granulated sugar 2/3 cup unsweetened coconut 1 T. hot Asian chili paste Saute all ingredients except chili paste, uncovered, for one hour or more, until mixture becomes syrupy. Fold in chili paste. Makes 2 ½ cups. Serve with BBQ Shrimp. |
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