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Bacon Wrapped Hearts of Palm with Pesto

Ingredients

• 5 strips of bacon, sliced in half lengthwise
• 5 whole hearts of palm (from one 15-ounce can), halved lengthwise
• 1/3 cup basil pesto, for dipping

Preparation

• Preheat the oven to 375°. Wrap each heart of palm with a strip of bacon. On a parchment-lined baking sheet, arrange the bacon-wrapped hearts of palm with the bacon ends facing down so they don’t unravel.
• Bake until the bacon is browned and crisp on the underside, about 20 minutes. Turn the hearts of palm over and bake for about 10 minutes longer, until the fat is completely rendered and the bacon is crisp all over. Serve warm, with pesto for dipping.

Tomato and Hearts of Palm Salad

Ingredients

• 3 cups cherry tomatoes, sliced in half
• 1 15-ounce can hearts of palm, drained and sliced into ¼ inch rings
• ¼ cup thinly sliced or shaved red onion
• ¼ cup chopped Italian parsley
• ¼ cup vegetable oil
• 1½ tablespoon red vinegar
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Preparation

• Combine tomatoes, hearts of palm, red onion and parsley in a large bowl. In a small bowl, mix the vegetable oil, vinegar, sugar and salt and pepper until sugar is dissolved. Pour vinaigrette over tomato mixture and gently mix. Add more salt and pepper to taste. Serve at room temperature.

Hearts of Palm Ceviche

Ingredients

• 28 ounces hearts of palm organic, canned, low-sodium
• 2 green onions the skinniest in the bunch, thinly sliced (scallions, spring onions)
• 1 jalapeño red if available, deseeded and minced
• 1 bell peppers red, yellow, or orange, finely chopped
• 6 cherry tomatoes seeded, finely chopped
• 1 cucumbers Persian if available, diced, or regular, peeled, deseeded, and diced
• 2 limes juiced (about 1/4 cup)
• 1/4 cup extra virgin olive oil
• 1/4 tsp sea salt (omit for low-sodium diet)
• 1 clove garlic pressed
• 1/4 tsp white pepper
• 2 tbsp cilantro minced

Preparation

• Prep all the vegetables and add them to your serving bowl.
• Whisk the dressing ingredients together: lime juice through white pepper. Pour over and toss well.
• Add half the cilantro and toss. Refrigerate at least 30 minutes for the best flavor.
• Sprinkle with remaining cilantro when serving.

Spicy and Seared Hearts of Palm Rounds

Ingredients

• 1 14-ounce can of heart of palm, drained, and sliced into 1/2-inch rounds
• A couple of tablespoons of seasoning blend of choice
• 1 teaspoon of coconut or olive oil

Preparation

• Add the seasoning blend to a small bowl. Dip rounds into the spices, flipping so both sides are coated. Lay on a tray or plate.
• Coat a frying pan with oil, just a thin layer will work. Heat the pan over medium heat.
• Carefully arrange the rounds on the hot pan. Cook on each side 1-2 minutes, until lightly browned. Transfer to serving platter or use as desired.

Hearts of Palm and Radish Coins with Shrimp

Ingredients

• 3-4 hearts of palm (1- to 1-1/2 -inch diameter), rinsed and cut into 1/4-inch-thick coins (you’ll need 24)
• 2 Tbs. plus 1/4 tsp. fresh lime juice
• 2 Tbs. extra-virgin olive oil
• Pinch of granulated sugar
• Kosher salt
• 1 Tbs. mayonnaise, preferably Hellmann’s or Best Foods brand
• 1/4 tsp. coriander seeds, toasted and coarsely ground in a mortar
• 1/4 tsp. freshly grated lime zest
• Pinch of cayenne
• Freshly ground black pepper
• 48 small peeled and deveined cooked shrimp (71 to 90 or 100 to 150 per lb.)
• 5–6 radishes (1 to 1-1/2 inches wide), sliced into 1/4 -inch-thick coins (you’ll need 24)
• 24 fresh cilantro leaves for garnish

Preparation

• Lay the palm coins in a single layer in a non-reactive dish. Drizzle with 2 Tbs. of the lime juice, 3 Tbs. water, and the olive oil. Sprinkle evenly with sugar and a generous pinch of salt. Shake the dish to coat the palm coins and let sit while preparing the remaining ingredients.
• In a medium bowl, mix the remaining 1/4 tsp. lime juice with the mayonnaise, coriander seeds, lime zest, cayenne, a generous pinch of salt, and a pinch of pepper. Toss the shrimp with the mayonnaise and season to taste with salt and pepper.
• Carefully drain the hearts of palm and pat dry with paper towels. Top each radish coin with a palm coin of similar size, two shrimp, and a cilantro leaf.

 
Nutritional Information

Nutritional Sample Size per piece
Calories (kcal) : 30
Fat Calories (kcal): 15
Fat (g): 2
Saturated Fat (g): 0
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 1
Cholesterol (mg): 15
Sodium (mg): 65
Carbohydrates (g): 1
Fiber (g): 0
Protein (g): 2