1- Hearts of Palm Casserole

Ingredients:
1 can of Hearts of Palm, sliced
1 can of petite diced tomatos
1 cup of milk
1/2 cup of olive oil
2 eggs
12 tablespoons of flower
1/2 cup of grated parmesan cheese
1 tablespoon of baking powder
1/2 onion
3 cloves of garlic
1/2 cup of chopped parsley
1/2 cup of green olives, pitted and chopped
Salt and pepper

For the batter
Blend the following in a blender:
1 cup of milk
1/2 cup of olive oil
2 eggs
12 tablespoon of flower
1/2 cup graded parmesan cheese
1 tablespoon of baking powder
Salt to taste

Filling:
Sauté onion, garlic and parsley in olive oil. Once cooked add the tomato, the Hearts of Palm, the green olives and salt and pepper. Sauté until thickened.

In a greased baking pan (depth), pour some of the batter mix to cover the base, then add the filling evenly, pour the remaining batter on top.

Bake at 375 °F, for 45 minutes until golden brown

2- Moqueca Hearts of Palm

Ingredients:

300g of Dulu hearts of palm cut into slices
1 tablespoon of olive oil
2 cloves of garlic, crushed
1 medium onion, chopped
1/4 green bell peppers, yellow and red, cut into squares
3 tomatoes, chopped
1 pinch of spices powder
Salt to taste
500 ml of coconut milk
4 tablespoons of palm oil
1 cup of tomato sauce (250 ml)
Chopped parsley or coriander (optional)

Preparation:

In a large saucepan, sauté the garlic and the onion in olive oil (over medium heat)
Add the peppers and tomatoes
Slowly add the coconut milk, the palm oil and finally the tomato sauce. Cook over low heat  for about 8-10 minutes and constantly stir
Finally add the drained Hearts of Palm, cut into slices
Mix well and use the salt and seasoning if necessary.
Serve with chopped cilantro or parsley, and rice.

 3- Hearts of Palm Lobster Rolls

Preparation:

1. In a medium pot poach the lobster in water for 8-10 mins.  Remove from water and set aside untiul cool to the touch.  Remove the shells, coarsely chop and chil.

2. Heat 2 tablespoons of the safflower oil in a large skillet over medium-high heat. Add onions, stirring occasionally for 2-3 minutes. Add the celery, red bell peppers and garlic sauté for another 2-3 minutes and mix well. Remove from heat and transfer to a bowl in the fridge to cool.

3. Dice the pickled hearts of palm and add to the lobster.

4. Mix well, add your favorite seasoning, lemon juice and the mayo.

5. Toast the bread rolls and add the lobster and Pickled Hearts of Palm mixture between. Sprinkle with chives and serve with wedges of lemon.

4- Hearts of Palm Ceviche

Ingredients:

• 1 14 oz can of Dulu Pickled  Hearts of Palm Slices

• ½ pint of cherry or grape tomatoes, quartered

• 2 roasted bell peppers, diced

• 1 Serrano chile, minced

• 1 handful cilantro, minced

• The juice of 1 or 2 limes

• 1 avocado

• 1 pinch of cumin powder. Salt and pepper to taste

Preparation:

1. Toss together the Dulu Pickled Hearts of Palm, avocado, tomatoes, bell peppers and the Serrano chile; add the juice of 1 lime.

2.  Add in cumin, salt and pepper, toss and let it sit for 5 minutes. Taste and adjust the seasoning to taste.

3.  Toss in minced cilantro just before serving.

 5- Avocado Red Onion Hearts of Palm

Ingredients:

• 4 Dulu Pickled Hearts of Palm, sliced

• 1 avocado

• ½ cup of red onion, sliced

• Olive oil

• Balsamic vinegar

• Salt and pepper

Preparation:

1. Slice the avocado in wedges, and thinly slice the onions. Cut the  Hearts of Palm in slices.

2. Arrange the three ingredients in the plate or put them in a large salad bowl.

3. Drizzle the mixture with olive oil and the balsamic

6- Cucumber Salad with Hearts of Palm and Seared Shrimp

For the Salad
- 1 large cucumber, thinly sliced
- 1 can (14 oz) hearts of palm, drained and sliced into rounds
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped

For the Seared Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of 1 lemon

For the Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste

Instructions

1. Prepare the Salad:

a. In a large bowl, combine the sliced cucumber, hearts of palm rounds, halved cherry tomatoes, sliced red onion, and chopped cilantro.
b. Toss the ingredients together gently to combine.

2. Prepare the Dressing:

a. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
b. Taste the dressing and adjust the seasoning if needed.

3. Cook the Seared Shrimp:

a. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
b. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
c. Season the peeled and deveined shrimp with smoked paprika, salt, and black pepper.
d. Add the seasoned shrimp to the skillet and sear for 2-3 minutes per side or until they are pink and opaque.
e. Squeeze the juice of one lemon over the seared shrimp and toss to coat.

4. Assemble the Salad:

a. Pour the prepared dressing over the cucumber, hearts of palm, tomato, and red onion mixture.
b. Toss the salad gently to coat all the ingredients with the dressing.
c. Arrange the seared shrimp on top of the salad.

5. Serve:

a. Garnish the salad with additional cilantro if desired.
b. Serve immediately and enjoy this refreshing and flavorful Cucumber Salad with Hearts of Palm and Seared Shrimp!

This salad is perfect for a light lunch or dinner, and the combination of crisp cucumber, tender hearts of palm, and savory seared shrimp creates a delightful medley of flavors and textures.

7- Hearts of Palm Risotto