Hearts Of Palm Guacamole Recipes

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.

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.

Steps:

• Combine the hearts of palm, red onion, cucumber and avocado in a large bowl and gently toss together.
• Combine the serrano chiles, cilantro, lime juice, olive oil, nori sheets (if using), and a pinch of salt in a blender and blend until completely smooth. You should have about 1 1/2 cups of liquid. Pour into the hearts of palm mixture and gently fold until all the ingredients are evenly coated. Marinate in the refrigerator until the onion and cucumber slightly soften, about 15 minutes. This dish is traditionally served right away, but can be covered and refrigerated for a day to allow the flavors to meld together. Serve with tortilla chips or tostadas.