Select a recipe below to see the full version to the right

Hearts of Palm Tapenade Lasagna

Hearts of Palm Tapenade Pizza

Hearts of Palm "Ceviche"

Rice and Hearts of Palm

Cream of Hearts of Palm Soup

Hearts of Palm Wrapped
in Crisp Bacon

Hearts of Palm Toasts

Hearts of Palm Rissotto

Capresse Palmito Flags

Palmito Salad Antilles Style


Creamy Pasta Sauce w/Butternut Squash Soup

Creamy Pasta Sauce w/Celery Soup

Creamy Pasta Sauce w/Original Soup

Creamy Pasta Sauce w/Spinach Soup

Cream of Hearts of Palm Soup [serves 6 people]

• 4 cups of water
• 1 tablespoon of corn starch
• 3/4 oz of butter
• 14 oz of hearts of palm
• 1/2 cube of chicken stock base
• pepper
• salt

Set aside one heart of palm. Cut the rest into rounds. In a pot, melt the butter, then sauté the rounds for several minutes, adding the water with half the chicken stock cube dissolved in it. Let this cook for five minutes after it comes to a boil. Blend it in a blender. Taste and add salt and pepper to taste. Put it back on the stove and add the corn starch that has been dissolved in a little cold water. Stir it constantly and let it thicken up a bit. Pour in the soup, add cream on top, swirl and garnish with the reserved heart of palm cut into thin rounds.