hearts of palm

Here is a version of a recipe I learned from Chris Schlesinger and John Willoughby, in their indispensable guide to beachfront cooking, ‘‘Let the Flames Begin.’’ It has been central in my summer cooking repertory for more than a decade. Opinions may vary on the idea of hearts of palm and avocado in a coleslaw, but only until this dish is eaten.

Costa Rican Coleslaw

orange juice

cumin

carrots,

peeled,

tomato,

red-wine vinegar

olive oil

salt and black pepper

In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.

Combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.

Put the diced tomatoes into a
small, nonreactive bowl and add to them the reduced orange juice, the vinegar
and olive oil and whisk to emulsify. Season with salt and pepper to taste.

Pour the dressing over the slaw and mix to combine. Serve immediately,
or cover again and place in the refrigerator for up to 2 hours before serving.

If you love acid and heat, this is the dish for you. Aguachile, which is a Sinaloa-style ceviche, is made here with serrano chiles and an abundance of lime juice. That combination works perfectly with delicate palmitos, hearts of palm, that have a just-right balance in texture between creaminess and firmness. Pick up the nori sheets in the snack aisle to add just a bit of saltiness that replicates the briny ocean flavors of seafood-based aguachiles. Serve in a bowl with a generous side of tostadas or tortilla chips — and don’t forget the <a href="https://cooking.nytimes.com/recipes/8456-michelada">micheladas</a>.
 
To get vegetarian recipes like this one delivered to your inbox, <a href="https://www.nytimes.com/newsletters/the-veggie">sign up for The Veggie newsletter</a>.

Palmitos Aguachile Verde (Chile-Lime Hearts of Palm)

red onion,

Persian or 1/2 English cucumber, halved lengthwise and thinly sliced

Hass avocado, pitted,

serrano chiles,

cilantro leaves, coarsely chopped

lime juice (from about 12 limes)

snack-size nori sheets (optional)

Coarse sea salt,

Tortilla chips

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.

Vegan Portuguese Bacalhau! A quick and easy version of the traditional cod stew without the long preparation. Yes please!

Vegan Portuguese Bacalhau - A Quick And Easy Take

796 milliliters hearts of palm (1 large or 2 smaller cans)

seaweed snack sheets

tsp paprika (we use smoked paprika!)

red bell pepper, sliced thin*

yellow onion, sliced thin*

– 5 yellow flesh potatoes, sliced thin*

garlic,

vegetable broth

375 ml pitted black olives*

bread crumbs

Salt and pepper

You can make this recipe in a pot on the stovetop or bake it in a casserole dish in the oven.

If baking, preheat your oven to 375 degrees F.

Drain hearts of palm and roughly cut into large chunks. Place in a bowl and carefully toss with ½ -1 tsp paprika and finely chopped or crumbled seaweed paper. Let that sit while you prepare your veggies.

Peel and slice your onion into rings. Thinly slice your potatoes (there’s no need to peel them if you are using yellow potatoes but if you have russet or a thicker skinned potato, take the time to peel them). The thinner the potato is sliced the quicker it will cook through. Slice your peppers and tomatoes. 

Using either the stovetop or oven method, cover the bottom of your pot or casserole dish with olive oil and put a layer of onion down first to prevent sticking. Then a layer of tomato, then potato, then peppers, then hearts of palm. Sprinkle with garlic, salt, pepper, and paprika. Depending on how much room you have in your pot or dish, repeat the layers as needed. 

When you’re done layering, pour ¼ cup or so of broth over the dish, then drizzle with olive oil.

If using a pot, cook over medium heat (adding more broth as needed if your veggies don’t release enough liquid) for 25-30 minutes until the potatoes are fork tender. For the oven method, bake for 30 minutes at 375 degrees F then add olives and breadcrumbs and raise the oven temp to 425 degrees F for another 10 minutes. If your potato slices are a little thicker and taking longer to cook you can try covering the dish with foil or another baking sheet to help the potatoes steam. 

To serve: garnish with parsley (and olives and breadcrumbs for the stovetop method). Gently scoop into plates and enjoy with fresh bread! Leftovers last 3-4 days in the fridge.

https://www.youtube.com/watch?v=W_nn7x8aRv0

This quick, easy, and super tasty version of Portuguese Bacalhau (cod stew) makes enjoying this Portuguese classic that much easier! Cut the prep time from 24 hours to 15 minutes with one pantry friendly swap!

Recipe Links:
Portuguese Bacalhau: https://tastythriftytimely.com/portuguese-bacalhau-quick-easy/
Pantry Tips: https://tastythriftytimely.com/pantry-tips-to-get-you-cooking/
Nearly Free Vegetable Broth: https://tastythriftytimely.com/how-to-make-vegetable-broth/

Visit our website for all our tasty, thrifty, timely recipes: https://tastythriftytimely.com/
Watch our video on How To Stock Your Pantry & What To Freeze: https://youtu.be/uKX7Y9Mj05M

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Key Moments: 
0:00 Introduction
0:37 What Is Portuguese Bacalhau?
1:14 Preparing Bacalhau With Codfish vs. Our Tasty, Thrifty, Timely Swap
1:34 What Is Hearts of Palm And How To Cook With It?
2:27 How To Prepare Our Version Of Portuguese Bacalhau 
3:38 How To Layer Our Version Of Portuguese Bacalhau
4:44 Cooking Times For Stovetop And Baking Methods
5:01 Adding The Olives And Breadcrumbs - Baked Method
5:29 How To Tell When It's Done And Garnishing The Stovetop Method
6:21 Servings And Recipe Cost

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🇵🇹 How To Make QUICK & EASY Portuguese Bacalhau!

Y’all ever fuck around and wrap some food with twine? Can’t&nbsp;explain why but somehow it&nbsp;just makes food taste better.&nbsp;Someone fund the science behind this please.


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