Marinated Asparagus Hearts Of Palm And Cherry Tomatoes Recipes

MARINATED HEARTS OF PALM SALAD

Steps:

• In a small bowl, whisk together garlic, olive oil, vinegar, mustard and salt and pepper to taste.
• In a large salad bowl, combine hearts of palm, artichokes, tomatoes and parsley.
• Pour dressing over hearts of palm mixture, tossing to coat.
• Cover and chill 30 minutes.
• Spoon marinated mixture over greens and serve.

CHILLED MARINATED ASPARAGUS

Steps:

• In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

ASPARAGUS, HEARTS OF PALM AND CARROT SALAD

Steps:

• Wash and spin dry the spinach leaves. Arrange on small platter.
• Snap stems off asparagus & steam or boil until tender-crisp. Don't over-cook!
• Steam or boil carrots until tender-crisp. Don't over-cook!
• Drain hearts of palm and rinse twice. Cut into medium sized slices.
• Mix asparagus, carrots and hearts of palm and arrange over spinach leaves.
• Combine oil, vinegar, sugar, mustard, salt & pepper together. Whisk well or put in blender.
• Drizzle over salad until all of it has a light coating.
• Serve immediately.

ASPARAGUS-TOMATO SALAD WITH DRESSING

Steps:

• In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES

Steps:

• Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag.
• Add lamb, then seal bag, pressing out excess air and turning to distribute marinade.
• Marinate lamb, chilled, turning occasionally, 1 hour.
• Bring lamb to room temperature.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Remove lamb from marinade, reserving marinade.
• When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare.
• Transfer to a platter and keep warm, covered.
• Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes.
• Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes.
• Remove from grill.
• Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
• Drizzle lamb with marinade and serve with tomatoes.
• Cooks' note:
• Lamb and tomatoes can also be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat (tomatoes will take less time to soften, about 3 minutes).

GRILLED SKIRT STEAK AND HEARTS OF PALM SALAD

Steps:

• Whisk together 1 tablespoon each curry paste and oil. Season steak with salt and rub all over with curry mixture. Transfer to a resealable bag and let stand, massaging occasionally, 10 minutes (or refrigerate up to 1 day).
• Meanwhile, in a small bowl, whisk together lime zest and juice, sugar, fish sauce, and remaining 1 teaspoon curry and 1 tablespoon oil. Season with salt.
• Cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain. Rinse under cold water; drain well.
• Heat grill to high. Brush grates with oil. Grill steak, flipping once, until charred in places and a thermometer inserted into thickest parts registers 125°F for medium-rare, about 3 minutes per side. Transfer to a plate; tent with foil. Meanwhile, brush hearts of palm lightly with oil. Grill, flipping once, until charred in places, 1 to 2 minutes total. Transfer to plate and brush with 1 tablespoon fish-sauce dressing. Let steak rest 10 minutes, then slice against the grain.
• To serve, toss tomatoes, vermicelli, and herbs with three-quarters of dressing and any accumulated steak juices. Season with salt and pepper. Divide greens among 4 plates; top with vermicelli mixture, hearts of palm, and steak. Drizzle remaining dressing over top.

SALAD OF CHERRY TOMATOES AND HEARTS OF PALM

Steps:

• Quarter the cherry tomatoes and place in a bowl. Drain hearts of palm and slice one-half-inch thick and mix them with the tomatoes. Fold in the scallions.
• Rinse and dry the lettuce. Tear out the center leaves, leaving a shell of leaves attached at the bottom. Shred the leaves that were removed and mix them with the tomatoes and hearts of palm.
• Beat the vinegar and mustard together. Add the oil, beating until smooth. Season to taste with salt and pepper. Fold the dressing into the tomato mixture and pile the mixture into the lettuce shells.

AVOCADO, ASPARAGUS, AND HEARTS OF PALM SALAD

Steps:

• In a medium skillet over high heat, bring 1 inch of salted water to a boil. Add the asparagus and cook, uncovered, until crisp-tender, about 3 minutes. Drain and rinse with cold water to stop the cooking. Pat dry and transfer to a large salad bowl.
• Add the hearts of palm, cherry tomatoes, and onions to the salad bowl.
• In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, pepper, and sugar. Gradually whisk in the oil, then pour over the salad and toss to coat the vegetables. Add the diced avocado, season with salt and pepper, and toss gently. Sprinkle the salad with toasted pine nuts and serve immediately.

MARINATED ASPARAGUS SALAD

Steps:

• Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.

ARTICHOKE AND HEARTS OF PALM SALAD

Steps:

• Combine all ingredients in a nonreactive large mixing bowl.
• Cover& chill overnight.

COEURS DE PALMIER EN VINAIGRETTE (MARINATED HEARTS OF PALM)

Steps:

• Mix all the ingredient except for the hearts of palm together in a bowl.
• Slice the hearts of palm into coins. Add to the vinaigrette.
• Chill in the fridge for at least 2 hours before serving.

CHERRY TOMATO GRATIN

Steps:

• Preheat oven to 425°F.
• In small bowl, combine breadcrumbs, Parmesan, garlic, pepper, and oil until blended.
• Place cherry tomatoes in shallow 1 1/2-quart casserole or 9-inch deep-dish pie plate. Top with breadcrumb mixture and sprinkle with parsley.
• Bake until heated through and crumbs have browned, about 20 minutes.