In weekly installments, otherwise known as TwoFaced Tuesday, Melissa, blogger at CupcakesOMG, and I will choose a shared ingredient. Then, using our own culinary talents, we’ll make whatever delicious paleo dish we can think of. TwoFaced will be a dual blogging adventure. If you start here, you will finish there and vice versa.
Truth: I had never seen, eaten, or even heard of Hearts of Palm until my epic weekend with the bloggers in DC/Virginia. While you might know that Melissa and I are Paleo, you might not know that Megan and her family have been on their own Paleo journey since last winter, and last, but not least, Whitney, has embarked on her first real whole30 this month. Paleo blogger best friend madness.
So Megan’s family pulled out this amazing antipasto-poolside platter on day two of our weekend, and there, beside olives and goat cheese and delicious charcuterie, was what I assumed to be string cheese. They all kindly told me that this stringy thing was “hearts of palm”.
Melissa imagined an amazing recipe and this week’s TwoFaced Tuesday idea was born.
Of course, when one of us feels confident, the other feels lost with the ingredient. So that would be me. It seems versatile, but maybe that’s what overwhelmed me. I wanted to make something exciting, or some lifechanging salad, but instead, I drizzled the spears in grassfed butter, grilled them, and topped them with grated goat cheddar.
It’s simple, but perfect for our lifestyle. Dinner around here is always protein and two simply dressed, then baked or grilled, sides. I’ll be adding this to the weekly rotation of sweet potato, broccoli, asparagus, eggplant, tomato, squash, cauliflower and tomatoes. They were extremely flavorful, but are just as tasty on their own.
Grilled Hearts of Palm with Grated Goat Cheddar
Makes 12-15 spears
1 (14 oz) can of hearts of palm, drained and sliced into smaller spears
2 tbs of grassfed butter, melted
1-2 tsp of parsley flakes
salt and pepper to taste
1 tbs goat cheddar, grated (optional)
After draining, slice each palm spear into three or four smaller ones.
In a medium bowl, pour melted butter over spears, and season with salt, pepper and parsley flakes. Mix to coat.
Place a piece of aluminum foil on the grill and place your spears on top for five minutes, flip and grill for five minutes more.
Move them to the grill (without aluminum foil) and rotate until charred lightly (less than two minutes).
Remove from heat and top with grated goat cheddar.
Have you ever eaten these? How do you serve them?Pin It