Fresh back from a trip to Southern California we can’t help but wish for spring to remember us here in Virginia. We are ready for ditching our coats and planting the vegetable garden for the season. Sitting on the patio and watching the fireflies.
Recently we got to go out to Southern California to talk about our new cookbook A World of Flavor:Your Gluten Free Passport. We took a few moments to soak up some sunshine
Venice Beach has a very interesting mix of murals and shops right along the ocean. The icing on the cake was the lovely weather during the middle of winter. Now back in Virginia I am pining for some lovely weather so I can get busy exploring Capitol Hill in Washington D.C. and going to Eastern Market on the weekends.
This recipe is the perfect gluten-free appetizer for a St. Patrick’s Day party, an Easter brunch, or sitting out on the porch with cocktails and some snacks to nibble on. Hearts of Palm is an amazing superfood and tastes like artichoke. Full of protein, vitamins, and other good things. Combine with a gluten-free baguette or chips and enjoy.
Hearts of Palm Hot Dip
14-ounce jar of hearts of palm, coarsely chopped
1/2 cup mayo (our favorite is “Just Mayo” which is vegan, but you would NEVER know it)
1/4 cup grated parmesan cheese
Juice of 1 lemon
2 garlic cloves
2 Tbsp. chopped chives
Crudités and chips for dipping
Preheat oven to 400 degrees F.
In food processor, combine half of the hearts of palm with the mayo, parmesan cheese, lemon juice and garlic. Process until smooth. Add chives and rest of the hearts of palm and pulse a couple times to combine. Spoon into a small baking/serving dish and bake for 25-30 minutes.