Costa-Rican Hearts of Palm Salad + Burgers

Here in Montreal, it’s been hot and humid for the last 2 days.  This salad is perfect with this heat.  It’s cold and refreshing.  And the colors are great.

It’s great how our tastes can change as the years go by.  A few years ago I tried hearts of palm and artichokes and didn’t like that.  Now I like both in recipes.  I can’t say I’d eat hearts of palm and artichokes only plain.  Not sure yet.

Is there something you learn to like that you didn’t like before?  You can share recipes in the comments 😉

Here is the recipe for the salad :

Costa-Rican Hearts of Palm Salad
From Food.com
4 servings

  • 2 (16 ounce) cans hearts of palm
  • 1/3 cup choppedred bell pepper
  • 1/3 cup chopped yellow bell pepper
  • 1 tablespoon choppedparsley
  • 1 tablespoon fresh lemon juice
  • 1 tablespoonDijon mustard
  • 2 tablespoons low sodium chicken broth (remove fat)
  • 1 tablespoonolive oil
  • ground pepper
  • very small amount salt (optional) (I omitted it)
  • lettuce leaf
  • Drain the hearts of palm, cut them into ½-inch pieces, and put them into a large bowl.
  • Stir in the red pepper, yellow pepper, and chopped parsley.
  • In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently.
  • Season to taste with salt (optional) and pepper.
  • Line a serving bowl with lettuce leaves, spoon the salad on top and serve.
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This salad would be perfect with a burger on the bbq 🙂  This recipe I made it 2 times in the last week.  It’s very simple and it had a really good taste.
Barbequed Cheddar Burgers
From Food.com
6-8 servings

  • 3 1/2 lbs lean ground beef (I used 1 lb for 3 people)
  • 1/2 cup barbecue sauce, purchased (since I used 1 lb of lean ground beef, I used only 1/8 cup of barbecue sauce)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • cheddar cheese, grated
  1. Mix first 5 ingredients and form into patties. Cook by preferred method and melt cheddar cheese on top.
I wish you all a nice summer.  Enjoy!
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I have to share with you that even in this heat, I’m knitting a hat with 100% wool.  I’ll be ready for winter 😀
Here is the pattern : Butterfly Hat

Coconut Peaks

If you like macaroons or anything with lime then you’ll probably like these coconut peaks.  You can add chocolate on top but I omitted it.  It’s so yummy.

Coconut Peaks
From Food.com
20 large peaks

  • 1/4 cup butter, this is 3 tbsp of melted butter, I would say that you could get away with 2 1/2 tbsp melted butter (50 g)
  • 2 eggs, if your eggs are very large I would recommend that you only use 1 egg
  • 6 tablespoons sugar (85 g)
  • 2 2/3 cups sweetened coconut (I used unsweetened coconut)
  • 2 tablespoons lime peel (or lemon peel, I used 1 tbsp and added an extra tbsp of coconut)
  • 2 ounces bittersweet chocolate (or your preferred chocolate type)

  • Preheat oven to 350°F.
  • Melt butter.
  • In a bowl mix egg and sugar. Add coconut, lime peel and melted butter.
  • Let the mixture set for 10 minute.
  • Form the peaks using 2 spoons (or one spoon and fingers) and place peaks on a cookie sheet lined with parchment paper.
  • Large peaks – bake for approx 10-11 min or until golden.
  • Small peaks – bake for approx 7-8 min or until golden.
  • If using – melt chocolate of your choice and dip bottoms of the peaks and let cool or drizzle chocolate on top of peaks.