More versatile than you may think!

We’ve loved hearts of palm in salads (my favorite: hearts of palm, fennel, and grape tomatoes) and pureed in soups. But as we saw in the March issue of Saveur, chef Julian Medina of Yerba Buena in Manhattan had the wisdom to coat them with panko breadcrumbs and fry them in canola oil with a side of spicy mayo. Drop by to grab a jar of Miguel & Valentino hearts of palm ($5.49) and get frying!

Recipe: Hearts of Palm Fries with Chipotle Mayo