Sometimes dinner time is rising fast on the horizon and I need to put food on the table soon. I like to have ingredients at the ready that can be assembled quickly and easily, thus avoiding expensive take-out foods.

Creole Hearts Of Palm is one of those quick-to-put-together meals with most ingredients you probably already have in your pantry. The exception might be the hearts of palm. I now keep several jars of them on hand.

My husband prefers spaghetti pasta as a base for the sauce, but you can choose any base you please: other types of pasta, rices, or grains are delicious possibilites as well. Whatever you prefer or have in the house will do!

CREOLE HEARTS OF PALM – serves about 4

• 64g (4 T) olive oil
• 226g (16 T) butter
• 52g (4T) lemon juice
• 12 cloves garlic
• 28g (2 T) vegetarian Worchestershire sauce
• 4 bay leaves
• 2 T ground black pepper
• 4 tsp dried oregano
• 4 tsp dried rosemary
• 4 tsp dried basil
• 2 tsp dried thyme
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp salt
• 1/8 tsp cayenne
• 1/8 tsp nutmeg
• 2 tsp paprika
• 500g (2- 8.5 oz jars) hearts of palm

In a large saucepan, heat the olive oil and butter to melt.

To the saucepan add all the ingredients EXCEPT the hearts of palm. Saute over medium 3 minutes to bloom the flavors, stirring often.

Slice hearts of palm into approximate 1/4″(1 cm) slices.

Add sliced hearts of palm to saucepan and saute 3-4 minutes over medium/high heat.

Cover pot with a lid and, over low heat, cook about 10 minutes to fuse the flavors. Use this time to cook the pasta (or whatever your choice of base.) Serve.