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. REMOVE AND DISCARD THE BAY LEAVES!!!

Use this time to cook the pasta (or whatever your choice of base.) Serve.