Tag: gorgonzola

Autumn Salad with Cornbread Croutons

Ingredients: for the croutons: a few slices day-old cornbread (I used this country ham cornbread), cut into bite-sized cubes 2-3 tablespoons olive oil for the salad: 1/3 cup toasted walnut pieces* 3 small-medium roasted beets, chopped 1 cooked chicken breast, cut into bite-sized pieces 1 stalk celery, sliced 1 small red […]

Fig and Delicata Squash Salad

for the squash: 1 delicata squash, sliced into 1/4 inch half-moons, seeds reserved 1 tablespoon fennel pollen salt freshly ground black pepper canola oil for the seeds: 1/2 cup raw delicata seeds, rinsed clean 2 tablespoons canola oil 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon fine salt 1/2 […]

Pickled Beet and Gorgonzola Deviled Eggs

Ingredients: 1 dozen hard-boiled eggs 1 16-oz jar sliced pickled beets 3-4 oz crumbled gorgonzola 1 tablespoon dijon 3 tablespoons mayonnaise freshly ground black pepper Directions: The night before you want to serve: Drain the beets reserving both the beets and the brine. Refrigerate the beets in an air-tight container. […]

Dilled Roasted Vegetable Orzo Salad with Gorgonzola

Ingredients: 3/4 cup (dry) orzo 1 zucchini, cubed 1 Spanish black radish, cubed 6 oz crimini mushrooms, quartered 1/4 lb asparagus, cut into 1-inch pieces olive oil a sprinkle of jalapeno garlic seasoning (I use this but you can sub in ground jalapenos and granulated garlic) freshly ground black pepper […]

How-to: Sweet & Savory Blue Cheese Boards

You can’t beat a cheese board for holiday entertaining! Litehouse approached me to create a cheese board using their center cut cheese, which is cut from the center of a cheese wheel that has been aged 100 days,  and I jumped at the chance. I love having snacks for dinner and assembling […]

Romanesco Salad with Ground Cherries, Prosciutto & Gorgonzola

Ingredients: salad: 1 head romanesco, cut into florets 1-pint ground cherries* (also known as Cape gooseberries or golden berries), halved 1 oz sliced Prosciutto, torn into bite-sized pieces 1/2 red onion, cut into thin half moons 1 Spanish black radish, cut into matchsticks 1/4 cup crumbled gorgonzola dressing: 1 tablespoon […]

Beet & Blue Salad

Ingredients: for the salad: 3 large beets, roasted 1/4 cup crumbled blue cheese* 1/4 cup toasted pecans dressing: 1 shallot, grated 3 tablespoons balsamic vinegar 3 tablespoon olive oil 1 teaspoon Dijon mustard 1/2 teaspoon honey 1/2 teaspoon orange zest Directions: Quarter beets. Place in a small bowl. Add cheese […]

Pomegranate Gorgonzola Broccoli Salad

Ingredients: 1 1/2 lb broccoli florets, blanched 1/2 red onion, diced 1/2 cup pomegranate airls 1/4 cup crumbled Gorgonzola dressing: 1/4 cup mayonnaise 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard sea salt freshly ground black pepper Directions: In a large bowl, toss together the broccoli, onion, pomegranate and […]

Nutty Blue Cranberry Sauce Rounds

Ingredients: 1 (8 oz) can Pillsbury® Place ’N Bake® refrigerated crescent rounds 1/4 cup whole berry cranberry sauce (I used leftover chestnut cranberry sauce) 2 oz blue cheese, crumbled (try Gorgonzola!) 8 pecan halves Directions: Heat oven to 375°F. Remove the rounds from package, separate into 8 rounds. Place rounds […]

St Paul Chopped Salad

Ingredients: for the dressing: 1/3 cup white wine vinegar 1/4 cup extra virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon minced red onion 1 clove garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried parsley 1/2 teaspoon red pepper flakes 1/2 teaspoon anchovy paste 1/4 […]