Gorgonzola recipes

European soldier beans tossed warm with creamy Gorgonzola, fresh sage, and extra-virgin olive oil. Just four ingredients, cooked from dried beans for a rustic Italian-style side dish.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

We've kept all the great flavor of the original zesty chicken wings but eliminated some of the fat by using skinless breasts.

Grilled lamb chops with Gorgonzola cream sauce reduced from white wine, heavy cream, blue cheese, and butter. A steakhouse-style entree for special-occasion dinners.

A rich, delicious stove-top side dish with a silky texture. This pairs especially well with the Porcini-Rubbed Turkey with Shiitake-Madeira Gravy — or grilled steaks on any other day in November. You can make the potatoes eight hours ahead and reheat them just before serving.

Kill your hunger with this delicious cheese spread that is perfect for sandwiches or crackers.

Boboli four cheese white pizza piles mozzarella, gorgonzola, provolone, and Parmesan on an olive-oil-brushed ready crust with onion, no red sauce. A fast, gooey white pizza ready in minutes.

Savory pumpkin, bacon, and blue cheese soup balances earthy pumpkin and molasses against funky gorgonzola, smoky bacon, and a hit of cayenne. A bold, creamy fall soup that comes together in about 15 minutes.

A succulent dish made with chicken breasts, spinach, ziti pasta and gorgonzola cheese.

Pan-seared filet mignon topped with melting Gorgonzola-rosemary butter, served alongside creamy whipped potatoes. A French bistro date night dinner for two, ready in under 30 minutes.

Portobello cheeseburgers with seared mushroom caps, gorgonzola-mayo spread, peppery arugula, and roasted red peppers. A 15-minute meatless burger with steakhouse flavor and zero grill required.

Rigatoni quattro formaggi with Gorgonzola, Bel Paese, Fontina, and Parmesan in a half-and-half sauce. The classic Italian four-cheese pasta in 25 minutes.

Triple cheese pasta with green peas tosses hot rotelle with gorgonzola-butter, plus mozzarella and Fontina that melt into creamy ribbons from the residual heat. Sweet green peas and fresh chives cut through the richness.

Penne with tomato, cream and five cheeses, parboiled pasta tossed in a tomato-cream sauce loaded with pecorino, fontina, gorgonzola, ricotta and mozzarella, then baked hot until bubbling and browned. A restaurant classic.

Warm chicken and Granny Smith apple salad with Gorgonzola cheese, carrots, and a hot apple cider vinaigrette over fresh spinach. A fast microwave dinner salad.

Fall salad: crisp bitter greens with sweet sliced pears, toasted walnuts, and crumbled Gorgonzola in a walnut-oil vinaigrette. An elegant autumn salad balancing sweet, bitter, and savory.