Gorgonzola recipes

Roasted chicken breast stuffed with Gorgonzola cheese and finished with a white wine pan sauce with black grapes and green apple. An elegant main course with bold, fruity flavors.

Grilled chicken marinated in lemon, balsamic, and soy sauce, then topped with melted gorgonzola and served over peppery arugula. Bold Italian flavors in just 15 minutes on the grill.

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.

Maple-roasted acorn squash, creamy Gorgonzola, and melty mozzarella on a crispy crust, topped with peppery arugula. This vegetarian fall pizza is seasonal eating at its finest.

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.

Warm and soft pears poached in wine with vanilla and blue cheese.

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

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.

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.

Grapes, dried apricots, figs, fresh salad greens and cooked turkey breast make a delicious, refreshing yet wholesome salad.