blue cheese

Steakhouse Salad with Ribeye and Blue Cheese

Dad isn’t the only one who enjoys a steak on the grill.    The steak, blue cheese, and garden-fresh veggies meld beautifully with the honey-sweetened balsamic dressing to create a beautiful salad just for mom.  We've got your fixings.  Now, sit mom on the porch, give her a glass of wine from Glunz Family Winery and celebrate her day.

Ingredients:

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  • 8 ounces fresh green beans, trimmed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon freshly cracked black pepper
  • 1/3 cup olive oil
  • Coarse kosher salt and freshly cracked pepper
  • 2 12 - ounces boneless beef ribeye steaks, cut 1-inch thick
  • 5 ounces mixed spring salad greens
  • 1 cup grape or cherry tomatoes, halved
  • 2 ounces blue cheese, crumbled

Instructions:

  1. Cook green beans, covered, in a small amount of boiling salted water for 5 minutes or until just crisp-tender. Drain; set aside.
  2. For dressing: In a small mixing bowl combine balsamic vinegar, honey and 1/2 teaspoon cracked black pepper. Gradually whisk in the oil. Season to taste with salt.
  3. Sprinkle steaks lightly with salt and ground pepper. Grill steaks on the rack of a covered charcoal or gas grill directly over medium heat until the desired doneness, turning once halfway through grilling. Allow 8 to 12 minutes for medium-rare (145 degrees F) and 10 to 15 minutes for medium (160 degrees F). (You may want to remove the steaks just before they reach the desired temperature; their internal temperature will rise 5 to 10 degrees more as they rest.) Let steaks stand 5 minutes. Thinly slice steaks diagonally across the grain.
  4. Meanwhile, in a large bowl, combine mixed greens, green beans, and tomatoes. Add half of the dressing; toss to coat. To serve, divide greens among 6 large salad plates. Arrange sliced steak on top of greens. Sprinkle with blue cheese. Pass remaining dressing.

 

Recipe courtesy of MidwestLiving

Blue Cheese-Stuffed Pork Chops with Pears

This quick-cooking dish offers a nice balance of savory and sweet tastes. Serve with a side of simple roasted Brussels sprouts for a special meal that's full of fall flavors.  Shop the Market for your fixings including fresh pears from Kevin at Klug Orchards.

Ingredients:

  • 4 (4-ounce) boneless center-cut loin pork chops, trimmed
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 teaspoons olive oil
  • 1 1/2 teaspoons butter
  • 1 ripe pear, cored and cut into 16 wedges

Ingredients:

1. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.

2. Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.

Recipe courtesy of Cooking Light

Grilled Peaches


With fresh peaches at the Market, along with great Market offerings, you can make this extremely simple recipe into something special for summer entertaining!  Peaches are grilled with a balsamic glaze, then served up with crumbled blue cheese.  Try replacing the sugar in the recipe with the flavored vinegars from Wild Tree and The Olive Tap.  We suggest a glass a wine from Glunz Family Winery for the perfect pairing.  Ask Demetri for his pick.

Ingredients:

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  • 3/4 cup balsamic vinegar
  • 2 teaspoons freshly ground black peppercorns
  • 2 large fresh peaches with peel, halved and pitted
  • 2 1/2 ounces blue cheese, crumbled
  • 3 tablespoons white sugar

Directions:

  1. In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
  2. Preheat grill for medium-high heat.
  3. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
  4. Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.

Recipe courtesy of All Recipes