gorgonzola

Grilled Asparagus with Gorgonzola Butter

Asparagus is in season at the Market.  Shop our farms stand vendors for the asparagus, garlic, and herbs.  Next stop is The Cheese People for that yummy Gorgonzola cheese.  And, grab the butter from Pastured Perfect.  Kick it up a notch with oils from Wildtree and Tastefully Simple.

 Ingredients:

  • 3/4 cup gorgonzola cheese; crumbled loosely packed
  • 2 pounds asparagus; trimmed
  • 6 tablespoon butter; room temperature
  • 1 tablespoon fresh basil, chopped
  • 3 cloves garlic; minced
  • 1 teaspoon fresh lemon juice
  • 2 tablespoon olive oil

Instructions:

  1. Stir Gorgonzola cheese, butter and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Gorgonzola butter can be prepared 2 days ahead. Keep refrigerated.)
  2. Prepare barbecue (high heat).
  3. Whisk oil, basil, and garlic to blend in small bowl.
  4. Spread out asparagus in single layer in baking dish. Pour oil mixture over asparagus and turn to coat. Sprinkle with salt and pepper.
  5. Transfer asparagus to barbecue. Grill until charred on all sides, turning occasionally, about 4 minutes.
  6. Transfer to plates. Top asparagus with some gorgonzola butter and serve.

Cooks tip: Get creative and use the butter on other dishes.

Recipe courtesy of Bon Appetit September 2000

Strawberry Salad with Gorgonzola, Walnuts, and Mint

Strawberry Salad with Gorgonzola, Walnuts, and Mint

Feast your eyes on this stunning Strawberry Salad with Gorgonzola, Walnuts and Mint! It's a party in your mouth! And, there is no better place than the Market for your fresh strawberries, herbs and lettuce.  Check out Wild Tree for their selection of balsamic vinegar and oils and The Cheese People for their fine selection of cheese.

Ingredients:

  • 5 oz spring mix (I like the 50/50 mix with half spring mix and half spinach
  • 1 pint strawberries, washed, hulled, sliced
  • 1 cup walnut halves
  • 3 oz creamy Gorgonzola ½ cup mint chiffonade
  • Balsamic Vinaigrette:
  • ¾ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • ½ tsp salt
  • ½ tsp pepper

Instructions:

  1. Place spring mix in a large bowl. Top with strawberries and walnuts.
  2. Sprinkle Gorgonzola and mint chiffonade over the top.
  3. For the dressing.
  4. Combine all ingredients in a glass jar with a lid.
  5. Place the lid on the jar and shake vigorously until the dressing has emulsified. It should look homogeneous in appearance.
  6. Serve salad with dressing on the side or drizzle over the top just before serving.

Recipe courtesy of Fave Healthy Recipes Author: Trish - Mom On Timeout

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