Vegetablelinguinewithbluecheese Recipes

ROOT VEGETABLE GRATIN WITH BLUE CHEESE

Categories Bake Christmas Thanksgiving Casserole/Gratin Blue Cheese Root Vegetable Carrot Parsnip Winter Rutabaga Christmas Eve Bon Appétit

Yield Serves 10

Number Of Ingredients 8

Root Vegetable Gratin with Blue Cheese image

Steps:

Preheat oven to 425°F. Butter 9x13x2-inch baking dish.
Peel parsnips and carrots and cut into 1/4-inch-thick slices. Peel rutabagas, cut in half, then cut into 1/4-inch-thick half-rounds. Bring cream, stock, garlic and thyme to boil in large saucepan. Add rutabagas, cover and simmer 10 minutes. Add carrots and parsnips to rutabagas and simmer 5 minutes longer. Season generously with salt and pepper.
Transfer vegetables and cream mixture to prepared dish. Bakes uncovered until vegetables are tender and liquid thickens, about 35 minutes. Sprinkle cheese over and bake 10 minutes longer. Cool 15 minutes before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat in covered dish in 350°F. oven about 20 minutes.)

Ingredients

1 1/2 pounds parsnips
1 1/2 pounds carrots
1 1/2 pounds rutabagas
2 1/2 cups whipping cream
1 cup chicken stock or canned broth
4 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled
3/4 cup crumbled Gorgonzola or other blue cheese (about 3 ounces)

BLUE CHEESE DIP FOR VEGGIES

Provided by Food Network Kitchen

Categories appetizer

Time 12m

Number Of Ingredients 8

Blue Cheese Dip for Veggies image

Steps:

In medium bowl combine sour cream and mayonnaise. Stir in blue cheese. Squeeze in lemon juice. Add a dash of hot pepper sauce and pepper. Add parsley and scallions. Stir to combine and serve.

Ingredients

1/2 cup sour cream
2 tablespoons mayonnaise
4 ounces crumbled blue cheese
Hot pepper sauce
Fresh pepper
2 tablespoons fresh parsley, chopped
1/2 lemon, juiced
1 scallion, sliced

VEGETABLE SAUTE WITH BLUE CHEESE

This is one of those recipes that was born of the need to use up a bit of this and a bit of that, but suprisingly, it was a great combination! The measurements are flexible, so feel free to adjust as you wish. If you don't have shallot in your fridge, use red onion.

Provided by IngridH

Categories Pork

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Vegetable Saute With Blue Cheese image

Steps:

Fry bacon in a large skillet, until soft, but not done.
Meanwhile, bring a saucepan of salted water to a boil.
Add the cauliflower, cook for one minute.
Add the green beans, cook for an additional minute.
Drain the vegetables, set aside.
If the bacon is very lean, and hasn't rendered enough fat to saute the vegetables, add up to a 1/2 teaspoon of butter.
Add the shallots, beans, and cauliflower, toss to coat with the fat.
Season to taste with salt and pepper.
Continue to cook the vegetables just until they start to show some color and are tender enough to pierce with a knife.
Remove to a serving dish, and top with the blue chese.

Ingredients

4 slices bacon, cut in pieces
1 cup green beans, cut in 1 in lengths
1 cup cauliflower floret
1/2 shallot, sliced
1/2 teaspoon butter
salt
pepper
2 tablespoons blue cheese, crumbled

BLUE CHEESE VINAIGRETTE

This is a classic vinaigrette recipe with the addition of creamy blue cheese.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 5m

Number Of Ingredients 7

Blue Cheese Vinaigrette image

Steps:

In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.
Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Add crumbled blue cheese.

Ingredients

1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon coarse salt
1/8 teaspoon ground pepper
Pinch of sugar
3/4 cup extra-virgin olive oil
1/2 cup crumbled blue cheese, such as Roquefort

GRILLED VEGETABLES WITH MIXED GREENS AND BLUE CHEESE DRESSING

Provided by Bon Appétit Test Kitchen

Categories Salad Mushroom Vegetarian Quick & Easy Low Cal High Fiber Backyard BBQ Dinner Lunch Blue Cheese Fennel Beet Summer Grill Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4 main-course servings

Number Of Ingredients 12

Grilled Vegetables with Mixed Greens and Blue Cheese Dressing image

Steps:

Whisk vinegar, Dijon mustard, and 5 tablespoons oil in small bowl. Stir in cheese. Season dressing with salt and generous amount of pepper.
Prepare barbecue (medium-high heat); brush grill with oil. Place all vegetables except beets, onion, and baby greens in large bowl; drizzle with remaining 4 tablespoons oil and toss to coat. Transfer to large rimmed baking sheet. Place beets in same bowl; toss to coat with any remaining oil in bowl and transfer to baking sheet. Sprinkle vegetables with salt and pepper. Brush onion slices with oil; sprinkle with salt and pepper. Grill vegetables until slightly charred and tender, about 12 minutes for beets, potatoes, and fennel, turning occasionally, and about 4 minutes per side for zucchini, peppers, onion slices, and mushrooms.
Mound greens in center of 4 plates. Scatter onion slices over greens. Arrange vegetables around greens. Drizzle dressing over and serve.

Ingredients

2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
9 tablespoons extra-virgin olive oil, divided, plus more for brushing
1/2 cup crumbled blue cheese (such as Maytag; about 2 ounces)
2 medium zucchini, halved lengthwise
2 bell peppers (preferably in assorted colors), seeded, quartered lengthwise
1 pound red-skinned potatoes, scrubbed, cut into 1/3-inch-thick slices
1 fennel bulb, trimmed, cut through core into 8 wedges
8 fresh shiitake mushrooms, stemmed
10 baby beets (about 11/2 inches in diameter), trimmed, scrubbed, halved crosswise
1 large red onion, cut into 1/3-inch-thick slices
1 5-ounce package mixed baby greens

BLUE CHEESE VINAIGRETTE

This is a great dressing to have on hand to put on anything from a simple green salad to sliced tomatoes. I like to mix up a batch on Fridays to have on hand for the weekend. I found this recipe on the Epicurious website.

Provided by Hey Jude

Categories Salad Dressings

Time 11m

Yield 1 1/4 cups

Number Of Ingredients 10

Blue Cheese Vinaigrette image

Steps:

Heat 1 T oil in a small, heavy skillet over medium heat; add garlic and saute until golden, about 1 minute.
Transfer garlic mixture to a blender or food processor; add blue cheese, white wine vinegar, water, sugar, hot pepper sauce, salt, pepper and remaining 6 T of olive oil.
Blend well.
Transfer vinaigrette to a bowl; mix in chopped basil.
Can be prepared 2 days ahead, cover and refrigerate.

Ingredients

7 tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 oz.)
1/4 cup white wine vinegar
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon hot pepper sauce, such as tabasco
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh basil

BLUE CHEESE VINAIGRETTE

Even people who aren't big blue cheese fans have told me how much they enjoy this tangy dressing. It's refreshing and the flavors blend well, whether you serve it over lettuce or fresh spinach. -Erlene Cornelius, Spring City, Tennessee

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2-1/2 cups.

Number Of Ingredients 9

Blue Cheese Vinaigrette image

Steps:

In a blender, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream until dressing is thickened. Stir in the remaining blue cheese if desired. Serve over salad. Cover and refrigerate leftover dressing.

Nutrition Facts : Calories 122 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 125mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

1 cup cider vinegar
1/4 to 1/2 cup sugar
1/2 to 1 cup crumbled blue cheese, divided
1 small onion, chopped
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1 cup canola oil
Torn salad greens and vegetables of your choice

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