Gorgonzola cheese is an Italian blue-veined cheese with a taste similar to blue cheese but a little spicier. It is creamy-white and used in dips, salads and pasta. Delicious! Some may have to acquire a taste for it, if not familiar with blue cheese.

I love gorgonzola cheese. For this dip recipe, I just cut some carrots, bell peppers, broccoli, cauliflower, radishes and snow peas and dig in!

1 can white beans, rinsed and drained

3/4 cup plain yogurt

1/2 cup crumbled gorgonzola cheese

1 Tablespoon lemon juice

1 teaspoon minced garlic or 1 garlic clove

1/2 teaspoon salt, pepper (20 grinds of the pepper mill or to taste)

1/4 cup chopped fresh Italian parsley

1/4 cup chopped fresh dill

1/4 cup chopped fresh mint

1/4 cup chopped fresh chives

In food processor, puree beans, yogurt, gorgonzola, lemon juice, salt and pepper. Stir in chopped herbs.  Serve with cut veggies.

Gorgonzola and pears are a wonderful pairing. The sweetness of the pears and the spiciness of the cheese are heavenly. For the greens, use a mixture of young small salad greens. It could include arugula, radicchio, leaf lettuce or romaine.

10 cups mixed greens (you can sometimes find it packaged, already mixed)

3 fresh pears, cored and sliced

Combine greens and pears.

Dressing

1/4 cup pear or apricot nectar

2 Tablespoons vegetable oil

2 Tablespoons white wine vinegar

1 teaspoon Dijon-style mustard

1/8 teaspoon ground ginger and 1/8 teaspoon black pepper

Combine in jar and shake. Pour over salad.

Sprinkle with 1/2 cup chopped walnuts and 1/2 cup gorgonzola cheese.

1/4 pound mushrooms, quartered

1 cup sliced celery

1 cup sliced carrots

1 cup broccoli flowerettes

1 cup cauliflowerettes

1/2 cup pitted black olives, halved

1/2 cup red wine vinegar

1/3 cup vegetable oil

1 small onion, chopped

1 clove garlic, minced

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon honey

1/2 cup Gorgonzola cheese, crumbled

Combine mushrooms, celery, carrots, broccoli, cauliflower and olives in a medium bowl.

Combine vinegar, oil, onion, garlic, basil, oregano and honey in a small saucepan. Bring to a boil. Pour hot marinade over vegetables in bowl. Stir gently but thoroughly. Cover. Refrigerate overnight. (Stir several times, if possible) Drain vegetables and add gorgonzola cheese before serving. Delicious!

8 ounces pasta (I use penne)

2 Tablespoons olive oil

1 Tablespoon butter

1 1/2 teaspoons honey or sweetener

1/2 teaspoon lemon juice

1 cup Gorgonzola cheese

1/2 teaspoon black pepper

Cook pasta until el dente. Drain and return to pot over low heat. Add the rest of the ingredients and stir until the cheese is completely melted. Serve with a small salad.