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Recipes A to Z....."G" is for Gorgonzola

Updated on January 29, 2010

Gorgonzola Cheese

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.

Gorgonzola and Herb Dip for Veggies

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.

Mixed Greens with Pears and Gorgonzola

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.


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.

Overnight Salad

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!

Pasta Gorgonzola

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.


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    • judydianne profile image

      judydianne 8 years ago from Palm Harbor, FL

      Larry, I love that salad and of course anything with cheese!

      Thanks for the nice comment.

      Dutchess, you really need to cook more! Then you can share your recipes with ME! Thanks for stopping by again!

    • profile image

      Duchess OBlunt 8 years ago

      Judy, in my house, when it's my turn to cook, I usually get take out. But after reading some of your fabulous hubs, I think I will just come in and cruise your recipes and surprise my husband with a treat the next time he takes his life in his hands and suggests, that maybe, it might just be, my turn to cook.

    • maven101 profile image

      maven101 8 years ago from Northern Arizona

      You keep coming up with these irresistible recipes that I just have to have...I'm making that Pear and Gorgonzola salad tonite...with the pasta of course...I thank you, my stomach thanks you, and my wife thanks you ( I'll be doing the cookin' )...Larry