BLUE CHEESE DIP FOR VEGGIES
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.
VEGGIES WITH HOLLANDAISE SAUCE AND BLUE CHEESE
Serve this delicious mixture of new potatoes, fresh spinach and a little bacon topped with a creamy blue cheese Hollandaise sauce for a quick supper or lunch dish. For speed, use a ready made sauce, and just add the blue cheese.
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes into halves or quarters depending on size, cook in boiling salted water.
- Meanwhile, in a large frying pan, fry the bacon bits then add the pine nuts and sauté them until just golden.
- Make up the sauce as directed and stir in three quarters of the blue cheese.
- Once potatoes are cooked, drain and add to the pan with the butter and the the spinach, stirring constantly to just wilt the spinach.
- Quarter the eggs, add to the spinach mixture with the remaining blue cheese, crumbled.
- Then divide between four individual dishes or place in a large serving dish. Pour the sauce over the top and serve.
Nutrition Facts : Calories 351.3, Fat 27.3, SaturatedFat 13.2, Cholesterol 258.1, Sodium 565.4, Carbohydrate 12.3, Fiber 1.6, Sugar 1.4, Protein 15.2
EASY TRUFFLED BLUE CHEESE SAUCE
This is my favorite steak sauce, great with potatoes and veggies! Easy and satisfies everyone--even those who hate blue cheese!
Provided by Erin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 3
Number Of Ingredients 5
Steps:
- Combine blue cheese, truffle oil, and garlic in a small microwave-safe bowl. Heat in the microwave until cheese has melted, 30 seconds to 1 minute, being careful that cheese doesn't burn.
- Mix in mayonnaise and salt until fully blended.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 2 g, Cholesterol 30.8 mg, Fat 40.2 g, Protein 5.2 g, SaturatedFat 9.2 g, Sodium 716.1 mg, Sugar 0.5 g
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
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.
HOLLANDAISE SAUCE FOR VEGETABLES
This is my family's recipe for hollandaise. I've never tried any other way, but we think this is delicious. I like to serve this over steamed or roasted veggies.
Provided by mommyoffour
Categories < 15 Mins
Time 15m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a small saucepan, melt butter until bubbly.
- Place egg yolks, lemon juice, mustard, adn seasonings into blender container; cover and blend on low until yolks are frothy.
- Pour in half the butter in a very slow, steady stream until creamy.
- Then turn blender to high and add remaining butter slowly.
- Taste and correct seasonings.
- Serve immediately on steamed vegetables such as brussel sprouts, broccoli, zucchini, etc.
Nutrition Facts : Calories 971.2, Fat 104.5, SaturatedFat 62.7, Cholesterol 810.4, Sodium 1257.4, Carbohydrate 4, Fiber 0.2, Sugar 0.9, Protein 8.5
PASTA WITH VEGETABLES AND BLUE CHEESE
Provided by Marian Burros
Categories dinner, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Chop onion.
- Heat large nonstick pot until it is very hot. Reduce heat to medium-high, and add oil.
- Add onion, and cook until it begins to soften.
- Mince garlic, and add.
- Bring water to boil in covered pot for pasta.
- Using thin slicing blade of a food processor, slice carrots. Stir into onion and garlic along with thyme.
- Wash asparagus. Break off and discard tough, woody part of stalks. Add to onion and carrot pot.
- Wash, trim and slice mushrooms; wash and trim tomato, and cut into small chunks. Add mushrooms and tomatoes to vegetable pot; stir well, cover and continue cooking over medium-low heat.
- Cook pasta.
- Stir a little of the yogurt into the cornstarch to make a smooth paste. Stir the paste into the remaining yogurt, and mash in the blue cheese. When vegetables are tender, add in the yogurt mixture, and stir until the sauce is smooth and the blue cheese has melted. Season with salt and pepper.
- Drain the pasta, and top with sauce.
Nutrition Facts : @context http, Calories 752, UnsaturatedFat 6 grams, Carbohydrate 126 grams, Fat 14 grams, Fiber 13 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 630 milligrams, Sugar 25 grams
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- Asparagus. Asparagus is a bright green vegetable that is tender and sweet. It’s a great addition to any meal, but it goes especially well with hollandaise sauce.
- Broccoli. Crunchy with a vegetal, slightly sweet and slightly bitter taste, broccoli goes well with hollandaise sauce. To prepare, wash the broccoli and cut it into florets.
- Carrots. Carrots are sweet, woody, and earthy, which makes them a great pairing for hollandaise sauce. They can be roasted, grilled, or sautéed, and are often used as a side dish.
- Green Beans. Grassy and slightly bitter, green beans are a great way to add some texture and flavor to your hollandaise sauce. There are a few ways you can prepare them – blanching, sauteeing, or roasting – but my personal favorite is sauteeing.
- Potatoes. White potatoes have a subtly sweet mild taste that goes well with the creamy hollandaise sauce. You can prepare them in many ways, but boiled or roasted are the most common.
- Sweet Potatoes. If you don’t want to use regular potatoes in your hollandaise sauce, sweet potatoes are a great alternative. They have a similar texture but a slightly sweeter flavor that goes well with the sauce.
- Squash. Squash have many different varieties, but butternut squash is a good option for hollandaise sauce. It can be roasted, sauteed, or pureed. When roasted or sauteed, add some garlic and onion for extra flavor.
- Zucchini. If you want to add some simple yet tasty vegetables to your hollandaise sauce, then zucchini is a great option. Zucchini have a mild flavour, slightly sweet and slightly bitter, with a rich feel.
- Eggplant. Tender, mild, and sweet, eggplant is a versatile vegetable that takes well to a variety of sauces. One of my personal favorites is hollandaise sauce, which pairs beautifully with the eggplant’s creamy texture.
- Cauliflower. The fairly nutty and almost sweet taste of cauliflower makes it a great candidate to be paired with hollandaise sauce. Cauliflower can be boiled, roasted, or sautéed, and all methods work well with hollandaise.
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