Recipes That Use Blue Cheese

The black and blue salad, a combination of spice-rubbed, blackened chicken or steak and crumbled blue cheese, is a staple of the American gastropub menu. Unfortunately, the “salad” interpretation is a bit loose—the lettuce merely a bed for a Flinstone-sized protein serving, the butter-yellow croutons, tons of cheese, and creamy dressing blanketing all. We kept the chargrilled steak, blue cheese, and crisp croutons you love, then topped off with good-for-you avocado and a vinaigrette that complements the vegetables rather than disguise them. A little meat goes a long way: just 12 ounces is plenty to serve 4.

Bake and freeze these bites up to a week in advance. Try a trio of flavors like a fig jam and goat cheese filling, or finely chopped apples tossed with honey and cinnamon.

Leftover chicken, pasta, or any cooked green vegetable can go into this salad, making it a great fridge-clearer. Pungent blue cheese breathes new life into the rest of the ingredients. But even if you start from scratch, it's superfast and supereasy to make.

This retro-chic snack can be served with raw veggies, crackers, or toasted whole grain bread. Medjool dates add natural sweetness and chewy texture, while blue cheese creates the ideal salty, tangy contrast. Bonus: you can prepare it up to two days in advance.

For a finishing touch of color and light, herby flavor, garnish the dish with chopped fresh flat-leaf parsley.

This lovely combo makes perfect use for leftover farro (or quinoa, brown rice, wheat berries, barley, or whatever whole grain leftovers you have hanging out). When fresh figs aren’t in season, you can chop dried figs to use in the salad. If you don’t have white balsamic vinegar, you can use classic balsamic; it’ll just add more color to the plate. And if blue cheese is too strong a notion for you in the morning, try a milder feta or goat cheese.

When former Cooking Light Editor Scott Mowbray discovered tiny, rice-sized acini di pepe pasta, he immediately plotted a risotto strategy: gradually adding liquid until the pasta plumps. He learned from Keith Schroeder, our Cooking Class columnist, to toast the pasta for extra flavor (it almost tastes malted). The salt of the blue cheese balances the sweetness of the caramelized onions.

If you have raw, unheated honey, reach for it first here. Wildflower, which means the bees foraged on everything they could, is also a good choice.

This stuffed chicken with an Americana-twist will have your mouth watering, but resist the urge to turn the chicken before it's time; otherwise you risk having the breading stick to the pan.

Together, hard-boiled eggs and walnuts give you the energy boost you need throughout the day. When you pair those two with pungent blue cheese and nutrient-dense kale and beets, you have one delicious, powerhouse salad.

Although often associated with empty carbs and loads of calories, mashed potatoes can show a lighter side. This cheesy variation clocks in at only 192 calories per serving, so feel free to indulge.

A savory blend of salty and sweet flavors make the perfect pair between two slices of multigrain bread. Toast the bread in a pinch by arranging it on a baking sheet and broiling for three minutes.

Cloaked in a creamy Gorgonzola sauce, this rich-tasting pasta dish comes together in a flash.

If you don't own a pizza pan, you can find inexpensive, disposable rimmed pizza pans at the supermarket. For a quick side, combine 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard in a bowl. Add 1/2 cup halved grape tomatoes, 5 cups mixed greens, 1/2 cup toasted walnuts, and 1/4 cup chopped pitted dates; toss to coat.

Bacon and blue cheese pair well in so many dishes. Applying the combo to deviled eggs makes for a simply delightful treat.

Drizzled with a simple vinaigrette, this side salad comes together in minutes. To save even more time, you can finely shred the brussels sprouts with a food processor.

Here's a beautiful, sophisticated, not-too-sweet dessert that captures the flavors of a great cheese course. If you don't have a rectangular tart pan, you can easily make this in a 9-inch round tart pan. For the boldest blue cheese flavor, go for Maytag or Roquefort; for a subtler effect, try Gorgonzola Dolce.

We love creating innovative hummus recipes, and Beet Hummus with Blue Cheese and Walnuts is no exception. This beautiful, crimson-colored dip is made with chickpeas, tahini, beets and garlic. 

The texture and flavors of this pie are sure to impress. Substitute fresh mozzarella for blue cheese to make a kid-friendly option.

Let the ripeness of your pears determine how long you cook them. Soft, juicy fruit will only need to cook a minute or two; underripe fruit will need to go longer.

Savory blue cheese polenta topped with delicious veggies makes for a comforting and satisfying meal.

This tangy, slightly spicy slaw comes together quickly for a last-minute side.

Small but loaded with flavor: Caramelized onions, blue cheese, arugula, and sirloin fill your mouth with sweetness and pungency.

Fresh pears and and gorgonzola take this low-effort endive salad to the next level. 

Cavatappi pasta offers a fun element to an easy weeknight dish. Full of exquisite,  flavors from the walnut and blue cheese, this dish offers a pleasant  palate of tastes and textures.

Did you know teff is a tiny grain that cooks in just 20 minutes? It’s porridgy, like polenta, with a deep, toasty flavor, and can be enjoyed sweet for breakfast or savory with dinner, like in this tasty dish.

This rich and hearty casserole is the ideal accompaniment to simple roast chicken or beef tenderloin. The browned breadcrumbs and bits of blue cheese are as appealing to the eyes as they are to the appetite.

Ditch the tomato sauce and give pizza a makeover by topping with fresh peach slices and two types of cheese. A drizzle of tangy balsamic reduction provides the perfect balance to the sweet summer fruit.

Though burgers are the epitome of casual grilling, these blue-cheese-filled patties add a touch of elegance. Reviewer liscali said, "These might just be the best burgers we've ever eaten. Although we followed the burger recipe faithfully, we like our burgers on English muffins instead of buns with whole grain Dijon mustard. These burgers are as moist and flavorful as they can be. Can't wait to serve them to company."

Serve this meat-and-starch combo with steamed haricots verts or a mixed green salad. Garnish with fresh thyme.

The bold flavor of blue cheese and saltiness of the bacon give a creative punch to your average spinach dip. Serve with celery sticks for an added crunch.

A quick balsamic vinaigrette doubles as a marinade for the vegetables and a sauce for the pork. Taking the roasting pan from stove to oven jump-starts cooking so the pork, potatoes, and onions finish at the same time.

Our polenta squares are impressive and delicious. These are also tasty with chopped, dried figs or cranberries in place of the currants.

Red pepper jelly adds a snappy note to the vinaigrette that makes this simple salad memorable enough for an Easter dinner. You can prepare the vinaigrette earlier in the day and refrigerate; let it come to room temperature before tossing it with the spinach.

One serving of this entrée contains about one-fourth of your daily sodium allotment. We extend salty Roquefort cheese by mixing it with cream cheese as a spread. A 2-ounce portion size for bread also helps control sodium counts.

This one is for cheese lovers. A basic tomato soup gets a spicy hit of red pepper and some shredded chicken for body, but the real attraction is the strongly flavored Gorgonzola, which melts into the soup to add creaminess in addition to its distinctive pungent taste.

If you don't love blue cheese, try crumbled feta or grated Parmesan instead.