0

Recipes

Original Blue

Butternut Squash, Spinach and Rosemary Penne with Original Blue Cheese

Mozzarella

Watermelon and Point Reyes Mozzarella with Lemon, Honey & Mint
Heirloom Tomato Salad with Point Reyes Mozzarella

Toma


Other

Autumn Panzanella with Roasted Brussels Sprouts & Currents (Salad)
Autumn Panzanella with Roasted Brussels Sprouts & Currents (Croutons)
Autumn Panzanella with Roasted Brussels Sprouts & Currents (Vinaigrette)

Butternut Squash, Spinach and Rosemary Penne with Original Blue Cheese

INGREDIENTS
3 tablespoons butter
1 ¼ cups finely chopped onion
1 2-pound butternut squash, peeled, halved, seeded, cut into ½ - ¾ inch dice (about 3 cups)
2 teaspoons chopped fresh rosemary, divided
½ cup dry white wine
4 cups (packed) baby spinach leaves (about 4 ounces)
¼ cup vegetable or chicken stock
½ cup whipping cream
½ cup freshly grated Parmesan cheese
1/3 cup crumbled Point Reyes Original Blue cheese (about 1 ½ ounces)
1 pound pasta – bowties and penne work well

DIRECTIONS
Toss cubed Butternut squash in Olive Oil, sprinkle with Salt and Pepper and place on cookie sheet. Roast in preheated 450 degree oven for 20 minutes, until slightly caramelized. (Can be done ahead.)

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 5 minutes to coat with butter and soften. Add wine and simmer until evaporated, about 1 minute. Stir in stock, cream, and Parmesan cheese. Season to taste with salt and pepper, simmer on low heat.

Cook pasta in salted boiling water until al dente. Drain.

Add hot pasta to sauce along and mix well. Toss in Spinach and sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

Watermelon and Point Reyes Mozzarella with Lemon, Honey & Mint

INGREDIENTS
3 cups bite-sized cubes or balls of watermelon, chilled
1 cup bite-sized cubes of Point Reyes Fresh Mozzarella
2 tablespoons honey
2 ½ tablespoons fresh squeezed lemon juice
2 tablespoons chopped fresh mint leaves
pinch of salt
pinch of crushed red pepper flakes

DIRECTIONS
Place watermelon and mozzarella in a large bowl. Separately, in a small bowl, combine remaining ingredients, whisking to combine. Pour dressing over
watermelon and mozzarella and gently combine.

Serve chilled.

Serves 4.

Heirloom Tomato Salad with Point Reyes Mozzarella

INGREDIENTS
Serves 4

24 slices - best quality heirloom tomatoes, cut ½” thick
8 ounces - Point Reyes Fresh Mozzarella
16 ea. - fresh basil leaves
4 oz. - best quality extra virgin olive oil to taste
sea salt and fresh ground pepper
optional - aged balsamic vinegar & warm crusty bread

DIRECTIONS
1. Arrange tomatoes on 4 plates, season well with salt and pepper
2. Slice Mozzarella and add to the plates of tomatoes
3. Tear basil leaves over the tomatoes and mozzarella
4. Drizzle lots of olive oil over the tomatoes and mozzarella. (Drizzle balsamic too, if desired.)
5. Serve right away with crusty bread to soak up the juices

Autumn Panzanella with Roasted Brussels Sprouts & Currents (Salad)

INGREDIENTS
Salad:
8 – 10 ounces mixed greens, washed
12 ounces 1/8-inch-thick pancetta, cut into thin strips
1 pound small Brussels sprouts, trimmed and quartered lengthwise
1 tablespoon extra virgin olive oil
Dried currants

DIRECTIONS
For Salad:
Preheat oven to 400°F. In a large bowl, toss Brussels sprouts in olive oil and season with salt and pepper. Place on baking sheet and roast, in oven, 15 – 20 minutes or until crisp tender and brown on the edges. Remove from oven and allow to cool to room temperature. (Can be prepared one day in advance. Store in refrigerator and bring to room temperature before serving.) Sauté pancetta in large skillet over medium heat until crisp; transfer to paper towels to drain. Combine croutons, pancetta, and Brussels sprouts in large bowl. Add mixed greens to bowl. Add enough vinaigrette to coat, tossing to blend well. Transfer salad to large shallow bowl. Sprinkle with currants.

Autumn Panzanella with Roasted Brussels Sprouts & Currents (Croutons)

INGREDIENTS
Croutons:
1 pound loaf of rustic Italian bread, cut or torn into ¾-inch pieces
¼ cup (1/2 stick) butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh sage
2 teaspoons minced fresh thyme
6 tablespoons finely grated Parmesan cheese
Coarse sea salt
Freshly ground black pepper

DIRECTIONS
For Croutons:
Preheat oven to 400°F. Place bread in large bowl. Melt butter in small skillet over medium heat. Add garlic, sage, and thyme. Sauté until fragrant, about 1 minute. Pour butter mixture over bread and toss to coat. Add cheese and sprinkle with salt and pepper; toss. Spread cubes on sheet pan. Bake croutons until pale golden, stirring occasionally, about 6 minutes. Cool on baking sheet up to 6 hours.

Autumn Panzanella with Roasted Brussels Sprouts & Currents (Vinaigrette)

INGREDIENTS
Serves 8
Apple Vinaigrette:
2 tablespoons butter
1 6-ounce Granny Smith apple, quartered, cored, cut into 1/2-inch-thick slices
½ cup extra virgin olive oil
1/3 cup apple cider vinegar
¼ cup finely chopped shallots
8 tablespoons apple cider

DIRECTIONS
For Vinaigrette:
Melt butter in heavy medium skillet over medium-high heat. Add apple slices and sauté until golden brown, turning occasionally, about 6 minutes. Cover; cook until very tender, about 1 minute. Transfer apple slices and pan juices to blender and cool. Add oil, vinegar, and shallots. Blend until smooth. Add cider, 2 tablespoons at a time, blending to pourable consistency. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)