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| Fruity Spring Salad with Bleu d’Auvergne
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Ingredients: | - 2 pints raspberries
- 1/3 cup olive oil
- 1/4 cup raspberry balsamic vinegar
- 1 Tbsp. sugar
- 1/4 tsp. salt
- 1/4 cup finely sliced green onions
- 2 pkgs. (5 oz. each) baby arugula or watercress (about 12 cups)
- 7 oz. Cantorel® Bleu d’Auvergne, crumbled (about 11/2 cups)
- 1/3 cup walnuts
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| Directions: | - Use a fork to mash enough raspberries to equal 2/3 cup. Place in a medium bowl and add oil, vinegar, sugar, salt and pepper; whisk to blend. Stir in green onions.
- In a large bowl, place arugula and fruits. Toss with dressing.
- Arrange salad on 6 plates. Top with Bleu d’Auvergne and walnuts and serve immediately.
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| Il Villaggio® Parmigiano-Reggiano Chicken Surprise
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Ingredients: | - 2 large lemons
- 2 1/2 Tbsp. olive oil
- 2 cloves garlic, crushed
- 2 Tbsp. finely chopped parsley
- 1 1/2 Tbsp. dry bread crumbs
- 2 oz. Il Villaggio® Parmigiano-Reggiano cheese, finely shredded, divided (2/3 cups)
- 1/4 tsp. salt and pepper
- 8 large bone-in chicken thighs with skin
- 12 oz. baby red potatoes (1 1/2”; if larger, cut in half)
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| Directions: | - Preheat oven to 425°F. Grate enough lemon zest to equal 2 tsp. Cut ends off lemons and slice each into 4 slices. Arrange in a large (18”x12”) heavy non-stick baking pan.
- In a small bowl, combine lemon zest, 2 Tbsp. oil, garlic, parsley, bread crumbs, and 1/3 cup cheese.
- Trim any excess fat from chicken and loosen skin but do not detach. Spread mixture under skin. Place chicken skin-side up, one piece on top of each lemon slice. Brush with remaining 1/2 Tbsp. oil and sprinkle with salt and pepper.
- Arrange potatoes around chicken. Bake 20 minutes; turn potatoes. Reduce heat to 400°F and bake 10 minutes. Remove from oven; carefully tilt pan and spoon out excess fat from pan. Sprinkle peas into pan. Top chicken with remaining 1/3 cup cheese. Bake 5 minutes. be used in addition to or in place of peas; bake as directed. Small snap (string) beans can also be used, but will need 10 minutes of cooking rather than 5 minutes. Use all three for a festival of fresh spring peas!
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| Saint Agur®-stuffed Strawberries
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Ingredients: | - 3 oz. Saint Agur® blue cheese (1/3 cup)
- 1/2 tsp. grated fresh lemon peel
- 2 Tbsp. confectioners’ sugar
- 1 tsp. fresh thyme leaves
- 12 large strawberries with stems attached, rinse and pat dry
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| Directions: | - Place the Saint Agur® cheese in a small bowl and add 1/2 tsp. lemon peel, sugar and thyme. Mix until smooth, using a spatula. Set aside.
- Slice a thin piece off the bottom of each berry so they lie flat. Cut the berries in half and remove 1/3 off the top of the side facing up. Finely chop up the centers and pieces cut from the bottom. Fold half of the chopped strawberries into the cheese mixture. Stir until combined.
- Stuff the strawberries with the Saint Agur® cheese mixture. Decorate with remaining chopped berry pieces. Serve immediately.
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