Gorgonzola Steak Sandwich
Serves 4-6 Ingredients: 3 (12 to 14-ounce) skirt steaks 1 jar of Spinelli’s Balsamico dressing(to marinate the steak) 3 Portabella mushroom caps Olive oil Salt and pepper 1 ripe tomato 2 baguettes 2 cups of arugula 1 jar of Spinelli’s Gorgonzola dressing Preparation: Marinate the steak in ½ jar of Spinelli’s Balsamico dressing (you can opt to marinate the steak in Gorgonzola dressing too) in a large re-sealable plastic bag. Refrigerate for 2 hours. Brush the Portabella caps with olive oil and season with salt and pepper. Grill for 5 minutes on each side and cut into slices. Clean and slice the tomato. Season the steaks with salt and pepper and grill the steaks – about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices. Cut the two baguettes in half and then in half again lengthwise to make four sandwiches. Place the bread on the grill for 2 minutes on each side. Layer the baguettes with steak, mushrooms, arugula, tomato and top with Spinelli’s Gorgonzola Dressing....
Read MoreGorgonzola Grilled Montana Chicken Salad
Serves 4-6 Ingredients: 3 to 4 chicken breasts 1 jar of Spinelli’s Gorgonzola dressing 1 bunch of asparagus 1 red onion cut into slivers Olive oil Salt and pepper 1 package of mixed greens 1 cup sun dried tomatoes (those you find jarred in oil work well), cut into small pieces 1 cup of gorgonzola cheese crumbled Preparation: Marinate the chicken in 1/2 cup of Spinelli’s Gorgonzola dressing. Grill until chicken is thoroughly cooked. Snap the ends from the asparagus and discard. Place the asparagus in a bowl and add the red onion slivers. Toss the asparagus and the red onion with olive oil, salt and pepper – grill until just done but still have a little crunch. Cut cooked chicken breasts into slices. Place a bed of the mixed greens serving plates. Distribute the grilled chicken breast slices, grilled asparagus, grilled onion and sun dried tomatoes over the bed of greens and drizzle Spinelli’s Gorgonzola dressing generously. Garnish with gorgonzola crumbles....
Read MoreGorgonzola Cole Slaw
Ingredients: ½ medium green cabbage, very thinly sliced (about 4 cups) ½ medium red cabbage, very thinly sliced (about 4 cups) 2 medium carrots, peeled; julienned or grated 1 cup thinly sliced green onion 1 jar of Spinelli’s Gorgonzola dressing 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Preparation: In a bowl, combine the green and red cabbage, carrots, and green onion. Toss in at least half a jar of the Spinelli’s Gorgonzola until all ingredients are covered. Feel free to add more depending on your preference. Season with salt and pepper to taste. Place in refrigerator and serve...
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