Blue Cheese Potatoes with Pears
Heat oven to 425°F. Toss pears on baking sheet with olive oil, lemon juice, sugar and rosemary. Roast 10 minutes; turn pears and continue roasting until browned and tender, about 20 minutes total. Add 1 tablespoon water to pan, scraping to loosen caramelized juices. Reserve.
Meanwhile, put sweet potatoes in large saucepan with 1 teaspoon salt, add water to barely cover. Bring to a simmer, lower heat, cover and cook until tender.
Drain all but approximately 1/4 cup water from sweet potatoes; add butter and gently smash the potatoes to a coarse texture with potato masher or wooden spoon; season with salt to taste. Keep warm.
Transfer potatoes to a serving dish; top with pears and pan juices. Sprinkle with blue.
Brussels Sprouts with Dunbarton
Heat oven to 400°F. Halve Brussel sprouts and toss with olive oil in mixing bowl. Sprinkle lightly with salt. Spread sprouts evenly on baking sheet and roast 30 to 35 minutes. Do not crowd. Shake occasionally while roasting so they brown evenly.
Meanwhile, chop bacon into 1-inch pieces and cook in large pan over medium-low heat until crisp. Remove from fat with slotted spoon and reserve on paper towel. Leaving some bacon fat in pan, increase heat to medium and add shallots to bacon fat. Sauté shallots until translucent, about 5 minutes, remove with slotted spoon and reserve with bacon.
Combine warm roasted Brussels sprouts, bacon and shallots in large bowl. Add Dunbarton Blue® to bowl and lightly toss. Season to taste with pepper and serve.
Blue Cheese Muffins
Heat oven to at 400°F. Butter muffin tin or line with paper liners. Blend flour, sugar, baking powder and blue. Whisk together egg, milk and butter; stir into dry ingredients. Mix just until blended. Fill muffin cups 3/4 full. Bake 20 to 25 minutes or until done and golden brown. Serve warm.