We had a great summer's end dinner. A brothy vegetable and bean soup with anything we had around: onion, corn fresh off the cob, carrots, rosemary, bell pepper, and best of all, my mom's home-grown green beans. I will miss all that fresh-out-of-the-garden flavor once we get deeper into the autumn and winter.
We paired that with blue cheese and asparagus toasts. They're so delicious! Just toast up some baguette slices, top with the blue cheese spread (below) and prepared asparagus tips. They're very pretty, too.
And for dessert: homemade applesauce!Blue Cheese Spread:
Mix or stir 1 pkg. cream cheese with a splash of milk to create a creamy mixture, add blue cheese crumbles to your liking. I added chopped walnuts for extra texture. (Some recipes have suggested adding garlic, basil, or other flavors, but the blue cheese is enough flavor for me).
Spread over toasty bread, top with prepared and seasoned asparagus, and enjoy.The left-over blue cheese mixture will be good for quick meals:
- Spread on a bagel for lunch
- Warmed over Salmon
- Atop a gardenburger (or burger for John)
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