I may have mentioned that I live in a town with no stoplights.
I’m being serious – no stoplights, no shopping mall, not even a Walmart in my actual town.
Sure, we have a few gas stations, a Dollar General, and a Subway, but that’s about it.
Usually, I love our small town. No traffic, great neighbors, friendly people. It’s quiet here, besides the trains clacking down the track and the chickens and roosters across the street.
While we do have a Walmart a few miles away and a mall about 30 miles from here, the small town life often leaves me wanting good food.
It’s hard to be inspired or find exciting new foods when most of your choices are soggy subs, inedible pizza, or Wendy’s.
Luckily, I had some swag from Foodbuzz that needed to be used up.
As part of our swag bag at the Foodbuzz Festival, I received a half wheel of some triple creme Brie – something I have never bought on my own.
I actually tried this mustard on their fall inspired tarts at the Taste Pavilion and fell in love with it at first bite. They were nice enough to give me an entire jar to take home – I was so excited to use it!
You can guess what’s coming, right?
I don’t think anything beats melted Brie…well, nothing beats melted Brie with pear slices and a smear of tangy blue cheese dijon mustard.
- 2 slices Nature’s Pride Whole Wheat Bread
- 1/4 pear, sliced thin
- 1 oz. Brie, sliced
- 1 tsp (or more!) Made in Napa Valley Blue Cheese Dijon Mustard
I even used one of my new spatulas from the swag bag, too – thanks Chefscatalog.com! The new red spatula was fun.
I knew I also needed, and wanted, some green with my sandwich, so I made a salad to go along with it.
I sliced up half of the pear to use today and I had about 1/4 of it that wouldn’t fit on my sandwich, so I knew it was going in my salad. The rest went from there.
- 3 cups romaine
- 1 small head broccoli
- 1/4 pear, chopped
- 4 dried cherries
- 1/2 Tbsp walnuts
As for a dressing…I knew I wanted to make one using that awesome dijon and this new balsamic from the swag bag!
Blackberry Balsamic with Pear? How could I not use this with pear in my sandwich AND salad? Plus, balsamic dressings made with dijon are the best.
Dressed and ready to eat
I may not have many gourmet places to eat around here, but at least I can do my best at home.
After eating all the amazing food this past weekend in San Francisco…I know what we’re missing here.
But I’m not exactly sure I would trade in my small town for beef cheeks…at least, not yet.