This vegetarian sandwich uses ingredients you’d typically find at outdoor markets in France.

In France, many people walk or bicycle to the local outdoor market to buy fresh ingredients for the day’s meal. Increasingly, Americans are taking a page from the French way of life and heading to farmers markets to create tastier, more nutritious meals. This way of shopping also reduces packaging and your carbon footprint. (Bonus points for bringing your own tote!)

Food writer Victoria Abbott Riccardi shares this vegetarian sandwich recipe that uses ingredients you’d typically find at outdoor markets in France. But you should have no trouble getting these items in most parts of the United States. Fromage Blanc or “white cheese,” also called fromage frais (fresh), is available at Whole Foods, gourmet cheese stores and online at the Vermont Butter & Cheese Creamery.

French Open Market Baguette with Pear and Goat Cheese
Makes 4 sandwiches
Ingredients
1 22-inch whole-grain baguette
3 ounces aged goat cheese
6 tablespoons nonfat fromage blanc (or substitute plain, nonfat Greek yogurt)
¼ cup chopped toasted walnuts
4 teaspoons honey
2 ripe pears, cored and thinly sliced
2 cups watercress (or baby arugula)

1. Cut baguette into 4 even pieces. Cut each piece, lengthwise, in half, so you have 4 sandwich tops and bottoms.

2. Crumble goat cheese into a bowl. Stir in fromage blanc, walnuts, and honey. Spread an even portion of cheese mixture over inside portion of each sandwich bottom; season with salt and pepper. Arrange an even amount of pear slices over cheese mixture, followed by a generous handful of watercress. Place baguette tops over each sandwich, press down and enjoy.

NUTRITION SCORE PER SERVING
510 calories, 28% fat (16 g, 6.5g saturated), 52% carbohydrate (69 g), 20% protein (25 g), 11.1 g fiber, 362 mg calcium, 3.6 mg iron, 625 mg sodium

For more worldly lessons about eco-cuisine, read “Green Cuisine from Around the Globe” in the March/April 2011 issue of VIVmag.

Photo credit: Pornchai Mittongtare

Heirloom Tomato Carpaccio With Goat Cheese and Arugula Salad
Serves 4

4 large heirloom tomatoes, peeled
½ cup virgin olive oil, divided
1 tablespoon aged balsamic vinegar
Salt and pepper to taste
4 2-ounce wheels of fresh goat cheese
½ cup pistachios, shelled, toasted and chopped
2 bunches arugula
1 lemon, halved and juiced

Directions: Use a very sharp knife or mandoline to slice tomatoes very thin and arrange on 4 plates in a fanlike fashion. Drizzle tomatoes with 1 tablespoon of olive oil and the balsamic vinegar, and season with salt and pepper. Roll each wheel of goat cheese thoroughly in crushed pistachio, pressing gently so nuts adhere to cheese surface. Place one pistachio/goat cheese wheel in the center of each fanned tomato. In a large bowl, dress the arugula with remaining olive oil, the lemon juice and salt and pepper, and toss well to combine. Arrange salad atop each cheese wheel and serve immediately.