Destinations Magazine

French Cooking with Wini Moranville: A French Recipe for Your Farmers Market Finds

By Eyepreferparis88 @eyepreferparis

Market Day!

It happens nearly every time I go to a farmers market: I buy basketfuls of beautiful produce and have a lot of fun, but by the time I get home, I’m starving and I want to eat something right now. This is my recipe for that scenario. You can make it with just about any fresh vegetable you love.
The only catch: Be sure to use the right goat cheese. You’ll want a semi-ripened cheese for this one; that is, a cheese that’s been aged enough to develop a rind.These cheeses melt much better than fresh (rindless) goat cheeses, and they also have much more flavor.

Goat Cheese Cropped copy

Tagliatelle with Fresh Veggies and Goat Cheese
Makes 4 servings
8 ounces dried tagliatelle or fettucine
2 tablespoons extra-virgin olive oil
4 cups fresh vegetables, cut into uniform pieces (see Note)
1 cup halved cherry or grape tomatoes
1/2 cup dry white wine
2 scallions (white portion and some tender green tops), sliced (about 1/4 cup)
2 tablespoons snipped fresh parsley, chives, or chervil, or a combination
Salt and freshly ground black pepper to taste
4 ounces soft-ripened goat cheese
1. Bring a large pot of water to a boil and cook the tagliatelle according to the package directions; drain.
2. Meanwhile, heat the olive oil in a large skillet over medium heat; add the vegetables and cook until barely tender-crisp, about 4 minutes. Add the tomatoes, wine, and scallions. Cook at an active simmer until the liquid is nearly evaporated, about 5 minutes; stir in the fresh herbs. Season with salt and pepper.
3. Combine the drained pasta, goat cheese, and vegetables in a large bowl. Toss until everything is combined and the cheese partially melts (a few warm, solid chunks are desirable). Divide among four wide, shallow bowls and serve.
Note: Good choices include julienned carrots, trimmed snow peas, sliced summer squash, trimmed and sliced asparagus, and small, tender green beans. The size of the cuts should be somewhat similar so that all of the vegetables cook at the same rate. Fresh spinach is a great addition, but wait to stir it in with the fresh herbs—you want it just to wilt slightly.
Photo credit: Shot of Arles Marketplace by Basykes via Flickr.

Linguine with Goat Cheese & Fresh Market Veggies

To continue to bring a little bit of France to your table, follow me on Facebook: Chez Bonne Femme, or check out my blog at And be sure to check out my book, The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day. A bientôt!


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New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.
Cost: 185 euros per person (about $240)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.
Click here to sign up for the next class or for more info.


I am pleased as punch to announce the launch of Eye Prefer Paris Tours, which are 3-hour walking tours I will personally be leading. The Eye Prefer Paris Tour includes many of the places I have written about such as small museums & galleries, restaurants, cafes & food markets, secret addresses, fashion & home boutiques, parks, and much more.

Tours cost 210 euros for up to 3 people, and 70 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.
Check it out at 

Click here to watch a video of our famous Marais tour

French Cooking with Wini Moranville: A French Recipe for Your Farmers Market Finds

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