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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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Grilled Salmon with Roasted Red Pepper Sauce

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This was super good. The original recipe was adapted from Eating Well magazine. I added orange juice to the sauce, more garlic and instead of zucchini with the fish, I made asparagus. Oh and I decreased the almonds a bit.

The sauce is the star here. It’s kind of like a Spanish romesco sauce and I envision making this all summer long, it was so tasty. As a veggie dip, sauce for all kinds of grilled fish, chicken, just eating with a spoon, etc…

You can use jarred roasted red peppers, but please don’t. Really. They . . . → Read More: Grilled Salmon with Roasted Red Pepper Sauce

Linguine Primavera with Goat Cheese and Mint

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I love asparagus season. And speaking of, this is a great recipe for the end of April/beginning of May. The goat cheese makes an amazingly tasty sauce, no cream needed. Instead of fresh, chopped tomato, you can also use sundried tomatoes, just rinse them first if they are packed in oil or rehydrate if they are dried.

Linguine Primavera with Goat Cheese and Mint Recipe adapted from Whole Foods Market 2 tbsp olive oil 1 orange, yellow or red bell pepper, cored and diced 1 small yellow onion, diced 2 cloves garlic, minced 12 ounces thin . . . → Read More: Linguine Primavera with Goat Cheese and Mint