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

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A Recipe for Fall Happiness: Ratatouille

A Recipe for Fall Happiness: Ratatouille

Ratatouille is one of those recipes that I’ve been making for years. I used to make it all the time in grad school, fairly often when I lived in California, and still make a pot every so often now. And one of my favorite times of year to make ratatouille is fall. Sure, you’ll probably need to used canned (or tetra-pak) tomatoes, but who really wants to simmer vegetables on the stove top for an hour in summer anyway (not me!)? Plus, in fall, a big bowl of vegetable stew . . . → Read More: A Recipe for Fall Happiness: Ratatouille

Roasted Cherry Tomato Tart with Smoked Mozzarella and Basil

Roasted Cherry Tomato Tart with Smoked Mozzarella and Basil

Hello summer! This is one of the best savory tarts I have ever made. That may be because all of the cherry tomatoes were from our garden or it may be because tomatoes, smoked mozzarella, and basil is a winning combination – probably a bit of both! If you don’t have your own garden supply of tomatoes, multicolored, heirloom cherry tomatoes would look amazing in this recipe.

Our tomatoes were so ripe that some actually split while they were picked. I think this led to me . . . → Read More: Roasted Cherry Tomato Tart with Smoked Mozzarella and Basil

Curry Lentil and Squash Soup with Cilantro Yogurt

Curry Lentil and Squash Soup with Cilantro Yogurt

This is a great meatless meal for when you have winter squash you want to use up or if you just want a hearty bowl of warm soup. Or maybe you’re just bored and you want a food project that will take about an hour. This is what to do if any of those scenarios are true. Plus, it’s just a really delicious bowl of winter soup. So there.

I used a combination of one small acorn squash and one small delicata squash — together they totaled about . . . → Read More: Curry Lentil and Squash Soup with Cilantro Yogurt

Roasted Cabbage with Udon Noodles, Mushrooms and Cilantro-Lime Dressing

Roasted Cabbage Wedges with Noodles, Mushrooms and Cilantro Lime Dressing

I came across this post on The Kitchn last year and pretty much went right home and made the cabbage right away that first evening (and many times since). I’ve always roasted it in the oven instead of grilling and I’ve found that it works very well ithat way. It’s funny, I’ve never really been a big fan of cabbage but this recipe just really works, you know? Kind of like how roasting brussels sprouts will turn those haters into huge fans — same thing here.

. . . → Read More: Roasted Cabbage with Udon Noodles, Mushrooms and Cilantro-Lime Dressing

Perfect for Meatless Monday: Roasted Carrot and Quinoa Salad

Roasted Carrot and Quinoa Salad

Quinoa is one of my favorite grains. I can’t remember when I first tried it — I think maybe a couple of years ago? But ever since that first experience, I’m always looking for new ways to use it. I’m not quite sure what it is but I really like the texture and flavor — soft but still a bit toothsome, but with a slightly nutty flavor.

Tossed with spicy, roasted carrots, pecans, cranberries and peppery arugula, this is a great way to incorporate quinoa. There’s also a good chance . . . → Read More: Perfect for Meatless Monday: Roasted Carrot and Quinoa Salad