Cafe Liz

This is one of my favorite ways to make waffles.

I envisioned this as a sort of hot salad. In fact, many of the ingredients are the same — tomatoes, arugula, onions, balsamic vinegar. They just happen to be in a warm cream sauce.

Some people think unusually colored vegetables are, well, weird. My purple potatoes got mixed reactions at work tonight — ranging from excitement to politely (yet poorly) veiled disgust. I, for one, like colorful food, especially if all that color is natural. And this vegetable medley mixes all your basic Crayola colors. What’s more cool than that?

The beet is a nature-made, all-in-one salad: Its big, red-veined leaves provide the leafy base, the roots make for nice, solid chunks and the stems are like a thin, red celery. Once you have your beet, everything else is just decoration.

It’s yet another purple dish! As purple food week continues, today we had pasta for lunch, topped with a cream sauce of purple cauliflower and walnuts. Beyond being colorful on its own, the cauliflower lent the sauce a light purple tint.

Purple food week continues: This is the sister dish to yesterday’s post. Another simple, easy-to-make salad, this time with tomatoes and red-hot — or should I say purple-hot — pepper from the ornamental pepper plant outside our kitchen window.

Purple food week continues: Tonight I made a light salad out of vitelotte potatoes, with a gentle dressing of olive oil and lemon.