Cafe Liz

I guess you could call this winter. It’s been raining on and off for days. Drops pitter-patter on my windows. The streets are perpetually wet. The sky is gray. My patio planters are soaked through. The once-dusty ground is full of fresh green growth. Well, we take what we can get, because this is the best excuse we’ll be getting to enjoy heavier foods, such as hot, thick soups. Even if on these chilly days (and nights) that send us [...]

I’m not entirely sure this merits a recipe, but it certainly merits a photo. So I might as well explain how I made it. We’ve been buying purple vegetables since we discovered them at the Friday farmer’s market in the Tel Aviv port. They definitely liven up any meal. And yes, it seems the color of the cauliflower bled slightly onto the egg.

Here’s a nice combination of stir-fried cauliflower (mine happened to be purple) with an Asian-inspired sauce. The miso adds a little more depth to this dish than just plain soy 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?

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.

This dish truly takes advantage of the colorful vegetables I’m preparing for my purple vegetable week, with my lovely purple cauliflower: a white cauliflower cream soup, spotted with roasted purple florets.