Cafe Liz

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.

When my mother talked about the foods of her childhood, this was always on the list, but for some reason, I never recall eating it at home. I got the general gist of it when we went to Greek restaurants and all my older relatives would coo over the green beans, however. Even though these green beans were soft and overcooked (some would say well cooked), much like the green beans I recall eating in Greece, I prefer to stir-fry [...]

Here’s another simple dish — pan-fried green beans with soy sauce and sesame seeds. I used super-fresh green beans we’d bought earlier that day at the market, and seared them on high heat so they’d be slightly blistered on the outside but still crispy and bright green (when they’re so fresh, you don’t want to overcook them).