ingredient
This recipe is about an attempt to eat local, and it’s also a bit about appearances. See, here in Israel we have lots of dried fruit. Some of it is imported, and some isn’t. Some is imported from near, and some travels a long way. Cranberries from the United States, …
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 …
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 …
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 …
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.
I’m such an easy sell when it comes to weird vegetables. This Friday afternoon, we made it to the farmer’s market in the Tel Aviv port for the first time. We arrived late, after most of the stands had begun to pack up, but those left had an amazing assortment …
