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Share this entry on Facebook or copy link(Polski) Jeść jak Georgia O’Keefee: zielone na krótko
WE KISS, WE EAT, WE TALK
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KALE IN TWO WAYS
Love for kale is not simple. We always hear that it’s beautiful, but on the plate it causes trouble. Therefore, today Magdalena Święciaszek serves it in two ways: in a potato salad with onion and caper dressing and in a cocktail with apples. Great for lunch at work and for Saturday breakfast. So today is a kale day! Ingredients:
# Magdalena Swięciaszek, rozpusta
WHITE CABBAGE WITH MUSHROOMS AND THYME SERVED WITH CELERY PUREE
Little, less, minimally. It is also your after-Christmas sentence? Today’s recipe is therefore a meatless ode to winter root vegetables typical for our latitude. Crunchy cabbage, celery pure, blanched kale twigs. We are returning from Christmas overeating to normal healthy life. Ingredients: 1/2 head of cabbage 4 leaves of kale 2 carrots 3 celery stalks 1 celery bulb 2 potatoes 4 boletus dried
# kapusta, rozpusta, święciaszek, zima
TO EAT LIKE GEORGIA O’KEEFFE: CORN SOUP
We are launching a new recipe series “Artist’s Kitchen” by Anna Królikiewicz. She will share with you some meals inspired by the lives of artists, whom she especially values. She starts with Georgia, because, as she explains, she admires both her paintings and her lifestyle. In the new autumn issue of USTA Magazine, there is
# Anna Królikiewicz, Georgia O’Keeffe
(Polski) Skóra naszej planety
Sorry, this entry is only available in Polski.
# Klaudia Sidorowicz
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