Friday Lunch Recap - Polish Dishes (+ Recipe!)

                                               

Welcome back to another Friday lunch recap! Meals are prepped by MAP 

Artful preparation

summer program teens in our awesome kitchen space.

Throughout preparing dishes, MAP youth also discover and 

present the traditions, holidays, and meanings that come hand in hand

with food. 

This post highlights Poland! Buffalo has an incredibly robust Polish population.

Polish food is known for its heartiness, built around root vegetables

and thick, meaty stews.

Sauerkraut was of course part of the food creation process - salty and the ultimate topping for so many

plates! Fermentation is required though to make a stellar 'kraut, so for now our taste buds await.

Sauerkraut anticipation!

Yummy cabbage rolls filled with rice and lentils were piled up -- these are called Golabki!

A side salad of Mizeria was whipped up full of sour cream and cukes. Look at the recipe below!

A delicious final plate that wouldn't last long

The famous staple ... the Pierogi, joined too (a much

lazier version would do for this Friday midday meal). 

Food builds relationships. Food tells stories.

Thanks for popping into the blog today. 

Now go start on your 'kraut and mizeria!