I recently had the opportunity to chat with Tania Wilk about her upcoming EP and her journey behind the songs. Born and raised on Long Island, NY, Tania Wilk left her hometown to marry her senior prom date and best friend of 10 years. Growing up with classical training and musical influences such as Whitney Houston, Jewel and Alanis Morissette to the evolving influences like Brandi Carlile, Ingrid Michaelson and Patty Griffin contribute to her most recent style.

After many years, Tania’s marriage ended and she found the courage traveling solo to California to build the life she had always truly wanted. She settled in Los Angeles and began the process of healing that led to the songs on her upcoming EP.

Her upcoming EP entitled ‘Carousel’ shares her experience from a fairy tale to and through the nightmare of a divorce. Fans will experience the strong emotion, heartache and evolution as Tania takes you through her journey of healing and self discovery in a new life that is her own. I felt the heartbreak and hurt in her single Carousel as she reminisces on her marriage, memories and the ending. This single was my inspiration for the dish below. Willow Tree is another soft and soulful single from Wilk giving fans a window into her pain and journey of self realization.

She will also have 2 single releases coming up along with the EP release: 
  • 10.20.20 Foolish Games -single release (Jewel cover)
  • 11.18.20Knight of Cups-single release
  • 12.3.20‘Carousel’ – EP release

 

Be sure to check out more of Tania Wilk at the link tree below! 

https://linktr.ee/taniawilk

 

I asked Tania what her favorite dishes are and she responded, “As far as eats, I prefer to eat clean with limited dairy and I’m a sucker for any type of chip and dip! Also, I’m American with a Polish background and enjoy ethnic food, especially if there is a healthy spin. It provides me comfort especially when I’m missing home or having a difficult time.”

Healthy, Polish and dip is the route I decided to go with for Tania Wilk’s recipe. A delicious spin on Borscht as a nod to her Polish heritage, and I lightened it up with Belgian Endive to serve instead of chips. Enjoy!

Borscht Dip Recipe

Ingredients

  • 1 package of pre-cooked beets, chopped 
  • 3 tablespoons light sour cream
  • 2 teaspoons Champagne vinegar
  • 2 tablespoons chopped fresh dill + sprigs for garnish
  • 2 tbsp. finely chopped chives
  • 1/4 teaspoon Pink Himalayan salt
  • Freshly ground black pepper
  • 2 packages of Belgian endive ( Trader Joe’s carries the different colors in packs) 

Directions

  1. Combine the beets, sour cream, chopped dill, chives, vinegar, salt, and pepper in a blender or food processor. Pulse until you get a nice creamy and smoother consistency.
  2. Pour dip into your favorite serving bowl. Garnish with dill.
  3. Cut the ends from the endive and separate the leaves. Arrange the endive leaves around the dip.
  4. Enjoy!