Traditional Indian Raita
Submitted by Amber Hoover / adapted from Bon Appetit
Raita is a simple Indian yogurt salad that’s great in hot weather. You can mix nearly any cool and crisp vegetables into a raita. In India, raitas are often spicy. Try it with diced chile for some added heat.
Mix together:
1 cup plain yogurt
one cucumber, seeded and roughly diced
several sprigs fresh cilantro, minced
one small red onion, finely diced
small sweet pepper, finely diced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
salt to taste
optional: one green thai chilli or serrano chile, seeded and finely diced
Keep refrigerated. Raita will keep for up to 48 hours if tightly sealed.
Swiss Chard & Sausage Fritatta
Submitted by Liz Lindenhovius
I used Andouille sausage to create this dish, but you can substitute whatever style of sausage you prefer.
1/2 bunch of Swiss chard (or any other greens)
chopped 1 medium onion, finely diced
1 - 2 andouille sausage, chopped
6 large eggs
1/2 cup gouda cheese, grated
1 tablespoon olive oil
salt & pepper to taste
Directions
Preheat oven to 375o F. Heat the olive oil in a medium oven-safe sauté pan. Sauté the onions until translucent. Add the garlic and cook until fragrant (about 30 seconds). Add the sausage and cook until browned.
Add the Swiss chard and season with salt & pepper. Cook until wilted.
In a separate bowl, whisk the eggs until combined. Pour the egg mixture into the sauté pan and stir everything until evenly mixed.
Sprinkle with the grated gouda and transfer the pan to the oven. Bake for 10-15 minutes or until frittata is cooked through.