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Raita is an Indian condiment that can be used in a number of ways including as a dip, sauce, or salad dressing. Traditionally made with yogurt, we use quark to thicken it up and add more flavor. Eat in combination with falafel, rice, or roasted root vegetables! This recipe is a variation of the recipe found in Sandor Ellix Katz' book Wild Fermentation. Ingredients: 2 small cucumbers 1 tablespoon salt 1 cup yogurt 8 oz Jersey Girls quark 4-6 garlic cloves, finely chopped 1/4 cup fresh chopped cilantro 1 teaspoon cumin 1 tablespoon lemon juice 1. Grate the cucumbers coarsely into a colander. Mix in salt thoroughly and allow to drain for 30 minutes to an hour, depending on desired consistency (longer time= thicker raita). 2. Combine yogurt and quark. Add cucumbers, garlic, cilantro, cumin and lemon juice to quark mixture and stir. Salt to taste. Enjoy!  Photo: spiceupthecurry.com Quark Gnocchi This recipe is so simple and full of amazing Jersey Girls ingredients!! This recipe makes enough for 6-8 people as a side dish or for 4 people as a main course. 
Shape dough on a well-floured surface with lightly floured hands into 1-inch-thick ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet. Cook gnocchi in 2 batches in a pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to the pot and stirring occasionally, until cooked through (cut one in half to check), 5-6 minutes per batch. Lift out with a slotted spoon and drain in colander. Meanwhile, cook butter in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes. Toss gnocchi with brown butter in skillet and sprinkle with remaining grated cup of cheese. Season with salt. For a delicious variation, toss with sauteed seasonal vegetables for a hearty vegetarian entree! photo by Romulo Yanes |
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