Recipe of the Month

-3 eggs

-1 head romaine lettuce

-1 English cucumber, peeled, halved, and thinly sliced

-5 radishes, halved and thinly cut

-3 green onions, sliced

-½ cup olive oil , more or less to taste

-¼ cup white balsamic vinegar, more or less to taste

-1 teaspoon salt, more or less to taste

-2 tablespoons Balkan-style yogurt, or any plain, full-fat yogurt (optional)

Directions
1. If making the hard-boiled eggs, boil the eggs for 8 to 10 minutes. While they are boiling, prepare a bowl of ice water. Once finished cooking, transfer the eggs to the ice water. This will make them easier to peel and stop them from overcooking.

2. Stack the lettuce leaves, roll them tightly (just like a cigar), and thinly slice the lettuce. The thinner the better, but you can cut the lettuce in any way you prefer.

3. Transfer the lettuce to a serving bowl along with the cucumber, radishes, and green onions. Season to taste with olive oil, white balsamic vinegar, and salt. Add the yogurt, if using. Give everything a good a toss.

4. Peel the hard-boiled eggs and cut them in half. Nestle the egg halves on top of the salad and season each egg with a touch of salt and tiny drizzle of olive oil. Enjoy!

(Source: The Modern Nonna)

-Extra-virgin olive oil, for the pan

-6 large eggs

-¾ cup whole milk cottage cheese

-¼ teaspoon sea salt

-Freshly ground black pepper

-3 cups fresh spinach, 3 ounces

-½ cup diced roasted red bell pepper, about 1 pepper

-½ cup chopped green onion, about 2 green onions

1. Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.

2. In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.

3. Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop.

4. Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.

5. Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.

6. Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.

(Source: Love & Lemons)