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

1. 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, 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. 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)

? cup plain whole-milk yogurt

2 garlic cloves, grated or minced

1 tsp. honey

1 ½ teaspoon ground turmeric

1 tsp. paprika

½ tsp. ground cumin

¾ tsp. kosher salt

½ tsp. black pepper

1.25 lbs. boneless, skinless chicken thighs, trimmed

Zest and juice of 1 lemon, divided

About 6 to 8 radishes, thinly sliced on a mandoline

? cup mint, parsley, or cilantro, torn

Olive or avocado oil for cooking

1. In a large bowl, combine yogurt, garlic, honey, turmeric, paprika, cumin, salt, pepper, and lemon zest (reserve lemon juice for radish salad); mix to combine. Add chicken and turn to coat. Cover and refrigerate for 2 hours or up to overnight.

2. About 30 minute before grilling the chicken, prepare radish salad by combining radishes, herbs, and lemon juice in a bowl. Season with a pinch of salt.

3. If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan or cast-iron skillet coated with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 7 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.

4. Transfer chicken to a serving platter and spoon radish salad overtop.

(Source: Dishing Out Health)