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


Directions:
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)

6 eggs

6 flour tortillas (8 inch tortillas)

1/4 pound sausage

1/4 cup salsa

1/2 cup cheddar cheese (shredded)

Directions
1. Brown Sausage and set aside in a bowl.

2. Scramble all the eggs and set aside in a bowl.

3. Layer the eggs, sausage, salsa and cheddar cheese in each tortilla.

4. Wrap them to form a burrito.

5. To freeze, place all the burritos on a baking sheet.

6. Place in the freezer for 1 hour.

7. Then move the burritos to a freezer safe bag or container and freezer for up to 3 months.

8. To defrost, remove a burrito from the freezer bag. Wrap it with a damp paper towel and reheat it in the microwave for up to 2 minutes.

(Source: Eating on a Dime)