Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.
Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple–each month, I choose a recipe. You make it, and you email me a photo. At the end of the month, I randomly select one winner to receive a prize.
I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our March challenge today with our shakshuka recipe (p.s. there’s a vegan option listed below), and I hope you’ll join in the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
- Make that recipe during the month.
- Send a picture of it to LoveAndLemonsCookingClub@gmail.com by the end of the month. This time, the deadline is March 31!
- For a bonus entry, leave a comment (include your first and last name) on the challenge recipe’s blog post after you submit your photo.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $200 Whole Foods Gift Card!
At the end of the month, I’ll randomly select a winner and post all of the photos. This time, we’re giving away a $200 Whole Foods Gift Card.
We could all use more one-pan recipes in our lives, so this month, I’m introducing you to one of my favorites: this shakshuka! Though shakshuka is traditionally eaten for breakfast in North Africa and the Middle East, it can easily pass for dinner, too. If you’ve never tried it, it consists of eggs poached in a flavorful red pepper and tomato sauce. I season mine with harissa for a kick of heat (opt for mild harissa if you don’t like spice), and I stir in a handful of spinach for pretty flecks of green. Top it all off with feta and avocado, and devour with pita or crusty bread!
To make this recipe vegan: skip the eggs, and simmer chickpeas in the sauce instead, adding them to skillet at the same time as the tomatoes. Serve with drizzles of tahini sauce in place of the feta.
Enjoy!
Enter the March Challenge
Want to enter? Here’s what you need to do:
- Make my shakshuka recipe sometime in March.
- Send a picture of it to LoveAndLemonsCookingClub@gmail.com by March 31.
- For a bonus entry, leave a comment on the shakshuka blog post after you submit your photo. (One photo entry and one bonus entry per person – please leave your first and last name on your comment so I can match it to your photo submission.)
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
- Sign up for our email list to find out about next month’s recipe!
I’ll randomly select a winner and share all your photos in early April.
Last Month’s Recipe
Last month’s recipe was my classic tomato soup. It checks all my boxes in the month of February: it’s easy to make, it’s creamy and comforting, AND the ingredient list is largely pantry items (no special grocery trip necessary!). So many of you commented that you loved that it was pantry-friendly too. I’m so glad!
I’m also glad that it seems like you love a grilled cheese sandwich with your tomato soup as much as I do. 🙂 Lots of grilled cheeses in these photos:
Congratulations to Engin, our winner!
To Recap
Enter the March Cooking Club Challenge by…
- Making my shakshuka recipe sometime in March.
- Sending a picture of it to LoveAndLemonsCookingClub@gmail.com by March 31.
- Leaving a comment on the shakshuka blog post for a bonus entry after you submit your photo. (One photo entry and one bonus entry per person – please leave your first and last name on your comment so I can match it to your photo submission.)
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!