Join the Love & Lemons Cooking Club! This month, we’re celebrating the launch of our new cookbook with a sneak peek recipe and live cook-along.
Ok friends, if you have yet to join our monthly cooking club, now’s the time! The April club will be extra-special because our new cookbook, Love & Lemons Simple Feel Good Food, is coming out this month on April 25. Instead of making something from the blog, we’ll be cooking a sneak peek recipe from the book, the Lentil Salad with Green Tahini. You can find the recipe below!
You can make the salad anytime in April to join the club, but if you want to cook along with me, I’ll be making it on IG Live on Tuesday, April 11, at 4PM CDT. I hope you can tune in!
As a quick reminder, here’s how the cooking club works: 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 gift card. This month, we’re giving away TWO gifts cards! We’ll randomly select one winner from all the entries. Then, we’ll have a second drawing for people who have pre-ordered Simple Feel Good Food! Want to get in on that second drawing? Just send your book receipt in the email with your photo submission.
Join the Love & Lemons Cooking Club
- Make my Lentil Salad with Green Tahini (recipe below) sometime in April.
- Send a picture of it to LoveAndLemonsCookingClub@gmail.com by April 30.
- For a chance to win a 2nd gift card, pre-order Simple Feel Good Food! Include your receipt with your photo entry.
- For a bonus entry, post your photo on Instagram, tagging @loveandlemons and #SimpleFeelGoodFood
I hope you can join me for the IG Live on Tuesday, April 11, at 4PM CDT too!
The Prize: Two $100 Whole Foods Gift Cards!
- One winner will be chosen at random from all the entries.
- A second winner will be chosen at random from entrants who have pre-ordered the book! (include your receipt with your photo entry)
April’s Recipe: Lentil Salad with Green Tahini from Simple Feel Good Food
The Lentil Salad with Green Tahini is in the Sturdy Packable Salads chapter of Simple Feel Good Food. That’s right! This book has an entire chapter of salads that you can pack for lunch. I love them all, but this lentil salad might be my favorite because the flavors are SO bright and fresh. I top a lemony bed of lentils with crisp spring veggies like snap peas, radishes, and cucumbers and then drizzle it all with a creamy green tahini sauce that I make with whatever soft herbs are hiding in my fridge.
This salad is a perfect spring lunch, but it also works nicely for entertaining. Instead of dividing it into meal prep containers, spread the lentils on a platter and top them with the colorful vegetables, herbs, and drizzles of the sauce. It would be a lovely addition to any spring gathering, and bonus: you can prep all the components in advance!
Lentil Salad with Green Tahini
Serves 4 to 6
The really fun thing about this salad is that you never have to make the green tahini dressing the same way twice. Try making it with different combinations of the soft, leafy herbs listed here. I’ve yet to find a mix I haven’t liked!
- 6 ounces snap peas
- 1 shallot, finely chopped (⅓ cup)
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt
- 3 cups cooked green lentils
- 2 Persian cucumbers, diced
- 1 watermelon radish, sliced paper thin, or ½ cup daikon radish slices
- Fresh mint leaves, for garnish
- Freshly ground black pepper
Green Tahini
- 1½ cups fresh parsley or cilantro
- ½ cup tahini
- ¼ cup fresh lemon juice
- ¼ cup fresh tarragon, chives, dill, or mint
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon honey or maple syrup
- 1 garlic clove
- ½ teaspoon sea salt
- 4 to 6 tablespoons water, plus more as needed
-
Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the snap peas into the boiling water and blanch for 1 to 2 minutes, or until tender but still bright green. Use a slotted spoon to scoop the snap peas out of the boiling water and into the ice water. Chill for 1 minute, then drain and transfer to a kitchen towel to dry. Chop into 1-inch pieces and set aside.
-
In a large bowl, whisk together the shallot, lemon juice, olive oil, salt, and several grinds of pepper. Add the lentils and toss to coat. Transfer to a serving platter or meal prep containers and top with the snap peas, cucumbers, and radish slices.
-
Make the green tahini: In a food processor, place the parsley, tahini, lemon juice, tarragon, olive oil, honey, garlic, salt, and 4 tablespoons of the water. Process until smooth. If the sauce is too thick, thin with more water to reach a drizzleable consistency.
-
When you’re ready to serve the salad, drizzle with the green tahini and garnish with mint leaves.
Enter the April Challenge
Want to enter? Here’s what you need to do:
- Make my Lentil Salad with Green Tahini (recipe above) sometime in April.
- Send a picture of it to LoveAndLemonsCookingClub@gmail.com by April 30.
- For a chance to win a 2nd gift card, pre-order Simple Feel Good Food! Include your receipt with your photo entry.
- For a bonus entry, post your photo on Instagram, tagging @loveandlemons and #SimpleFeelGoodFood
- Sign up for our email list to find out about next month’s recipe!
I’ll randomly select the winners and share all your photos in early May.
Last Month’s Recipe
Last month’s recipe was my shakshuka. Some of you made it the traditional way, with eggs, while others swapped in chickpeas and tahini sauce for a vegan version. I love this recipe both ways, and it seems like you did too! I’m so glad it was a hit. Here are all your photos:
And Sara was our winner!
To Recap
Enter the April Cooking Club Challenge!
- Make my Lentil Salad with Green Tahini (recipe above) sometime in April.
- Send a picture of it to LoveAndLemonsCookingClub@gmail.com by April 30.
- For a chance to win a 2nd gift card, pre-order Simple Feel Good Food! Include your receipt with your photo entry.
- For bonus entry, post your photo on Instagram, tagging @loveandlemons and #SimpleFeelGoodFood
And if you want to cook along with me, tune in for the IG Live on Tuesday, April 11, at 4PM CDT!
Happy cooking!