Love this month and join the Lemon Cooking Club Challenge! 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 for readers to celebrate the love and lemon community. The idea is simple—every month, I choose a recipe. You make it, and you email me a picture. At the end of the month, I randomly select a winner to receive a prize.
I love the sense of community that comes from so many people cooking a recipe each month. We’re kicking off our March challenge today with our Shakshuka recipe (PS there’s a vegetarian option listed below), and I hope you’ll join the fun. Here’s how it works:
Join the Love and Lemon Cooking Club
- Each month, I choose a seasonal recipe. Sign up for our email list so you’ll be notified as soon as I share a recipe each month.
- Make that recipe in a month.
- Send a photo of it to LoveAndLemonsCookingClub@gmail.com by the end of the month. This year’s deadline is March 31!
- For a bonus entry, leave a comment (Include your first and last name) After you submit your photo to the challenge recipe blog post.
- For another bonus entry, post your photo on Instagram, tag @loveandlemons and #Love and Lemoncooking Club.
Prize: A $200 Whole Foods Gift Card!
At the end of the month, I’ll randomly select a winner and post all the photos. This time, we’re giving it away $200 Whole Foods Gift Card.
We can all use more one-pan recipes in our lives, so this month, I’m introducing you to one of my favorites: this Shakshuka! Although shakshuka is traditionally eaten for breakfast in North Africa and the Middle East, it can easily go for dinner as well. If you’ve never tried it, it’s poached eggs in a flavorful red pepper and tomato sauce. I season mine with harissa for heat (choose mild harissa if you don’t like spice), and I stir in a handful of spinach for gorgeous flecks of green. Top it all off with feta and avocado, and devour with pita or crusty bread!
To make this recipe vegetarian, Skip the eggs, and instead poach 1 1/2 cups chickpeas in the sauce, adding to the skillet at the same time as the tomatoes. Serve with a drizzle 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 in March.
- Send a photo 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 in your comments so I can match it with your photo submission.)
- For another bonus entry, post your photo on Instagram, tag @loveandlemons and #Love and Lemoncooking Club.
- Sign up for our email list to learn about next month’s recipes!
I’ll randomly select a winner and share all of your photos in early April.
Last month’s recipe
Last month’s recipe was my classic tomato soup. It checks all my boxes for February: it’s easy to make, it’s creamy and comforting, and the ingredient list is basically pantry items (no special grocery trip needed!). Many of you commented that you liked that it was also pantry-friendly. I am very happy!
I’m glad it sounds like you like a grilled cheese sandwich with your tomato soup as much as I do. 🙂 Lots of grilled cheese in these photos:
Congratulations to Engine, our winner!
To recap
Enter the March Cooking Club Challenge…
- Making my Shakshuka recipe in March.
- Sending a photo to LoveAndLemonsCookingClub@gmail.com by March 31.
- After you submit your photo you leave a comment on the shakshuka blog post for a bonus entry. (One photo entry and one bonus entry per person – please leave your first and last name in your comments so I can match it with your photo submission.)
- For another bonus entry, post your photo on Instagram, tag @loveandlemons and #Love and Lemoncooking Club.
Happy cooking!