Love & Lemons Cooking Club – August!
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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 simpleβeach month, I choose a recipe. You make it, and you leave a comment on the recipeβs blog post. 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. Weβre kicking off our August challenge today with our homemade salsa recipe,Β and I hope youβll join in the fun. Hereβs how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose one seasonal recipe. Sign up for our email list so youβll know as soon as I share each monthβs recipe.
- Make that recipe during the month.
- Leave a commentΒ on the challenge recipeβs blog post by the end of the month. This time, the deadline is August 31!
- For a bonus entry, send a picture of what you made to cookingclub@loveandlemons.com.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $100 Whole Foods Gift Card!
At the end of the month, Iβll randomly select a winner and share some of your photos. This time, weβre giving away a $100 Whole Foods gift card.Β
In addition, for every entry we receive, weβll donate $1 to No Kid Hungry.
This month, weβre making homemade salsa!Β I love making thisΒ fresh tomato salsa in August. It uses two peak-season veggiesβtomatoes and jalapeΓ±osβand has a wonderful fresh, bright flavor. It also requires zero cooking. It comes together in 10 minutes in the food processor!
- If youβre sensitive to spice,Β you have a few options for making a milder salsa. Remove the seeds and ribbing from the jalapeΓ±o, or start with just 1/2 jalapeΓ±o instead of a whole one. If you want to avoid the chile altogether, replace the jalapeΓ±o with 1/4 small green bell pepper, or skip it.
- If you donβt have a food processor,Β you can make this recipe in a blender or using an immersion blender. Just be careful not to over-blend it. The salsa should be slightly chunky, not pureed.
Serve it as a dip with tortilla chips, or add it to tacos, burrito bowls, and more! I hope you love this salsaΒ as much as I do. π
Get the recipe:
Enter the August Challenge
Want to enter? Hereβs what you need to do:
- Make our salsa recipe sometime in August.
- Comment on the homemade salsa blog post by August 31.
- For a bonus entry, send a photo of what you made to cookingclub@loveandlemons.com.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
- Sign up for our email list to find out about next monthβs recipe!
Iβll randomly select a winner and share some of your photos in early August.
Last Monthβs Recipe
Last month, we celebrated the start of tomato season by making this panzanella salad.Β I have to give a HUGE shoutout to L&L readers Laurie, Shelly, Rosalie, Terri, Adrienne, and Tracy, all of whom used homemade bread! Iβm so impressed! I bet it made this salad extra-delicious.
Thanks to everyone else who joined in too! We saw lots of fun twists on this recipe, including Sarahβs version with plums and corn; Ilonaβs version with mint and Aleppo pepper; and Kimβs version with dill, roasted chickpeas, and a soft-boiled egg.
Here are some of your photos:
And congrats to our winner Natalie!
To Recap
Enter the August Cooking Club Challenge byβ¦
- Making my homemade salsa sometime in August.
- Leaving a comment on the homemade salsa blog post by August 31.
- Sending a picture of your salsa to cookingclub@loveandlemons.com for a bonus entry.
- And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!
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