Join the Love & Lemons Cooking Club! This month, we’re celebrating the launch of our new cookbook with sneak peek recipes and a live cook-along.
Ok friends, if you haven’t joined our monthly cooking club, now is the time! April club will be extra special because our new cookbook, Love & Lemons Simple Feel Good Foodis coming out this month on April 25. Instead of making something from the blog, we’re going to cook a sneak peek recipe from the book, the Lentil Salad with Green Tahini. You can find the recipe below!
You can make a salad anytime in April to join the club, but if you want to cook with me, I’ll be doing it on IG Live on Tuesday, April 11th, at 4PM CDT. I hope you meet!
As a quick reminder, here’s how the cooking club works: each month, I’ll pick a recipe. You can do it, and you email me a picture. At the end of the month, I randomly select one winner to receive a gift card. This month, we’re giving away TWO gift cards! We will randomly select one winner from all entries. then, we will have a second drawing for people who pre-ordered Simple Feel Good Food! Want to enter that second drawing? Simply email your book receipt with your photo submission.
Join the Love & Lemons Cooking Club
- Do 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 with Feel Good Food! Include your receipt with your photo entry.
- For bonus entry, post your photo on Instagram, tagging @loveandlemons and #SimpleFeelGoodFood
I hope you can join me on IG Live on Tuesday, April 11th, at 4PM CDT!
The Prize: Two $100 Whole Foods Gift Cards!
- One winner will be selected at random from all entries.
- A second winner will be chosen at random from the entrants who have pre-order the book! (include your receipt with your photo entry)
April’s Recipe: Lentil Salad with Green Tahini from Simple with Feel Good Food
The Lentil Salad with Green Tahini is in the Sturdy Packable Salads chapter of Simple with Feel Good Food. That’s right! This book has a whole chapter of salads 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 layer a lemony bed of lentils with crisp spring veggies like snap peas, radishes, and cucumbers and then pour it all over with a creamy green tahini sauce that I make with whatever tender herbs are stashed in my fridge. .
This salad is a perfect spring lunch, but it also works well for entertaining. Instead of dividing it into meal prep containers, spread the lentils on a plate and top them with colorful vegetables, herbs, and a drizzle of sauce. This would be a great addition to any spring gathering, and bonus: you can prepare all the ingredients ahead of time!
Lentil Salad with Green Tahini
Serving 4 until 6
The really fun thing about this salad is that you don’t have to make the green tahini dressing the same way twice. Try making it with different combinations of soft and leafy herbs listed here. I even found a mix I didn’t like!
- 6 ounces snap peas
- 1 garlic, finely chopped (⅓ cup)
- 3 spoon fresh lemon juice
- 1 spoon 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 decoration
- Freshly ground black pepper
Green Tahini
- 1½ cups fresh parsley or cilantro
- ½ cup sew
- ¼ cup fresh lemon juice
- ¼ cup fresh tarragon, chives, dill, or mint
- 3 spoon extra-virgin olive oil
- 1 teaspoon honey or maple syrup
- 1 garlic cloves
- ½ teaspoon sea salt
- 4 to 6 spoon water, more if needed
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Bring a large pot of salted water to a boil and place 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. Cool for 1 minute, then drain and transfer to a kitchen towel to dry. Chop into 1-inch pieces and set aside.
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In a large bowl, whisk together the shallot, lemon juice, olive oil, salt, and a few grinds of pepper. Add the lentils and toss to coat. Transfer to a serving platter or food preparation containers and top with snap peas, cucumber, and radish slices.
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Make the green tahini: In a food processor, place the parsley, tahini, lemon juice, tarragon, olive oil, honey, garlic, salt, and 4 tablespoons of water. Process until smooth. If the sauce is too thick, thin with more water to reach a misty consistency.
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When you are ready to serve the salad, top with green tahini and garnish with a mint leaf.
Enter the April Challenge
Want to enter? Here’s what you need to do:
- Do 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 with Feel Good Food! Include your receipt with your photo entry.
- For bonus entry, post your photo on Instagram, tagging @loveandlemons and #SimpleFeelGoodFood
- Sign up for our email list to find out the recipe next month!
I will randomly select the winners and share all of your photos in early May.
Last month’s recipe
Last month’s recipe was mine shakshuka. Some of you made it the traditional way, with eggs, while others switched to chickpeas and tahini sauce for a vegan version. I love this recipe both ways, and it sounds like you will too! I’m glad it was a hit. Here are all your photos:
And Sara is our winner!
To Recap
Join the April Cooking Club Challenge!
- Do 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 with 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 with me, tune in to IG Live on Tuesday, April 11, at 4PM CDT!
Happy cooking!
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