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 very simple—every month, I choose a recipe. You can do 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 every month. We’re kicking off our May challenge today with our pasta primavera recipe, and I hope you can join in the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose a seasonal recipe. Sign up for our email list so you 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 at the end of the month. This time, the deadline is May 31st!
- For a bonus entry, leave a comment (include your first and last name) in the challenge recipe 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 pick a winner and post all the photos. This time, we are giving away a $200 Whole Foods Gift Card.
This simple pasta is one of my favorite recipes to make in May. It’s loaded with spring and early summer produce that’s starting to show up at the farmers market—asparagus, peas, cherry tomatoes, and squash—and it has fresh herbs on top. You can make the whole thing in about 30 minutes, so it’s perfect for spring nights when you’d rather be outside than in the kitchen. I think you will like it!
To make this recipe vegan, skip the cheese. Before serving, top it with a drizzle of olive oil and a generous sprinkling of my Vegan Parmesan.
To make it gluten-freesub your favorite gluten-free pasta.
Enter May Challenge
Want to enter? Here’s what you need to do:
- Do my pasta primavera recipe sometime in May.
- Send a picture of it to LoveAndLemonsCookingClub@gmail.com by May 31.
- For a bonus entry, leave a comment at pasta primavera 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 comment so I can match it with 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 the recipe next month!
I’ll pick a winner and share all your photos in early June.
Last month’s recipe
Instead of cooking from last month’s blog, we made a recipe from Simple Feel Good Food! It’s the Lentil Salad with Green Tahini, topped with colorful spring veggies and a creamy herb-flecked dressing.
My favorite thing about this recipe is that you can change the dressing depending on what herbs you have. So fun to hear what combinations you used! Thanks for celebrating the new book launch with me.
Here are all your photos:
And congratulations to our winners Sharece and Molly!
To Recap
Join the May Cooking Club Challenge by…
- Making my pasta primavera sometime in May.
- Sending a picture of it to LoveAndLemonsCookingClub@gmail.com by May 31.
- Leaving a comment on pasta primavera blog post for the bonus entry after you submit your photo. (One photo entry and one bonus entry per person – please leave your first and last name in your comment so I can match it with your photo submission.)
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!