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.
Join the Love & Lemons Cooking Club
Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize.
How It Works
- Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
- Make that recipe during the month.
- Leave a comment on the challenge recipe’s 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, I’ll randomly select a winner and share some of your photos. This time, we’re giving away a $100 Whole Foods gift card.
Additionally, for every entry we receive, we’ll donate $1 to No Kid Hungry.
This Month’s Recipe: Homemade Salsa
This month, we’re making homemade salsa! I love making this fresh tomato salsa in August. It uses two peak-season veggies—tomatoes and jalapeños—and has a wonderful fresh, bright flavor. It also requires zero cooking and comes together in just 10 minutes using a food processor!
Ingredients
| Ingredient | Amount |
|---|---|
| Tomatoes | 3-4 medium |
| Jalapeño | 1 (or to taste) |
| Onion | 1/4 medium |
| Cilantro | 1/4 cup |
| Lime Juice | 1-2 tablespoons |
| Salt | To taste |
Instructions
- Combine all ingredients in a food processor and pulse until blended but still slightly chunky.
- Taste and adjust seasoning if necessary.
- Serve immediately with tortilla chips or use in tacos, burrito bowls, and more!
Tips for Making Mild Salsa
- If you’re sensitive to spice, remove the seeds and ribbing from the jalapeño, or start with just 1/2 jalapeño.
- Alternatively, replace the jalapeño with 1/4 small green bell pepper or skip it entirely.
- If you don’t have a food processor, use a blender or immersion blender, being careful not to over-blend.
Enter the August Challenge
Want to enter? Here’s 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 month’s recipe!
Last Month’s Recipe
Last month, we celebrated the start of tomato season with a delicious panzanella salad. Many readers used homemade bread which made it exceptionally delightful! Special thanks to Laurie, Shelly, Rosalie, Terri, Adrienne, and Tracy for joining in!
Everyone put fun twists on the recipe, like Sarah’s version with plums and corn, and Ilona’s with mint and Aleppo pepper. Here are some of your beautiful photos:
To Recap
Enter the August Cooking Club Challenge by:
- Making the homemade salsa recipe sometime in August.
- Leaving a comment on the blog post by August 31.
- Sending a picture to cookingclub@loveandlemons.com for a bonus entry.
- Posting on Instagram, tagging @loveandlemons and #loveandlemonscookingclub for another bonus entry.
Happy cooking!