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 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.
I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our August challenge today with our homemade salsa recipe, and I hope you’ll join in the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
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.
In addition, for every entry we receive, we’ll donate $1 to No Kid Hungry.
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. It comes together in 10 minutes in the food processor!
If you’re sensitive to spice, you have a few options for making a milder salsa. Remove the seeds and ribbing from the jalapeño, or start with just 1/2 jalapeño instead of a whole one. If you want to avoid the chile altogether, replace the jalapeño with 1/4 small green bell pepper, or skip it.
If you don’t have a food processor, 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 salsa as much as I do. 🙂
Get the recipe:
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!
I’ll randomly select a winner and share some of your photos in early August.
Last Month’s Recipe
Last month, we celebrated the start of tomato season by making this panzanella salad. I have to give a HUGE shoutout to L&L readers Laurie, Shelly, Rosalie, Terri, Adrienne, and Tracy, all of whom used homemade bread! I’m 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 Sarah’s version with plums and corn; Ilona’s version with mint and Aleppo pepper; and Kim’s 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 by…
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!
