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 June challenge today with our cowboy caviar 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 June 30!
- 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.
Summer cookout season is here! So this month, we’re celebrating with a delicious, cookout-worthy recipe: cowboy caviar. In case you’re not familiar, cowboy caviar is a black eyed pea dip that’s sort of like a bulked-up pico de gallo or fresh corn salsa. I love it as a make-ahead lunch/picnic salad too! This is one of those recipes that actually tastes better after a few hours or days in the fridge.
My version has a flavorful mix of creamy black beans and black eyed peas, juicy tomatoes, crisp bell peppers, savory red onion, cilantro, avocado, and plenty of sweet corn. A bright, cumin-spiced dressing ties it all together.
A few helpful notes:
- This recipe is both vegan and gluten-free.
- If you make it ahead, wait to add the avocado until right before serving so it stays fresh and green.
- Fresh or frozen corn is fair game. If you use fresh, you can boil it, grill it, or even toss it in raw.
Get the recipe:
Enter the June Challenge
Want to enter? Here’s what you need to do:
- Make my cowboy caviar sometime in June.
- Comment on the cowboy caviar blog post by June 30.
- 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 July.
Last Month’s Recipe
Last month, we made these sesame soba noodles for a fresh spring lunch. I’m always trying different variations on this recipe (this month, I added cucumbers and chili crisp!), so it was fun to see how you changed it up too. Here are a few of your variations I can’t wait to try:
- Laurie swapped out the snap peas for fresh green beans.
- Kim added roasted edamame for crunch.
- Amanda topped her noodles with kimchi.
- Penny used strawberries instead of radishes. Such a creative twist!
And one entry that was too cute not to share…
From Brittney: “My whole family loved this one—my Momofuku noodle obsessed 6 year old even said these ones were better!”
Thanks to everyone who cooked along! Here are some of your photos:
And congrats to our winner, Arianna!
To Recap
Enter the June Cooking Club Challenge by…
- Making my cowboy caviar sometime in June.
- Leaving a comment on the cowboy caviar blog post by June 30.
- Sending a picture of your cowboy caviar to cookingclub@loveandlemons.com for a bonus entry.
- And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!