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 email me a photo. 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 January challenge today with our kale Caesar salad 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.
- Send a picture of it to LoveAndLemonsCookingClub@gmail.com by the end of the month. This time, the deadline is January 31!Â
- For a bonus entry, leave a comment (include your first and last name) on the challenge recipe’s 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 select a winner and post all of the photos. This time, we’re giving away a $200 Whole Foods Gift Card.
January’s Recipe: Kale Caesar Salad
I love this recipe because it’s super versatile (serve it as a side dish or devour it for lunch!) and SO delicious. Tender kale mingles with crisp romaine, garlic croutons, and shaved Parm, and a creamy, tangy dressing ties it all together. Top it off with roasted chickpeas and diced avocado for even more texture!
I offer two dressing options in this recipe. You can make my easy Greek yogurt Caesar dressing or my (equally easy) cashew-based vegan Caesar dressing. Both are bright, briny, and creamy–you can’t go wrong! If you want to make the salad totally vegan, make the vegan dressing and replace the cheese with sprinkles of vegan Parmesan. I hope you love this one!
Enter the January Challenge
Want to enter? Here’s what you need to do:
- Make my kale Caesar salad sometime during the month of January.
- Send a picture of it to LoveAndLemonsCookingClub@gmail.com by January 31.
- For a bonus entry, leave a comment on the kale Caesar salad recipe after you submit your photo. (One photo entry and one bonus entry per person – please leave your first and last name on your comment so I can match it to 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 about next month’s recipe!
I’ll randomly select a winner and share all your photos in early February.
Last Month’s Recipe
Last month’s recipe was our broccoli cheddar soup, with this vegan broccoli soup as a dairy-free alternative. Creamy, cozy, and full of cheesy flavor, these recipes are two of our favorite comfort foods–especially Jack’s! We were so happy to hear how much you and your families loved them. We’ll have them on repeat throughout the cold winter months, and I hope you will too!
Here are all your photos:
…and Katie was our winner!
To Recap
Enter the January Cooking Club Challenge by…
- Making my kale Caesar salad sometime during the month of January.
- Sending a picture of it to LoveAndLemonsCookingClub@gmail.com by January 31.
- Leaving a comment on the kale Caesar salad blog post for a bonus entry after you submit your photo. (One photo entry and one bonus entry per person – please leave your first and last name on your comment so I can match it to your photo submission.)
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!
