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 October challenge today with our vegetarian chili recipe, and I hope you’ll join in the fun. Here’s how it works:

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.

We launched the Love & Lemons Cooking Club in October 2020. It’s officially 6 years old this month!! Throughout all our previous fall and winter challenges, we’ve never made my vegetarian chili. We’re changing that now!

This spicy, smoky chili is perfect for fall game days or a hearty weeknight meal. It’s vegan and gluten-free, so everyone can join in this month—no modifications required!

I think half the fun of this recipe is the toppings. I love it with a dollop of Greek yogurt, pickled onions, jalapeños, and cilantro, but cheddar cheese, crushed tortilla chips, sour cream, and more would be great here too. Let me know what you put on your bowl!

• A quick note on spice level: As written, this recipe is spicy, thanks to canned chipotle peppers in adobo sauce. If you’re sensitive to spice, reduce the heat by cutting back on the chipotles or leaving them out.

Get the recipe:

Last Month’s Recipe

Last month, we kicked off fall baking season by making apple crisp! I loved hearing how many of you enjoyed this recipe for dessert AND breakfast. For anyone who ends up with leftovers next time: your fellow Cooking Club members recommend finishing them the next morning with Greek yogurt.

Thanks to all who joined in! Here are some of your photos:

And congrats to our winner Natalie!:

To Recap

Enter the October Cooking Club Challenge by…

1. Making my vegetarian chili sometime in October.
2. Leaving a comment on the vegetarian chili blog post by October 31.
3. Sending a picture of your chili to [email protected] for a bonus entry.
4. And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Happy cooking!

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 September challenge today with our apple crisp recipe, and I hope you’ll join in the fun. Here’s how it works:

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.

The temps have been cooling off around here, and though I can’t say I’m thrilled about summer ending, I have started looking forward to my favorite parts of fall. At the top of that list? A cozy, cinnamon-spiced apple crisp! I thought it would be fun to welcome the new season by making this recipe for our cooking club.

A couple notes:

• Firm apples are best here. My go-tos are Granny Smith, Honeycrisp, Gala, and Golden Delicious.
• Make it vegan: Replace the unsalted butter with vegan butter or firm coconut oil. If you’re using vegan butter, omit the salt in the topping.
• Make it gluten-free: Use your favorite gluten-free flour blend instead of all-purpose flour.

And maybe it’s just me, but I don’t think any crisp is complete without a scoop of vanilla ice cream on top.

Get the recipe:

Last Month’s Recipe

Last month’s recipe was our homemade salsa, which you all enjoyed on quesadillas, burritos, burrito bowls, omelets, blue corn tortilla chips, and more! A special shoutout to Margot, Nicole, Vanessa, Jeanine, Mary, and Lan, who made this recipe with produce from their gardens. Send me your gardening tips, please!

Thanks for joining in, everyone! Here are some of your photos:

And congrats to our winner, Adrienne:

To Recap

Enter the September Cooking Club Challenge by…

1. Making my apple crisp sometime in September.
2. Leaving a comment on the apple crisp blog post by September 30.
3. Sending a picture of your crisp to [email protected] for a bonus entry.
4. And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Happy cooking!

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:

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:

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…

1. Making my homemade salsa sometime in August.
2. Leaving a comment on the homemade salsa blog post by August 31.
3. Sending a picture of your salsa to [email protected] for a bonus entry.
4. And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Happy cooking!

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 July challenge today with our panzanella recipe, and I hope you’ll join in the fun. Here’s how it works:

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.

July is the start of peak tomato season, so it felt like a non-negotiable to choose a tomato recipe this month. I landed on one of my absolute favorite summer dishes: panzanella!

In case you’re not familiar, panzanella is a Tuscan bread salad. It’s one of the best ways to use up stale bread—the dry bread soaks up the sweet tomato juices and tangy dressing, becoming soft and saturated with fresh summer flavor.

It’s a great summer side dish, and I love it as a main dish on a hot night too. The fresh veggies make it SUPER refreshing, and it requires very little cooking (just 10-ish minutes in the oven for toasting the bread).

• Make it vegan: Skip the cheese! It’s optional anyway—you won’t miss it.
• Make it gluten-free: Use good-quality gluten-free bread. A crusty loaf is best.
• Pairing suggestion: Embrace the Italian vibes and sip a Hugo spritz or Aperol spritz!

Get the panzanella recipe!

Last Month’s Recipe

Last month, we celebrated summer BBQ/picnic season by making a classic cookout side: coleslaw! You all put so many fun spins on this recipe:

• From Ilona: “I left out the maple syrup and put in a little pomegranate molasses. Yummy”
• From Adrienne: “I added chives and some tarragon from my garden. Perfect summer side!”
• From Deeann: “I used radicchio instead of red cabbage because I had it on hand. It turned out great and I will be making it again!”
• From Ruby, “If you don’t have apple cider vinegar on hand, or want to add extra flavor depth, substitute the liquid from a jar of pickles.”

And those are just a few! I’m so inspired to riff on this recipe for the rest of the summer. Here are some of your photos:

And congrats to, Alison, our winner!

To Recap

Enter the July Cooking Club Challenge by…

1. Making my panzanella sometime in July.
2. Leaving a comment on the panzanella blog post by July 31.
3. Sending a picture of your panzanella to [email protected] for a bonus entry.
4. And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Happy cooking!

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 coleslaw recipe, and I hope you’ll join in the fun. Here’s how it works:

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’s recipe is my creamy coleslaw. Fun fact about me: I am coleslaw-obsessed. I just love the combination of the crisp veggies and the creamy, sweet, and tangy dressing, and how the slaw gets creamier as it sits. I’ll be making this recipe for picnics and cookouts all month long. I hope you’ll try it too!

A few recipe notes:

• I typically shred the veggies myself, but you could totally sub pre-shredded slaw mix for an easy shortcut.
• I’ll always advocate for making coleslaw ahead. I think it’s best on day 2!
• I use mayo in the dressing. To make a vegan version, check out my vegan coleslaw recipe.

Enter the June Challenge

Want to enter? Here’s what you need to do:

1. Make our coleslaw recipe sometime in June.
2. Comment on the coleslaw blog post by June 30.
3. For a bonus entry, send a photo of what you made to [email protected].
4. For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
5. 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 tostadas! This was a choose-your-own-adventure challenge, and lots of you had fun experimenting with different toppings. Here were a few especially unique twists:

• Sarah added ranch dressing.
• Hannah used sourdough discard tortillas.
• Ericha topped the tostadas with spicy homemade giardiniera.
• And Heather made a breakfast tostada.

Thanks to everyone who joined in! Here are some of your photos:

And congrats to Shelly, our winner!

To Recap

Enter the June Cooking Club Challenge by…

1. Making my coleslaw sometime in June.
2. Leaving a comment on the coleslaw blog post by June 30.
3. Sending a picture of your coleslaw to [email protected] for a bonus entry.
4. And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Happy cooking!