Join the Love & Lemons Cooking Club Challenge this month! Participation is simple, and the prize will be awarded to one lucky winner. Find all the details below.
Our cooking clubs are a fun way to celebrate the Love & Lemons community of readers. The concept is very simple. We select a recipe each month. You make it, and leave a comment on the recipe’s blog post. At the end of the month, one person will be randomly selected to receive a prize.
I love the sense of community that comes from so many people cooking one recipe each month. Today we start the July challenge with an Italian pasta salad recipe. We hope you too will join in on the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
- We select one seasonal recipe each month. Sign up for my email list and you’ll know as soon as I share a recipe each month.
- Try making that recipe for a month.
- Please leave a comment on the challenge recipe blog post by the end of the month. This time the deadline is July 31st!
- If you would like to be entered for a bonus, please send a photo of your creation to Cookingclub@loveandlemons.com.
- For another bonus entry, post a photo and tag us on Instagram. @loveandlemons and #Love & Lemon Cooking Club.
Prize: A $100 Whole Foods gift card!
At the end of the month we will randomly select a winner and share some of your photos. This time we are giving away one. $100 Whole Foods Gift Card.
Additionally, for every entry received, we will be donating $1 to No Kid Hungry.
This Italian Pasta Salad is the recipe for July! I’ve been making grab-and-go salads non-stop lately, and this bold, flavorful recipe (and fun variations on it) keeps me coming back. It’s filled with fresh vegetables, creamy mozzarella balls and, best of all, brined olives and pepperoncini. My flavorful homemade Italian dressing holds everything together. This month, go cook or pack one for a picnic or meal prep lunch!
- Make it Gluten Free: Use your favorite gluten-free pasta.
- Make it vegan: Skip the cheese or roughly crumbled vegan feta cheese. Or add cooked white beans instead for a creamier texture!
Get the recipe:
Last month’s recipe
Last month, we created this Cowboy Caviar recipe to celebrate the start of the summer cooking/picnic season. You’ve all made this recipe for so many fun events: 4th of July and Father’s Day cookouts, Knicks parties, ladies’ luncheons, camping trips, and more! You also shared a lot of delicious information about recipes. Here are a few variations that caught my eye:
- Heidi ate it wrapped in a lettuce wrap with crushed tortilla chips on top.
- Rebecca added it to her taco salad with tofu. (Yum!)
- Adrienne replaced the onions with radishes for some crunch.
- Anna used rice vinegar in the dressing and Kimberly added apple cider vinegar.
- And Lucy omitted the tomatoes and added cucumbers.
Thank you to everyone who participated. I hope this continues to be repeated in your kitchen this summer! Here are some of your photos:
Congratulations to the winner, Charlie.
To summarize
Join the July Cooking Club Challenge…
- Let’s make Italian pasta salad in July.
- Please leave a comment on the Italian Pasta Salad blog post by July 31st.
- Send a photo of your Italian pasta salad to Cookingclub@loveandlemons.com for a bonus entry.
- Another bonus item is posting and tagging photos on Instagram. @loveandlemons and #Love & Lemon Cooking Club.
Happy cooking!
