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 May challenge with sesame soba. We hope you all have a great time together. 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 May 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 month’s recipe is an oldie but delicious one: my sesame soba noodles! I first shared this on the blog a few years ago (2019 I think??), but it’s still something I make all the time, especially in the spring.
I tossed the sticky noodles with crunchy vegetables, avocado, fresh herbs, and a tangy sesame dressing. It’s a fantastic make-ahead lunch (just wait until the last minute to add the avocado + mint), and it’s also great for a weeknight meal!
By the way, I don’t always stick to the exact vegetables in my recipes, and you don’t have to either. I think things like blanched asparagus, broccoli, bok choy, and thinly sliced cucumber would taste better here. Add your favorites or use what you have!
Make this recipe gluten-free: Use 100% buckwheat soba noodles or rice noodles. Make sure the tamari is certified gluten-free.
I’m already a vegetarian!
Get the recipe:
Last month’s recipe
Last month we made one of my favorite spring lunches: chickpea salad. You all loved it too and totally made it your own. I’m always happy to see that. Here are some variations to try:
- Sinclair I added rotini and made it into a pasta salad.
- Jennifer Mixed farro, tri-color quinoa, and feta.
- robin I doubled the dressing, added artichoke hearts and served with garlic toast. Yum!
- Emily I used peppers and carrots instead of tomatoes.
- shannon Add pickled cauliflower!
And much more! If you need some fun ideas for changing this post, go to the blog post and read the comments. Thank you again to everyone who participated!
Here are some of your photos:
Congratulations to the winner, Klara!
To summarize
Join the May Cooking Club Challenge…
- Try making sesame soba in May.
- Please leave a comment on the buckwheat noodle blog post by May 31st.
- Send a photo of your noodles 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!
