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:
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 July 31!
- For a bonus entry, send a picture of what you made to [email protected].
- For another bonus entry, post your photo on Instagram, tagging @lovandlemons 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.
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!
Enter the July Challenge
Want to enter? Here’s what you need to do:
- Make our panzanella recipe sometime in July.
- Comment on the panzanella blog post by July 31.
- For a bonus entry, send a photo of what you made to [email protected].
- For another bonus entry, post your photo on Instagram, tagging @lovandlemons 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 August.
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…
- Making my panzanella sometime in July.
- Leaving a comment on the panzanella blog post by July 31.
- Sending a picture of your panzanella to [email protected] for a bonus entry.
- And for another bonus entry, posting your photo on Instagram, tagging @lovandlemons and #Loveandlemonscookingclub.
Happy cooking!
About The Author
