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 pasta alla Norma 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 August 31!
- For a bonus entry, send a picture of what you made to cookingclub@loveandlemons.com.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons 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.
August’s Recipe: Pasta alla Norma
I go crazy for sweet corn, zucchini, and tomatoes every August, but there’s an underrated veggie that’s in season right now too: eggplant! This month, we’re celebrating it by making this pasta alla Norma recipe.
If you’re on the fence about eggplant, please don’t give up on it just yet. It’s absolutely delicious in this recipe, roasted until tender and then folded into a rich tomato sauce. You’re going to love it.
Two notes about this recipe:
- Ricotta salata cheese: This aged version of ricotta is salty and firm, not creamy. Look for it in the fancy cheese section of your grocery store. If you can’t find it, feel free to sub pecorino, or skip it make this recipe vegan. (You could also sprinkle some vegan Parmesan on top.)
- Make it gluten-free: Sub your favorite gluten-free pasta!
Get the recipe:
Enter the August Challenge
Want to enter? Here’s what you need to do:
- Make my pasta alla Norma sometime in August.
- Comment on the pasta alla Norma blog post by August 31.
- For a bonus entry, send a photo of what you made to cookingclub@loveandlemons.com.
- 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 some of your photos in early September.
Last Month’s Recipe
One of my favorite things about our summer cooking club challenges is how many of you use veggies from your gardens! Nicole, Mary, Christine, Tamara, Will, Marge, and Harley all reported using garden-fresh ingredients in last month’s Italian pasta salad. I love it!
Thank you so much to everyone who joined in. Here are some of your photos:
Congrats to our winner, Will!
To Recap
Enter the August Cooking Club Challenge by…
- Making my pasta alla Norma sometime in August.
- Leaving a comment on the pasta alla Norma blog post by August 31.
- Sending a picture of your pasta to cookingclub@loveandlemons.com for a bonus entry.
- And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!
