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 February challenge today with our French toast 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 February 28!
- 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.
February’s Recipe: French Toast
Last February, we made these pancakes, and it was one of our most popular cooking club challenges of all time. So this February, we’re sticking with the cozy breakfast theme and making French toast!
You have two fun options:
- Make classic French toast with a custardy egg batter.
- Make vegan French toast with an almond milk and cornstarch batter.
I make both for my family all the time, and I think they’re equally delicious!
Top either off with fresh fruit and maple syrup (or strawberry or blueberry compote) for the perfect lazy weekend breakfast.
Try Option 1:
Try Option 2:
Enter the February Challenge
Want to enter? Here’s what you need to do:
- Make my French toast or vegan French toast recipe sometime in February.
- Comment on the French toast blog post by February 28.
- 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 March.
Last Month’s Recipe
With the cold snap that occurred just about everywhere in the country last month, our white bean soup turned out to be the perfect cooking club pick! If you’re planning to keep this one in your rotation for the rest of the winter, here are some swaps and add-ins readers loved:
- Veggie sausage (from Gina)
- Potatoes (from Stacy + Megan)
- Red wine (from Debbie)
- Parmesan rind (from Sarah + Naomi)
- Shiitake mushrooms (from Mel)
- Sun-dried tomatoes (from Donna)
- Red lentils (from Rebekah)
- Kidney beans in addition to white beans (from Katiun)
- Mayocoba beans instead of white beans (from Terri)
- Herbes de Provence instead of rosemary (from Lacy)
- Fennel instead of celery (from Jen)
Thank you all for cooking along! Here are some of your photos:
And congrats to our winner, Haley!
To Recap
Enter the February Cooking Club Challenge by…
- Making my French toast or vegan French toast sometime in February.
- Leaving a comment on the French toast blog post by February 28.
- Sending a picture of your French toast to cookingclub@loveandlemons.com for a bonus entry.
- And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!
