Love & Lemons Cooking Club – June!


Join the Love & Lemons Cooking Club Challenge this June! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.





Last fall, I created the Love & Lemons Cooking Club to celebrate our wonderful community of readers. It’s super simple – each month, I choose a recipe. You make it, and you email me a photo. 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 June challenge today with my new Orzo Salad Recipe, and I hope you’ll join in the fun! Here’s how it works:

The Prize: A $200 Whole Foods Gift CArd

At the end of the month, I randomly select a winner and post all of the photos. This time, we’re giving away a $200 Whole Foods Gift Card!


Orzo salad recipe ingredients


If you need a dish to pass at a picnic or cookout sometime this month, this recipe would be perfect. You can make it ahead of time (see the Orzo Salad post for my instructions!), and it’s always a crowd-pleaser. The feta and olives fill it with tangy, briny flavor, the tomatoes and cucumbers make it nice and fresh, and a zingy Greek dressing ties it all together. It’s fairly hearty, thanks to the orzo and chickpeas, so it’s also a great recipe to pack for lunch.

To make this recipe vegan, omit the feta, and season the salad with extra salt and lemon juice to taste. To make it gluten-free, substitute gluten-free orzo or your favorite gluten-free short-cut pasta.

Enter the June Challenge!

Want to enter? Here’s what you need to do:

  1. Make my Orzo Salad sometime during the month of June.
  2. Send a picture of it to LoveAndLemonsCookingClub@gmail.com by June 30.
  3. For a bonus entry, leave a comment on the Orzo Salad blog post after you submit your photo. (One photo entry and one bonus entry per person – please leave your first and last name on your comment so I can match it to your email submission.)
  4. Sign up for our email list to find out about next month’s recipe!

I’ll randomly select a winner and share all your photos in early July.

Last Month’s Challenge

Speaking of sharing all your photos…

Last month’s recipe was my Veggie Frittata, with my Tofu Scramble as a vegan alternative. I loved seeing all the different ways you made them your own. Here are a few variations that caught my eye:

  • Hannah made her frittata with broccoli, wild foraged leeks (!!), and goat cheese.
  • Alexis made a Mexican-inspired frittata with spinach, cilantro, tomatoes, jalapeño peppers, and queso fresco.
  • And Kate made a super-springy frittata with asparagus, leeks, and lots of fresh dill. SO delicious!

Now, for the photos!




















Our winner is Kaitlin who made a sweet potato, red pepper, black bean, and feta frittata with cilantro and avocado. Yum!





To Recap

Enter the June Cooking Club Challenge by…

  1. Making my Orzo Salad sometime during the month of June.
  2. Sending a picture of it to LoveAndLemonsCookingClub@gmail.com by June 30.
  3. Leaving a comment on the Orzo Salad blog post for a bonus entry after you submit your photo. (One photo entry and one bonus entry per person – please leave your first and last name on your comment so I can match it to your email submission.)

Happy cooking!



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