Join the Love & Lemons Cooking Club! This month we’re celebrating the launch of our new cookbook with a sneak peek at recipes and live cook-along.
Ok friends, if you haven’t joined our monthly cooking club yet, now is the time! The April Club will be something very special because our new cookbook, Love & Lemons Easy comfort foodwill be released this month on April 25th. Instead of making something out of the blog, we’re going to cook up a sneak peek recipe from the book, the Lentil salad with green tahini. You can find the recipe below!
You can make the salad any time in April to join the club, but if you want to cook with me, I’ll be doing it on Tuesday, April 11th at 4pm CDT on IG Live. I hope you can tune in!
As a reminder: This is how the cooking club works: I choose a recipe every month. You can do it and email me a photo. At the end of the month, I will randomly select a winner who will receive a gift certificate. This month we’re giving away TWO Gift Certificates! We will select a winner at random from all entries. Then, We will have a second drawing for people who have pre-ordered Easy comfort food! Do you want to participate in this second drawing? Just include your book receipt in the email with your photo submission.
Join the Love & Lemons Cooking Club
- do mine Lentil salad with green tahini (recipe below) sometime in April.
- Send a picture of it to [email protected] by April 30th.
- For a chance to win a second gift certificate, pre-order Simple comfort food! Include your receipt with your photo entry.
- For a bonus entry, post your photo on Instagram and tag it @loveandlemons And #SimplyFeelGoodFood
I hope you can join us on IG Live on Tuesday, April 11th at 4pm CDT!
The Prize: Two $100 Whole Foods Gift Cards!
- A winner will be chosen at random from all entries.
- A second winner will be chosen at random from the entrants who won Book pre-ordered! (Include your receipt with your photo entry)
April’s Recipe: Lentil Salad with Green Tahini by Simple comfort food
The Lentil salad with green tahini is in the Sturdy, Packable Salads chapter of Simple comfort food. That’s right! This book has a whole chapter of salads to pack for lunch. I love them all but this lentil salad might be my favorite because the flavors are so bright and fresh. I top a lemony bed of lentils with crunchy spring veggies like peas, radishes, and cucumbers, then drizzle it all over with a creamy green tahini sauce I make with the soft herbs hiding in my fridge.
This salad makes a perfect spring lunch, but it’s also great for entertaining. Instead of dividing it into meal prep containers, spread the lentils out on a platter and garnish with the colorful veggies, herbs, and drizzle of the sauce. It would be a nice addition to any spring gathering, and bonus: you can prep all the components ahead of time!
Lentil salad with green tahini
serves 4 until 6
The really fun thing about this salad is that you never have to make the green tahini dressing the same way twice. Try making it with different combinations of the soft, leafy herbs listed here. I haven’t found a mix I didn’t like yet!
- 6 ounces Snappeas
- 1 shallot, finely chopped (⅓ cup)
- 3 tablespoon fresh lemon juice
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon sea-salt
- 3 cups cooked green lentils
- 2 Persian cucumbers, rolled
- 1 Watermelon Radish, Thinly sliced or ½ cup daikon radish slices
- Fresh mint leaves, for garnish
- Freshly ground black pepper
Green tahini
- 1½ cups fresh parsley or cilantro
- ½ Cup tahini
- ¼ Cup fresh lemon juice
- ¼ Cup fresh tarragon, chives, dill or mint
- 3 tablespoon Extra virgin olive oil
- 1 teaspoon honey or maple syrup
- 1 clove of garlic
- ½ teaspoon sea-salt
- 4 to 6 tablespoon Water, plus more as needed
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Bring a large pot of salted water to a boil and set a bowl of ice water next to it. Add the snap peas to the boiling water and blanch for 1 to 2 minutes or until soft but still light green. Using a slotted spoon, scoop the snap peas out of the boiling water and into the ice water. Chill for 1 minute, then drain and place on a kitchen towel to dry. Cut into 1cm pieces and set aside.
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In a large bowl, whisk together the shallot, lemon juice, olive oil, salt, and a few peppercorns. Add the lentils and toss to coat. Transfer to a serving platter or meal prep container and top with the mangetout, cucumber and radish slices.
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Prepare Green Tahini: In a food processor, combine parsley, tahini, lemon juice, tarragon, olive oil, honey, garlic, salt, and 4 tablespoons water. Process until smooth. If sauce is too thick, thin with more water to achieve a drizzling consistency.
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When ready to serve the salad, drizzle with green tahini and garnish with mint leaves.
Participate in the April Challenge
do you want to enter Here’s what you need to do:
- do mine Lentil salad with green tahini (recipe above) sometime in April.
- Send a picture of it to [email protected] by April 30th.
- For a chance to win a second gift certificate, pre-order Simple comfort food! Include your receipt with your photo entry.
- For a bonus entry, post your photo on Instagram and tag it @loveandlemons And #SimplyFeelGoodFood
- Sign up for our email list to hear about next month’s recipe!
I will randomly select the winners and share all of your photos in early May.
recipe from last month
Last month’s recipe was my shakshuka. Some of you made it the traditional way with eggs, while others swapped out chickpeas and tahini sauce for a vegan version. I love this recipe both ways, and it seems you do too! I’m so glad it was a hit. Here are all your photos:
And Sara was our winner!
To repeat
Join the April Cooking Club Challenge!
- do mine Lentil salad with green tahini (recipe above) sometime in April.
- Send a picture of it to [email protected] by April 30th.
- For a chance to win a second gift certificate, pre-order Simple comfort food! Include your receipt with your photo entry.
- For the bonus entry, post your photo on Instagram and tag it @loveandlemons And #SimplyFeelGoodFood
And if you want to cook with me, tune in to IG Live on Tuesday, April 11 at 4pm CDT!
Have fun cooking!