Join the Love & Lemons Cooking Club! This month we celebrate the launch of our new cookbook with a sneak peek of recipes and live he cooks.
If you haven’t joined our monthly Cooking Club yet, now is the time. The April Club is our new cookbook, Love & Lemons Simple Feel Good Foodwill be released on April 25th. Instead of making something from the blog, I secretly cook recipes from the book. green tahini lentil saladYou can find the recipe below!
You can make a salad and join the club at any time during April, but if you want to cook together, Created on IG Live on Tuesday, April 11th at 4pm CDTI hope you can tune in!
Remember easily. Here’s how Cooking Club works: Choose a recipe each month.you make it and you Please send me the email photograph. At the end of the month, we will randomly select one of her winners to receive a gift card. We are giving away two gift cards this month! One winner will be randomly selected from all entries. after that, A second lottery will be held for those who have made a reservation. Simple Feel Good Food! Want to participate in that second drawing? Simply email your book receipt when you submit your photo.
Join the Love & Lemons Cooking Club
- Make me green tahini lentil salad (Recipe below) Sometime in April.
- Please send a photo to LoveAndLemonsCookingClub@gmail.com Until April 30th.
- Chance to win a second gift card! pre order simple feel good food! Please enclose a photo receipt.
- Post your photo on Instagram and tag us for a bonus entry @loveandlemons and #simple feel good food
We hope you’ll join us on IG Live on Tuesday, April 11th at 4pm (CDT).
Prizes: Two $100 Whole Foods gift cards!
- One person will be selected by lottery from all the entries.
- A second winner will be randomly selected from among the entrants. Booked a book! (Please enclose a photo receipt)
April Recipe: Green Tahini Lentil Salad simple feel good food
of green tahini lentil salad It’s in the Sturdy Packable Salads chapter. Simple feel good food. That is correct!in this book An entire chapter of salads packed for lunch. I love them all, but this lentil salad might be my favorite because the flavors are so bright and fresh. It’s topped with a bed of lemons and drizzled with a creamy green tahini sauce made with tender herbs tucked away in the fridge.
This salad is perfect for spring lunches, but it’s also perfect for entertaining. Instead of dividing it into meal prep containers, spread the lentils on a platter and top with a drizzle of colorful vegetables, herbs and sauces. As a bonus, you can prepare all the components in advance.
green tahini lentil salad
serve Four up to 6
What’s really fun about this salad is that you don’t have to make the green tahini dressing the same way twice. Experiment with different combinations of the soft, leafy herbs listed here.
- 6 ounce snap peas
- 1 shallot, chopped (1/3 cup)
- 3 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tea spoon sea salt
- 3 cup boiled green lentils
- 2 persian cucumber, diced
- 1 watermelon radish, Paper strips or ½ cup radish slices
- fresh mint leaves, for decoration
- freshly ground black pepper
green tahini
- 1½ cup fresh parsley or coriander
- ½ cup Tahini
- ¼ cup fresh lemon juice
- ¼ cup fresh tarragon, chives, dill, or mint
- 3 tablespoon extra virgin olive oil
- 1 tea spoon honey or maple syrup
- 1 garlic
- ½ tea spoon sea salt
- 4-6 tablespoon water, further as needed
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Boil salted water in a large pot and place a bowl of ice water nearby. Place snap peas in boiling water and boil for 1 to 2 minutes or until soft and still bright green. Using a slotted spoon, scoop snap peas from boiling water and place in ice water. Cool for 1 minute, then drain and transfer to a kitchen towel to dry.Cut into 1-inch pieces and set aside.
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In a large bowl, whisk together the shallots, lemon juice, olive oil, salt and a few peppercorns. Add lentils and toss to coat. Transfer to a serving platter or meal prep container and top with snap peas, cucumber and radish slices.
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Make green tahini: Place parsley, tahini, lemon juice, tarragon, olive oil, honey, garlic, salt, and 4 tablespoons water in a food processor. Process until smooth. If the sauce is too thick, thin it with water until it is drizzly thick.
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When the salad is ready to serve, sprinkle with green tahini and garnish with mint leaves.
Join the April Challenge
do you want to enter? Here’s what you need to do:
- Make me green tahini lentil salad (Recipe above) Sometime in April.
- Please send a photo to LoveAndLemonsCookingClub@gmail.com Until April 30th.
- Chance to win a second gift card! pre order simple feel good food! Please enclose a photo receipt.
- Post your photo on Instagram and tag us for a bonus entry @loveandlemons and #simple feel good food
- Subscribe to our mailing list for next month’s recipes.
We will randomly select a winner and share all photos in early May.
Last month’s recipe
Last month’s recipe was shakshuka. Some made it the traditional way with eggs, while others swapped out the chickpeas and tahini sauce for a vegan version. I hope you like it too. I’m glad it was a hit. Here are all your photos:
And Sarah was our winner!
To summarize
Join the April Cooking Club Challenge!
- Make me green tahini lentil salad (Recipe above) Sometime in April.
- Please send a photo to LoveAndLemonsCookingClub@gmail.com Until April 30th.
- Chance to win a second gift card! pre order simple feel good food! Please enclose a photo receipt.
- Post a photo of yourself on Instagram and tag us for a bonus entry @loveandlemons and #simple feel good food
And if you want to cook with me, join me on IG Live on Tuesday, April 11th at 4pm CDT!
Happy cooking!
