Love & Lemons Cooking Club - March!

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 March challenge today with our enchiladas 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 March 31!
For a bonus entry, send a picture of what you made to LoveAndLemonsCookingClub@gmail.com.
For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

The Prize: A $200 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 $200 Whole Foods Gift Card.

March’s Recipe: Easy Enchiladas

This month, we’re making enchiladas! They’re easy, they’re cheesy, and—at least in my house—they’re always a HUGE hit. A few notes:

I love these with homemade enchilada sauce, which you can make a few days ahead to streamline the prep. If you want to simplify, store-bought sauce works too!
Don’t skip the toppings! They really complete this dish, balancing the comforting enchiladas with bright, fresh flavor.
To make this recipe gluten-free, use 100% corn tortillas. Prepare the enchilada sauce with a gluten-free flour blend instead of all-purpose flour, or use a store-bought gluten-free sauce.
For a vegan option, make this vegan enchiladas recipe!

Serve the enchiladas on their own or with a side of refried beans and/or Spanish rice. I hope you enjoy!

Enter the March Challenge

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

Make my enchiladas or vegan enchiladas sometime in March.
Comment on the enchiladas or vegan enchiladas blog post by March 31.
For a bonus entry, send a photo of what you made to LoveAndLemonsCookingClub@gmail.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 April.

Last Month’s Recipe

Last month’s recipe was my banana bread. Clearly, many of us had overripe bananas to use up, because it was one of our most popular cooking club recipes so far! You all made this recipe your own by adding

pistachios,
buckwheat flour,
cardamom,
maple-glazed pumpkin seeds,
chocolate chips,
and more.

Many of you also commented who you shared it with. Lots of kids, partners, neighbors, and friends got to enjoy freshly baked banana bread in February! What a treat.

Here are some of your photos:

Congrats to Sonia, our winner!

To Recap

Enter the March Cooking Club Challenge by…

Making my enchiladas or vegan enchiladas sometime in March.
Leaving a comment on the enchiladas or vegan enchiladas blog post by March 31.
Sending a picture of the enchiladas to LoveAndLemonsCookingClub@gmail.com for a bonus entry.
And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Happy cooking!