1. Toss the zucchini strips with the oil, lemon zest and juice, garlic, salt and pepper. Set aside for 30 minutes to marinate.
   
2. Divide between 2-3 plates and top with capers, tomato julienne. Drizzle any extra dressing over if desired. To garnish, sprinkle a pinch of dried parsley over.

Zucchini Ribbon Caper Salad

1. Combine the ingredients of fluid starter in a large mixing bowl. Cover with a plastic wrap and set aisde for 12-16 hours at room temperature. In the bowl of a stand mixer, mix the fluid starter, water and spelt flour, and rye flour on low speed until just combined, about 1 minute. Let the dough rest for 30 minutes. Scatter in the salt and continue mixing on low speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.
   
2. Transfer the dough to an oiled container. Ferment at room temperature for 2.5 hours, with folds at 50 and 100 minutes. Turn the dough out onto a lightly floured counter. Divide it into two portions. Preshape the dough pieces into balls. Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes.
   
   
3. Shape them into batards or boules and place seam-side-up in a floured proofing baskets. Proof the dough, covered with plastic wrap, at room temperature for 2.5 hours. Alternatively, the loaves can be proofed for about 100 minutes at room temperature, then refrigerated for 2 – 16 hours and baked directly out of the refrigerator.
   
4. An hour before baking, start preheating the oven together with baking stone and a roasting pan on the bottom of the oven to 220C/450F. Turn out the loaves onto a baking shovel or the back of a baking sheet sprinkled with semolina. Slash the loaves as your like.
   
5. Once the oven reaches the temperatures, place in the bread dough and fill the heated roasting pan with 1/2-inch of hot water. Immediately close the oven and bake for 40 minutes. Cool on a wire rack.

Vermont Spelt Sourdough

1. Rinse and remove any debris. Place lentils and water in a medium pot. Bring it to a bail and cook the lentils until soft but firm, about 8 minutes.
   
2. Whisk together the walnut oil and raspberry vinegar in a small bowl, add in the garlic, salt, and pepper. Dice the red pepper and cherry tomatoes.
   
3. Once the lentils are done, drain and rinse with cold running water. Place them in a large bowl and toss together with the red pepper, cherry tomatoes, zucchini and dressing, mix in the dried parsley.

Red Lentil Salad

1. Line a 44x12x6-cm wood box or an 9-inch baking pan with parchment paper. Fill half of a large pot with water and bring it to a boil. Stir together the honey and green tea drink in a small bowl. Combine the flour, matcha tea powder and sift twice and set aside. Preheat the oven to 175C/350F.
   
2. Place the eggs and the sugar into the bowl of your mixer. Set the bowl over the pot of hot water and whisk the mixture until lukewarm and the sugar is dissolved. Remove and beat over medium speed until the mixture starts to thicken. Lower the speed and continue whisking until it is thick and smooth. When you lift the whisk, the peaks drops slightly. Beat in honey water mixture in a few additions until incorporated.
   
3. Sift in the flour in a few additions and whisk on low speed until fully incorporated. Pour the batter into the prepared wood box or the pan. Place in the hot oven and bake until the cake is golden brown and it feels spongy not tacky to the touch, about 50 minutes. Cool on the rack for 10 minutes, and remove from the pan.

Matcha Kasutera Honey Sponge Cake

1. Wash and cut cauliflower into small flowerets. Bring half a pot of water to a boil and blanch the cauliflower for 5 minutes.
   
2. Place the tomatoes into a bowl of boiling water for 10 seconds. Remove and dip them into some cold water, so that you can easily peel off the skins. Cut tomatoes into eight wedges each.
   
3. Heat oil in a large non-stick skillet over medium to medium high heat. When hot add sliced garlic and stir until fragrant. Add tomatoes wedges and chicken bouillon, stir for 4-5 minutes.
   
4. Pour in a cup of water and bring it to a boil. Add in blanched cauliflower and cook, covered, for 10 minutes until just tender. Season with salt and sugar, thicken with cornstarch, dish up. Garnish with the spring onions and serve with steamed rice.

Braised Cauliflower With Tomatoes

I want to thank Lazaro from Lazaro Cooks, BAKERICIOUS, and Denise@quickies on the dinner table sharing all their lovely Awards with me. Thank YOU!

1. Cut the zucchini into even lengths of 8 cm and cut each length into sticks. Season the flour with salt, pepper and the paprika. Roll the zucchini sticks in the flour, making sure they are well coated.
   
2. Heat a skillet 1/3 filled with oil until hot. Fry the zucchini sticks in batches until they are crisp and golden. Drain each batch on kitchen paper and season with more salt. Server hot with desired sauce.

Zucchini Fritters / 香酥西葫芦条