This zucchini cheese spread is extremely easy to make. Spread it on your favourite artisan bread or use as a sandwich filler or serve it in place of hummus.

• 150 g Zucchini
  
• 1 clove Garlic
  
• 150 g Fresh cheese
  ©angiesrecipes
  
• 1 tbsp Parsley, chopped
  
• 2 tbsp Olive oil
  
• Lemon zest of 1 lemon
  
• Salt and freshly ground pepper
  

1. Rinse, dry and finely grate the zucchini. Mince the garlic.
   
2. Place the fresh cheese, grated zucchini, parsley, olive oil, minced garlic, and lemon zest together in a bowl. Mix well. Season the mixture with salt and pepper. Now it is ready to spread on your favorite artisan bread.

Zucchini Cheese Spread Served With Artisan Bread

A really simple and refreshing tomato cucumber summer salad with and a light citrus dressing and fresh parsley.

I am sending this dish to Reeni' Side Dish Showdown-Anything Goes.

• 250 g Cherry tomatoes, halved
  
• 150 g Cucumber, seeded and diced
  
• 1-2 tbsp Extra-virgin olive oil
  
• 1 clove Garlic, minced
  
• 1 Shallot, finely chopped
  
• 1 tbsp Lemon juice
  
• Salt and freshly ground black pepper
  
• 1 tbsp Fresh parley, chopped
  

1. Heat the olive oil in a skillet. Add in the chopped shallot and sliced garlic. Stir-fry for over medium heat until lightly golden. Remove from the heat and stir in lemon juice. Season with salt and pepper.
   
2. Cut the cherry tomatoes into halves and the cucumber to 1cm dices. Transfer them into a salad bowl. Pour in the dressing and parsley. Toss gently and chill for an hour before serving.

Tomato Cucumber Salad

These blueberry ice cream banana muffins with the cinnamon streusel topping are really a wonderful way to start the day.

1. Line a 12-cup tray with paper liners. Preheat the oven to 190C/375F. To prepare the topping, combine the brown sugar, pastry flour, cinnamon powder and chopped almond in a bowl. Cut in butter until it resembles the coarse cornmeal. Set aside.
   
2. To prepare the batter, sift together the flours, baking powder, baking soda, and salt in a mixing bowl. In another bowl, beat the bananas, blueberry ice cream, sugar, egg, and oil until blended. Add the liquid mixture to the dry ingredients. Mix until the dry mixture is moistened.
   
3. Divide the batter into the 12 paper liners and top each with some streusel mixture. Bake for 20 minutes until golden. Remove from oven and place on a wire rack to cool briefly before removing from the pan.

Blueberry Banana Streusel Muffins

A sloppy joe is an American dish of ground beef, onions, sweetened tomato sauce or ketchup and other seasonings, served on a hamburger bun.

1. Heat the olive oil in a large skillet. Add in minced garlic, shallots, and green bell pepper. Stir until fragrant and tender, about 3 minutes. Season it with salt and black pepper.
   
2. Add the ground beef to the vegetables. Stir and cook about 5 minutes, until the meat is no longer pink and fully cooked. Add tomato sauce, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir to combine. Simmer until thickened.
   
3. To serve, spoon and pile sloppy meat onto the toasted, buttered bun bottoms and cover with bun tops with your favourite side dish or pickles.

Sloppy Joe 番茄酱牛肉碎汉堡

A combination of zucchini, bell peppers, sundried tomatoes, cherry tomatoes and peppery peanuts in a honey vinaigrette. With a couple slices of German pumpernickel bread, this makes a healthy, nutritious, and yummy lunch.

1. In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients and shake well. Pour over salad and toss to coat.
   
2. Layer a serving bowl with some salad leaves, and add in the tossed mixture. Cover and chill for 1 hour before serving.

Zucchini Salad With Black Pepper Peanuts

Ok, I must admit that I am a true bread lover. I could have bread for breakfast I, for breakfast II (yes, I need two breakfasts a day :-) ) bread lunch, afternoon snack and dinner. My husband finds it amusing one who grew up eating rice adores bread so much.
There is a great choice of bread for all the tastes and costs available in Germany. But not many things beat a homemade artisan bread and don't you love the smell of fresh bread right out of your oven?
I first discovered this bread in Heavenly Housewife at From Donuts to Delirium and I was immediately intrigued. You can also find the original recipe from Dan Lepard's cranberry oat bread recipe at Guardian

1. Put the oats and cranberries in a bowl and add the boiling water. Leave for 15-20 minutes, until the mixture is warm. Spoon the spelt flour, salt, cinnamon and zest into another bowl, rub in the butter, toss the yeast through, then add the oats and berries, and mix well. Leave to stand for 10 minutes.
   
2. Oil your hands and a 30cm patch of worktop, knead the dough on it for 10 seconds, then leave for 10 minutes. Repeat this knead-and-rest sequence twice more at 10-minute intervals, then cover the dough and leave for 30 minutes.
   
3. Pat the dough into a rectangle, roll up tightly and squeeze, seam-side down, into a large, deep, 19cm-long loaf tin. Or use any loaf pan you have. Leave for an hour until risen by half. Heat the oven to 210C/420F. Brush the top of the loaf with water, press on a handful of oats, cut a gash down the middle and bake for 50 minutes. It will scorch on top, but that's typical for fruit bread.

THANK YOU!

Elin at Elinluv's Tidbits Corner	Jay at Tasty Appetite

Cranberry Oat Bread

These zucchini pancakes are prepared with grated zucchini and a hint of cheddar cheese. Serve them with a dollop of sour cream. This is much easier to persuade your kids or your picky hubby to eat their veggies. And if you are growing zucchini, then this is also one very delicious way to use up a lot at once. I used the mild cheddar, which is matured about 4 months, for the recipe, but Feta, or parmesan would work great too.

1. Grate the zucchini into a mixing bowl. Stir in the finely chopped shallots, eggs, cheddar, parsley, spring onion, and garlic. Stir in the buckwheat and wholewheat flours, salt, and pepper.
   
2. Heat the oil in a large skillet over medium heat. Drop tablespoons of the batter into the skillet. Cook the pancakes two minutes on each side until browned. Place the pancakes on a sheet pan and keep warm in the oven. Continue to pan-fry the pancakes until all the batter is used.

Zucchini Buckwheat Pancakes

The lemon juice and olive oil dressing makes this zucchini salad tastes fresh, while capers definitely add flavour and interest to this summer squash salad. Super simple and absolutely delicious!

• 2 Small zucchini, peeled into strips
  
• 2 tbsp Olive oil
  
• 1/2 Lemon, zested
  
• 1 Garlic, crushed
  
• Salt and pepper
  
• 1 Tomato, deseeded and julienne
  
• 1 tbsp Capers
  ©angiesrecipes, drained and rinse

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