Posts tagged ‘summer’
Nothing screams springtime like fresh ingredients and brightly colored veggies. As soon as the first warm day hits, I am craving salads, slaws, and anything on a grill. These fish tacos fit the bill perfectly! My boyfriend and I recently returned from an amazing Florida vacation, where we visited my grandparents and extended family, explored Ybor City in Tampa, and replenished our Vitamin D levels on the beach.
All of the sun kicked my veggie cravings into overdrive, and so I jumped at the opportunity to make a fun lunch for my grandparents!
Fish tacos seem to have become rather trendy these days, and come in several varieties. My requirements for a good fish taco are as follows: good grilled fish, not the fried stuff. Traditional corn tortillas, not flour. Avocado, in some form. Lots of cilantro. And a good, tangy, fresh cole slaw. Hold the mayo.
Simple, right? Still, many places don’t hold a candle to this homemade version. This recipe was inspired from bits and pieces of many that I have read, taking my favorite parts from all. Feel free to do the same with mine, or try out my version to let me know what you think!
16 corn tortillas
1 lb white fish fillets (use what is local to your region – I have used Cod in NE and tilapia in FL both with great results)
spices: paprika, chili powder, cayenne, garlic powder, salt, pepper
1 small head purple cabbage, finely sliced (you can also use green, but the color makes these fun)
1 bunch scallion, whites discarded
3 cloves garlic
3 tbsp lime juice (I used from a bottle, but fresh is always fun!)
3 tbsp cilantro, finely minced
1 jalapeno, finely minced (use 2 if you like more heat)
for avocado cream:
1/2 cup greek yogurt
1 tbsp minced cilantro
Assemble slaw first. Slice cabbage and scallions finely, then mince garlic and jalapenos. Combine with lime juice and minced cilantro. Add a pinch of salt if desired. Combine and refrigerate while preparing other components to allow flavors to combine.
Next, combine avocado, greek yogurt, and remaining cilantro in a food processor. Combine until very smooth. Cover in a small bowl and refrigerate.
Wrap corn tortillas in foil and place in oven to warm while cooking fish. Alternatively, place tortillas individually on a warm griddle after cooking fish for a crispier taco.
To prepare fish, begin by washing filets and patting dry. Season both sides with aforementioned spices according to taste. (More cayenne for the spice lovers, more paprika and chili powder for a deeper and sweeter flavor.) Salt and pepper to taste. Heat 1 tbsp olive oil in a large skillet with a cover. Add fish filets but do not crowd the pan. Cover and cook for 3-4 minutes. Flip, then cook for an additional 3 minutes, or until fish is flaky and cooked through.
To assemble tacos, take warmed corn tortilla and spoon avocado cream across the bottom. Top with slaw and a small piece of fish. Fold in half and enjoy immediately!
A perk of spending a week at home, besides the aforementioned grill (and spending time with my family and friends, of course!), is full access to my dad’s well-stocked bar. I am not a big drinker, and usually go for a glass of wine or beer before a mixed drink. However, I like playing around with mixed drinks every once in a while! After adapting a sangria recipe and trying out Jenna’s Strawberry Rhubarb Margaritas, I was feeling inspired to dabble a little bit with cooking with liquor. I wanted to grill some fruit for dessert, and decided to spice things up a little bit. The pineapple was inspired by the margaritas, and the peaches combined a collection of flavors that I absolutely love.
The recipes are simple: mix together the alcohol and sugar, pour over the fruit, let it sit for an hour or two (while you are making and cooking dinner), and then throw it on the grill. Make sure the racks are clean, and then place the fruit directly on the grill. Let it cook over medium heat for about 5 minutes. Turn over the fruit and drizzle the rest of the marinade over the fruit. Be careful of flame ups, or skip this step entirely. Cook for a few more minutes, and then serve warm. The aroma of this fruit is irresistible – just ask my mom and my sister.
The pineapple flavor is simply enhanced, both by the tequila and by the heat of the grill. The peaches are transformed entirely – the texture softens until the fruit almost melts in your mouth, and the cinnamon, vanilla, and bourbon shine through. We ate these plain, but they would be amazing served with a scoop of vanilla ice cream as well! They make for a great sweet note for the end of a light, outdoor, grilled summer meal.
Question: What is your favorite summer dessert?
Tequila Lime Pineapple
1/4 cup tequila
1 tbsp lime juice
2 tbsp brown sugar
1 pineapple, sliced into rings or spears
Mix together the ingredients, then pour over fresh pineapple slices or spears. Allow to sit for one to two hours. Grill over medium heat for 5 minutes on each side.
Bourbon Vanilla Cinnamon Peaches
1/4 cup bourbon
2 tbsp brown sugar
1 tbsp vanilla
1 tbsp cinnamon
Mix together the ingredients, then pour over peach halves. (Should be enough for up to 5 peaches). Allow to sit for one to two hours. Grill over medium heat for 5 minutes on each side.
The one thing I miss most about home, besides my family and friends, of course, is the grill. I do not own a grill in Boston, and love grilled foods during the summer months. There is something about the open flame and cooking outside that makes everything taste better, from mushroom burgers to vegetables to pizza! I made sure to request all of my favorite grilled foods while I was relaxing at home for the week, and my mom and I had a blast grilling together!
My mom has been making grilled pizza for years and it has always been one of my favorite meals. You take homemade pizza dough, cook it directly on the grill for a few minutes on each side, and then top it with your favorite pizza add-ons. (I love making non-traditional pizzas loaded with goat cheese, caramelized onions, and as many veggies as I can think of.) Cooking the dough directly on the grill gives it a great crispiness that mimics brick oven pizzas, but in a unique and homemade way. It can be a challenge to get the crust right, and takes constant attention as to not let it burn. (See the bottom of the post for step-by-step pictures). If this is not your thing, you can always use a pre-cooked crust from the grocery store and then warm it up on the grill after topping it. Give this pizza a try this summer, it is worth the extra step!
1 batch pizza dough, store-bought or homemade
1 tsp minced garlic
3 tbsp Balsamic vinaigrette
2 cups cherry tomatoes
1 small bunch asparagus spears
1 medium Vidalia onion, sliced
2 tbsp olive oil
6 oz goat cheese
2 oz Parmesan cheese
If making dough from scratch, prepare dough. While it is rising, toss the cherry tomatoes with the garlic and 2 tbsp of Balsamic dressing. Snap the woody ends off the asparagus spears. Roast the vegetables in a grill basket for 5-7 minutes, or until the cherry tomatoes are wrinkled and ready to burst. Remove from the heat and separate. Cut the asparagus spears into bite sized pieces. In a medium saucepan over the stove, heat olive oil. Add the sliced onion and cook until soft. Add 1 tbsp Balsamic dressing and allow the onions to continue to cook until they are dark brown and slightly caramelized. When ready to create the pizza, form dough into a roughly round pizza shape. Rub both sides with olive oil. Preheat the grill and clean the rack. Place the dough directly on the grill rack. Turn down the flame, close the lid, and allow the dough to cook for 3-4 minutes. Carefully flip the dough, and cook for 3 more minutes. Keep a close eye on the dough at this point – you want it to rise and cook, but not burn. When the dough is cooked, transfer to a large sheet of aluminum foil. Spread with the roasted cherry tomatoes, squishing them slightly to release the juices to form a crust. Layer on the caramelized onions and asparagus pieces. Dot with goat cheese crumbles and sprinkle with Parmesan cheese. Close grill and allow to heat through for 7-10 minutes, or until cheese is melted. Cut into slices and serve.
There is a standing joke among a few of my friends that I eat “rabbit food.” Just because my favorite food group is vegetables and have compulsive buying problems when produce goes on sale does not mean that my food is fit for bunnies. Vegetables should never be bland! Health food is not the twigs and grass salads of old… Just ask my friends in my Bible study who enjoyed this salad with me! On first glance, it is a healthy shade of brown, and there are pieces of veggies sticking out of every spoonful. However, this salad is addictive. One guy told his wife, “See, I could eat something like this every night of the week!” Everyone loved it so much they asked for the recipe – good thing I took a few pictures to post on my blog. ;)
The salad was inspired by a Google search of Israeli cous cous salads, which led me to the Food Network. It combined some of my favorite summer veggies and flavors, and I could not pass up the craving since summer weather was premature in Boston this past week! (80+ degrees on Thursday, in Boston, in March?!) I decided to adapt it to use roasted instead of grilled veggies, and added some wheat berries for extra texture. This was such a good idea – the chewiness added a lot of depth to the texture of this salad. The result is a filling and healthy salad that will never be mistaken for “rabbit food” again! The leftovers are even better as the flavors come together, and are great over mixed salad greens for a little extra veg!
Great Grains Salad with Summer Vegetables
adapted from this recipe, serves 8-10
2 cups Harvest Grains Isreali cous cous blend
1 cup wheat berries
1/4 cup +3 T Balsamic vinegar
1/2 cup olive oil
2 T Dijon mustard
2 cloves garlic, minced
1 bunch asparagus, cut into 1-2 inch pieces
1 small yellow squash, roughly diced
1 small zucchini, roughly diced
1 cup cherry tomatoes, halved
2 T dried basil
2 T dried parsley
salt and pepper, to taste
Preheat the oven to 350 degrees. In a large bowl, combine garlic, olive oil, 1/4 cup of the vinegar, and 1 T of the mustard. Stir to combine. Add cut vegetables and coat; let sit for 15-20 minutes. Spread vegetables onto a greased baking sheet, reserving leftover marinade. Roast vegetables for 10-15 minutes, stirring once halfway through. Meanwhile, prepare the cous cous blend and wheat berries, separately according to package instructions. Mix the grains, vegetables and remaining marinade together. Allow to cool. Before serving, mix together the remaining 3 T vinegar with 1 T mustard. Dress the salad, add the dried herbs, and season to taste with salt and pepper. Refrigerate and serve cold or room-temperature
What would I do without a freezer? As we plunge into chillier weather, I have been freezing summer time favorites to reach for when I am in the depths of the winter time blues. My first piece of frozen summer was the Summer No ‘Smore, and now I have made Freezer Pesto. It is so simple, great for fast lunches and single serving dinners as my basil plant gives up for the winter.
I used what is likely the last of my crop of basil leaves to make my classic pesto. Then I cleaned out an ice cube tray and coated it with cooking spray. I spooned the pesto into 6 of the cubes, and then stashed it in the freezer overnight. The next morning, I covered the cubes to the top with water and then put it back in the freezer. I am hoping that this will help prevent freezer burn! Once fully frozen, I transferred the cubes to a Tupperware to keep for longer (and get my ice cube tray back!)
Each cube is perfect for a single serving of pasta. Simply add it to cooked, hot pasta in the pot and stir over low heat until it is melted and the pasta is well covered. Serve with some freshly grated cheese and enjoy, savoring a bit of summer sunshine and fresh basil in every bite.
In more exciting news, I was given the Liebster Award by Rufus’ Food and Sprits Guide! I love so many of the recipes on their blog and am really excited for this recognition. This award is passed onto bloggers with fewer than 200 followers, and it is my job to pass it on to 5 more deserving blogs! Check out some of these blogging friends and hopefully you will find a new page or two to enjoy reading!
Going Steady – one woman’s ups and downs on a journey to a healthier lifestyle
mixxedtape – great photography and meal ideas from a college girl in Belgium
Little Sacred Space – great thoughts on faith and life from a graduate student living in China
Real Fun Food – a woman’s fun and healthy eats from London
Snotting Black – a college friend’s journey learning Arabic in Cairo, with witty and clever posts about things most of us would overlook on a daily basis (you may have seen her recently on Freshly Pressed!)
Can’t wait to see who you guys pass this along to!
As I mentioned last week, I was lucky enough to celebrate with two of my best friends as they got married this past weekend! They have been dating since we were 15, and it was so great to see two people so in love commit to support each other and spend the rest of their lives together. I was honored to host a rehearsal dinner for them, and pulled together an early Labor Day BBQ reminiscent of so many other backyard hangouts. We enjoyed a simple but delicious menu, enjoyed hanging out with old friends, played lots of ladder ball, made ornaments for their first Christmas tree (leave it to Momma K to always be creative!), and enjoyed a bonfire and ‘smores. It was relaxed and a great way to laugh and get out nervous energy the night before the big day!
The menu was simple, and focused on what I knew to be some of Amanda’s favorite foods. We set out tortilla chips with salsa and guacamole to tide everyone’s hunger when they first arrived from the rehearsal. I mentioned this to the guests once already, but I would be nothing without my mother! We slaved away together cooking and setting up the backyard all morning, and she kept working while I snuck away to the rehearsal. By the time I got back, the backyard was transformed and the dishes were set up and waiting to be filled with chips and guac!
For dinner, we enjoyed classic BBQ food: cheeseburgers (a special Portobello burger for me!), BBQ chicken, grilled veggies, pasta salad, and potato salad.
The grilled veggies are so simple: we mixed red, yellow and orange bell pepper strips with Vidalia onion rings, baby bella mushroom slices, zucchini and yellow squash. Marinated in a bit of canola oil and season salt, we cooked these ahead of time and heated the tin in the oven when the guests arrived!
The potato salad is also a repeat recipe, an original mayo-less salad I made at the start of the summer for a Memorial Day BBQ. I sliced the potatoes into rounds before cooking them this time to avoid scalded fingers, and it worked out perfectly!
The pasta salad is also a modification from another of my recipes. Instead of processing the sun dried tomatoes to make a sauce, I just sliced them thinly. I mixed them with some of the packing oil and fresh olive oil, some basil and combined it all with tortellini and steamed broccoli. Just as good as the original recipe, but more BBQ friendly since it can be made ahead of time and served cold.
For dessert, we enjoyed fruit salad and homemade whipped cream. To make things a little more special, I carved the watermelon into a fruit basket (click here for a how to!), and used a melon baller to scoop out the watermelon and canteloupe so all of the fruit would be round. I even served the whipped cream in the melon halves for fun! Definitely a hit, but not as big of a hit as the bonfire and ‘smores!
I show my love for people by cooking, hosting, and ensuring that everyone has a good time. I know I had a good time, both at the rehearsal and at the wedding! I love these two so much, and can’t wait to share more with you tomorrow!
Yesterday was Labor Day, the unofficial end of the summer season. Boardwalks empty out, shore towns die down, school starts again, and life returns to busy routine. Parents may be thrilled to send their kids back to school, but students and nostalgic young adults mourn the loss of care-free long days, warm weather, and summer treats. In my family, the end of summer also means the end of camping and bonfire season. We are often left with random open packages of graham crackers and bits of chocolate bars leftover from summertime ‘smores. Instead of gorging secretly on milk chocolate and letting the graham crackers go stale, I decided to make a treat I could stash in the freezer and grab on Indian summer fall days or long winter evenings when I need a summer reminder. They are easy and will keep in the freezer for a few months as long as the container is sealed tightly! They are also a healthy dessert option if you use homemade whipped cream (to cut down on sugar) and dark chocolate. The no more summer ‘smore – sad to see the summer go but excited for what fall will bring!
Question: What is your favorite season?
1 graham cracker rectangle
1 heaping tablespoon whipped cream
2 small chocolate pieces
Spoon whipped cream onto one graham cracker square. Top with 2 chocolate rectangles and cap with the other graham cracker square. Freeze on a plate until solid, and then transfer to a sealed container until ready to eat. Make as many or as few as you would like!
Over the weekend, I received some beautiful tomatoes and cucumbers from my friend Azra’s mom. I was too sick to attend their family BBQ with little ones running around, but, as I have said before about Bosnian moms, she needed to make sure that I still was well-fed from afar. Her garden must be incredible, based on what I received! The tomatoes were huge, and the cucumbers were perfect (too big and they get bitter). What else would you do with a Bosnian’s gift other than make a tomato and cucumber salad?
Does that picture make anyone else want to sing silly songs with Larry? Veggie tales anyone? I’m the only one? K, just checking!
I was so excited to be back in the kitchen – I find myself there so much less than over the summer since I’m now only cooking for one! I chopped up my tomatoes, and then started prepping my cukes… only the veggie peeler was no where in sight! I searched through the silverware drawer, and then the cooking utensil drawer, both to no avail. I even looked through the dish rack (confession: without putting away the dishes…) and had no luck! Did the peeler sprout legs and walk away from me over the summer? I gave up and attempted to peel the largest of the cucumbers with a knife. I lost a lot of good cucumber flesh that way, and quickly became frustrated. For the next two, I gave up. I decided that the cucumber skins were safe enough, and so I just halved them with the skins on!
I did not stick to the traditional route for this salad, which is literally just a mix of these veggies, but decided to add a little of my own flare. I added some chickpeas for protein, a little onion, garlic, Balsamic vinegar, basil and olive oil for flavor. The result: amazing. Maybe I was starving for my morning run, or maybe it was exactly what my body was craving, but this was the best salad I have ever eaten. Of course, the fresh mozzarella I topped mine with didn’t hurt! Even better, the flavors will come together even more as it sits in my fridge and waits to be used as leftovers. Maybe I will add a bit of pasta or cous cous to it next time to avoid leftover boredom…
And for the end to the tale of the missing veggie peeler… I went back later that afternoon to unload the drying rack so I could wash my dishes from cooking. As I was putting away the utensils, the peeler magically appeared in my hands! Hadn’t I looked there already? Guess the lesson is learned about emptying the drying rack!
Question: What is something you have misplaced lately? Did you find it? If so, how?
Mediterranean Summer Salad
makes 4 servings
1 can chickpeas, well rinsed
3-4 tomatoes, cut in bite-size pieces
2-3 cucumbers, cut into half moons
1/2 onion, chopped
2-3 cloves garlic, minced
4 tbsp balsamic vinegar
3 tbsp olive oil
2 tbsp freshly chopped basil
salt and pepper to taste
Wash the vegetables thoroughly, choosing numbers based on the size of your produce. Chop the tomatoes with a sharp knife into bite sized pieces and put aside in a bowl. Cut the cucumbers, either peeled or unpeeled, into rounds, and then in half again into half moons. Finely chop the onion and garlic, and add to the vegetable bowl. Drizzle with Balsamic vinegar and olive oil and allow to sit. Rinse the chickpeas thoroughly, and add to the vegetable mixture. Top with freshly chopped basil and season to taste with salt and pepper. Serve cold as is, or mixed with cheese, pasta, cous cous, or on top of lettuce.
Can you believe I was Freshly Pressed? I am so excited! It has been really great and heart-warming to read everyone’s comments and check out some cool new blogs! If you are a new reader from yesterday, welcome! I am new to the blogging world, and began Homemade Adventure in May as a way to combine my passions for food, health, fitness, and fun. I didn’t know it at the time, but it has really turned out to be such a blessing! It has helped to confirm my passion for discussing healthy lifestyles, and has given me reason to stay motivated and creative in the kitchen. Writing makes me happy, and I hope you enjoy reading as much as I enjoy creating and writing! Most of my posts center around what I am making in the kitchen, but will also have posts from my travels, musings on medical school, and other random thoughts on life. Check out my About Me page for a bit more on my food philosophy, and my How-To Page and Recipe Box for some kitchen inspiration (or just a little food gawking ;) ).
Going back to school in August means a month living in summer weather with no air conditioning, surrounded by summer activities, and already burdened by a mountain of work. When the kitchen is already 90+ degrees and my mood is altered from trying to work through a problem set on pharmacokinetics, I am not really excited to jump in front of the stove for any amount of time! This recipe is great because it requires so little stove time (or none if you steam the beans in a microwave). Even better, the flavors soak into the beans more the longer it sits in the fridge, making it a perfect leftovers-for-lunch dish for later in the week! You could even mix some cous cous or quinoa into this for some grains to round it out.
The flavors were inspired by what was in my Boston Organics box – green beans, perfect for a four bean salad, and thyme, which would go with the lemons I snagged from home. The meal comes together in about 10 minutes, and is really portable! I threw it together after an afternoon of studying, and carried a tupperware full of it in my backpack as I biked off to the Esplanade, the riverside park and bike path in Boston. They show movies on Friday evenings throughout the summer, and the feature this night was Toy Story 3. I am a huge Disney/Pixar fan, and especially love this movie! It was so much fun to spend time outside on this beautiful evening, and it was great to see so many different ages of people coming together for an evening in Boston. Great food and a great evening with friends!
Question: What inspired you to blog? Or if you aren’t a blogger, what keeps you reading blogs?
Lemon Thyme Four Bean Salad
1 lb green beans, cut into bite sized pieces
1 can each, drained and rinsed well, chickpeas, red kidney beans, and pinto beans
juice of 4 small lemons
1 tbsp fresh thyme
2 tbsp olive oil
1 tbsp Dijon
black pepper to taste
Drain and rinse the canned beans well (to get off most of the salt and canning liquid.) In a steamer, steam the green beans for 2-3 minutes, enough to be cooked but still bright green and crunchy. In a small bowl, whisk together the mustard, lemon juice and olive oil. Season with the thyme and pinch of salt. Pour the dressing over the beans and mix everything together well. Season to taste with salt and pepper and refrigerate for at least 2 hours. Serve cold.
On my last evening home, I was lucky enough to enjoy a sister date… to Whole Foods! You may know that I have some mixed feelings whenever I walk in this store, but my second journey on my own was much more pleasant than the first! The store I visited in NJ was much larger and easier to navigate, thanks to fewer crowds and more space. I also went in the peak of summer, meaning that locally grown produce abounded and prices were much lower. I found great deals on zucchini and yellow squash, apricots, and pluots! My sister and I literally had to walk away to keep from buying one of every kind of delicious type of fruit.
Our next stop was the pasta aisle to pick up some brown rice pasta, a wheat free pasta alternative for my gluten-confused sister. WF had a great selection not only of brown rice pasta, but also of quinoa pasta and other GF alternatives, all at a much lower price than our closest supermarket! That eased my sister’s fears of the cost of eating gluten-free, and also made her excited to try out some new products. The last item on our list for the day was nutritional yeast. I have been seeing it everywhere and was more curious than excited to try it. Nonetheless, I asked the first employee I spotted to help me find it (after circling the whole store once to no avail). He excitedly responded that he did know where it was and smiled the whole time he led us to the aisle. My sister and I reasoned that he was likely a vegan (the dreads gave him away, not to stereotype my vegan friends!) and was excited to help out another maybe-vegan (who else eats nutritional yeast, right?) We like to play people watching games and make up stories about their lives… normal, right? Not only did he lead us to the gigantic containers of nutritional yeast, but he also told us that they often have it in the bulk foods section as well. Bingo! Not wanting to invest $10 in a jug before I was sure if I even liked it, I was happy to leave with a small $2 sample bag instead! (More on this sampling to come…) Maybe Whole Foods isn’t so bad after all… it is fun when you are looking for specialty ingredients, and can even sometimes have really good deals! Maybe next time I can find one in Boston that is less crowded, or avoid it at peak Saturday hours!
My sister and I returned home starving, both because lunch now seemed long ago and we had just spent an hour oogling so many yummy looking fruits and veggies! Our dinner was inspired by a dorm-room meal I had created for my sister while visiting her in Philadelphia. During her freshman year at Duquesne, we had visited a market in the South Side of Pittsburgh and I was so incredibly disappointed that she didn’t have a kitchen so we could purchase some fun ingredients and make dinner together! She transferred to Temple, and this sister’s weekend was completed with a home cooked meal. The only problem was that her kitchen wasn’t really a kitchen… it was a 2 burner stove next to a tiny sink on top of a tiny fridge. Somehow, I still managed to pull together a pretty awesome pasta primavera with a surprise ingredient, butter beans! They are a moister cousin of lima beans, and my sister has raved about them since then. She asked me to blog about the recipe so she could know how to make it when she moves into her real apartment in a few days. Since we had pasta the night before and enjoyed some leftovers for lunch, we were both feeling pasta’d out.
I decided instead to turn that meal into a fun, summer pasta-less primavera. I used a vegetable peeler to turn the zucchini and yellow squash into “fettucine”. I tossed that with sautéed red bell pepper and butter beans, and some roasted tomatoes straight off the vine in my mom’s garden onto the grill. This turned out amazing! My sister, admittedly not the biggest fan of summer squashes, loved it. She even finished off her zucchini noodles before touching her beloved tomatoes! We both were surprised at how full we were off of an all-veggie dinner. Realizing it was the last meal I’d cook for her, she mourned me going back and recommended that I drop out of med school and come be her roommate. Realizing that was unrealistic, she conceded that I could transfer instead. Sorry, but not gonna happen! She paid me such a huge compliment though: “You make eating veggies fun!” That is my goal in life, ya know :)
3 small zucchini
2 small yellow squash
8 oz clam shell cherry tomatoes
1 red bell pepper
1 can butter beans
2 tbsp olive oil
1 tsp garlic powder
3/4 tsp paprika
salt and pepper to taste
Wash the vegetables well. Using a vegetable peeler, take 1 strip off of the squash and discard. Then position the vegetable peeler so that most of it is over the white flesh, with only a small part stripping the skin. Use the peeler to create long noodles out of the squash. When all of the squash has been turned into “fettucine”, add to boiling salted water. Cook for 3 minutes, and then immediately drain and rinse with cold water, allowing to drain thoroughly. Either before you boil the squash or immediately after, roast the cherry tomatoes whole, for about 10 minutes on the grill or 15 minutes in a 400 degree oven. The skins should be wrinkly and ready to burst. Meanwhile, sautee red pepper in olive oil until it begins to soften. Add the drained butter beans and season with garlic powder. Allow to heat through. Mix all ingredients together and season with paprika, salt and pepper. Serve warm.