Our first dish, that very evening, was coconut shrimp soup with yam noodle,\u00a0with an Asian tofu zucchini noodle salad on the side. Happy, very happy with our new culinary find.<\/p>\n The leftovers from this \u00a0grilled chicken breast with roasted yam\u00a0fries and a spiral onion-zucchini-tomato salad was our picnic the next evening on the lawn at the Sun Valley Pavilion while listening to the Sun Valley Summer Symphony.\u00a0 A small child wandered over to pet and talk to our Huskies, spied our salad, and exclaimed, “Mama, I want pasta like that.”\u00a0 Aha, what a great way to encourage little picky eaters to\u00a0learn to love\u00a0and eat their vegetables.\u00a0 With supervision older children\u00a0might find it fun to crank the handle\u00a0to make the noodles, but beware, the blades are extremely sharp.<\/p>\n These zucchini spinning tops on\u00a0our shrimp\u00a0bowl\u00a0are what is left of the vegetable after spiralizing, making an instant garnish.\u00a0 The sauce for\u00a0these yellow and green zucchini spirals is a\u00a0butternut squash puree with coconut milk and chipotle,\u00a0served with\u00a0a\u00a0scatter of\u00a0scallions and roasted peanuts.<\/p>\n![\"Spirali\"](\"http:\/\/tipsytable.com\/wp-content\/uploads\/2014\/08\/Spirali.jpg\")
<\/a> Returning home with our new kitchen gadget, I checked the brand Lurch<\/em> online and found a similar piece of equipment at\u00a0kitchen retailers.\u00a0\u00a0Little did we\u00a0know that\u00a0our new\u00a0Spirali<\/em> is the German model of one of the current most popular culinary aids, the Spiralizer.\u00a0\u00a0\u00a0Our Spirali<\/em> makes zucchini into pasta, carrots into rice, sweet potatoes into curly fries, and\u00a0smiles in our stomachs.\u00a0 \u00a0The Internet is laden with veggie noodle recipes, and a few blogs are totally dedicated to spiralzed fare.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n