Thinly slice bell peppers and apple. Toss them with carrots. Combine olive oil, vinegar, cumin, paprika, salt and pepper and dress the salad.
Cook fettucine in boiling water, adding a handful of frozen peas at the last minute. Meanwhile, sauté thin-sliced chicken breast and trimmed sugar snap peas in olive oil. Remove from heat. Mix the chicken, peas, and pasta with a sauce made from 1/2 cup créme fråiche or plain Greek yogurt, a handful of grated Parmesan, and about 1/4 cup of reserved pasta cooking water. Serve with chopped parsley, lemon juice, and salt and pepper to taste.
Toss blueberries, blackberries, and purple grapes with cinnamon sugar. Add a dollop of whipped cream or vanilla Greek yogurt, if desired.