Danbury Farmers' Market

CityCenter Danbury Green, Danbury, CT
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Ensalada de Fideos de Zucchini

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Ensalada de Fideos de Zucchini

(Calabazita, zapallo,calabacín)
Print Recipe

Ingredients
  

  • 2 calabacines medianos
  • 1 taza de zanahorias ralladas
  • 1 taza de zanahorias ralladas
  • 2 cebollas verdes grandes, finamente picadas
  • ½ taza de cilantro fresco picado

Salsa

  • ¼ taza de mantequilla de maní suave
  • 3 cucharadas de aceite de sésamo tostado
  • 2 cucharadas de vinagre de sidra de manzana
  • Jugo de 1 lima
  • 1 cucharada de miel
  • 3 cucharadas de salsa de soja baja en sodio  (o tamari sin gluten)
  • 1 cucharadita de jengibre fresco rallado
  • 2-3 cucharadas de agua caliente, para diluir (o más según sea necesario)

Instructions
 

  • Use un espiralizador o pelador de verduras para hacer los fideos de calabacín.
  • Agregue el calabacín a un tazón grande junto con el repollo, las zanahorias y la mitad del cilantro.
  • Batir los ingredientes del aderezo juntos hasta que estén completamente combinados (o pulsos juntos hasta que estén cremosos en un procesador de alimentos).
  • Vierta el aderezo sobre los fideos y mezcle para combinar. Cubra con cilantro restante, cacahuates picados y sirva con trozos de lima si lo desea.
     

Notes

Increíbles beneficios para la salud del calabacín

Este vegetal saludable está lleno de minerales como manganeso, folato y potasio, solo por nombrar algunos. En el caso de las vitaminas, puede encontrar vitamina A, vitamina C y una variedad de vitaminas B. El calabacín también esuna buena fuente de calcio, fibra y tiene una gran cantidad de antioxidantes. Esta combinación de nutrientes puede ayudarlo a aumentar su inmunidad y mantener una salud óptima.
También es ideal para:
• pérdida de peso
• salud ocular
• fortalece los dientes y los huesos
• reduce el colesterol
• disminuye la presión sanguínea

Cauliflower Popcorn

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Cauliflower for 'popcorn'

Cauliflower Popcorn

Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 2 cups Cauliflower
  • 1 tbsp Olive Oil
  • ¼ tsp Garlic or other seasoning of your choice

Instructions
 

  • Cut Cauliflower into large pieces and then break theminto small “popcorn sized” pieces with your hands.
  • Place in bowl or large zipper bag and coat with oiland seasoning.
  • Seal and shake until well coated. 
  • Enjoy s a snack at home watching television or take to school or a picnic!

Zucchini, Pineapple and Black Beans Salsa

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ZPB Salsa

Print Recipe
Servings 4

Ingredients
  

  • 1 med Zucchini diced into ¼ pieces
  • ½ cup Pineapple diced into ¼ pieces
  • 15 oz Black Beans
  • 1 tbsp Cilantro, chopped optional
  • 3 tbsp Olive Oil
  • 2 tbsp Pineapple Juice
  • 1 tbsp Lime Juice
  • ¼ tsp Ground Cumin
  • ¼ tsp Garlic Powder

Instructions
 

  • In a small bowl, combine olive oil,pineapple juice, cumin, garlic powder, salt and pepper. Whisk together.
  • In a large bowl, combine diced zucchini, diced pineapple, and black beans.
  • Pour the liquid in the small bowl over the produce in the large bowl.  Toss thoroughly.
  • Add chopped cilantro.  Toss again.
  • Enjoy as a side dish, with tortilla chips or as a topping for fish, chicken, or pork.

Bell Pepper Omelet Boats

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Bell Pepper Omelet Boats

Bell Pepper Omelet Boats

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Ingredients
  

  • 4 Eggs* *I used small peppers and lots of veggies, so 4 eggs was plenty. You might need more or less depending on your egg to veggie ratio.
  • 2 Bell Peppers
  • 2 Tbsp Milk
  • Salt and Pepper
  • Your favorite omelet fixings! For my basic omeletboat, I like mushrooms, onion, green chili, and cheese. Preheat the oven to 400 degrees.

Instructions
 

  • Preheat oven to 400°
  • Cut the bell peppers in half and clean out the seeds. Note: Be sure to keep the stems attached to prevent the egg mixture from leaking.
  • In a glass baking dish, add a splash of water to barely fill the bottom, then add your peppers cut-side up. Bake the empty peppers for 7 minutes.
  • While peppers are in the oven, saute your meats and veggies on the stovetop. (This is a great time to dig through the fridge to use whatever leftover produce you can find. I typically saute 2-3 different kinds of vegetables together. My husband prefers bacon in his omelet boat, so I cook a few slices in the microwave to quickly make them deliciously crispy.)
  • Lightly whisk your eggs, mix in some milk, and stir in your prepared omelet fixings. Add salt and pepper.
  • Pour the omelet mixture into the bell pepper vessels. 
  • Cook for approximately 40 minutes or until your egg mixture is set. 

Notes

Not eating your bell pepper omelet boats right away? You can store your cooked omelet boats in the fridge and then reheat about 90 seconds in the microwave for a warm and satisfying meal.
I don’t advise freezing — my own experience has shown me that bell peppers tend to lose their shape if they’re stored in the freezer and then thawed.

Autumn Harvest Salad

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Autumn Harvest Salad

Heather Peracchio MS, RDN, CD-N, CHC, Inc.’s Registered Dietitian Nutritionist
Print Recipe

Ingredients
  

  • 8 oz Kale
  • ¼ cup Dried Cranberries
  • ¼ cup Unsalted Sunflower Seeds
  • 1 medium Apple
  • 2 oz Goat Cheese, crumbled optional

DRESSING

  • 3 tbsp Olive Oil
  • 1 ½ tbsp Apple Cider Vinegar (or white wine vinegar)
  • 1 tbsp Dijon Mustard (smooth)
  • 1 ½ tsp Honey
  • Sea Salt and Fresh Ground Pepper

Instructions
 

  • Wash and chop the kale. Remove the hard back bone as it canbe bitter.
  • Whisk together in a small bowl the olive oil, vinegar,mustard and honey.  Add a dash of seasalt and pepper.
  • Put the kale in a large bowl.  Pour the dressing evenly over the kale. Usingclean hands massage the kale with the dressing so that it is evenly coated. Forseveral minutes, work the dressing into the leaves of the kale.  This is will cause the kale to soften andsweeten.
  • Washand chop the apple into small pieces. Toss chopped apple, sunflower seeds and cranberries over the kale.

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