Recipes | Danbury Farmers' Market

Salmon Salad

October 7, 2025 by Danbury Farmers' Market

Jen’s Salmon Salad

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Servings 4

Ingredients

2 5 oz cans salmon in water, drained well
1/4 cup red onion, chopped
2 tomatoes, seeded and chopped
1 serrano or jalapeno pepper, finely diced (optional)
1/2 cucumber, peeled, seeded, and chopped
Handful cilantro, chopped, plus several sprigs for garnish

Dressing

2 tbsp lime juice
2 tbsp olive oil
1/2 tsp mustard
1 tsp maple syrup or honey
salt & pepper to taste

Optional Add-Ins:

avocado, hot sauce, diced bell pepper, olives, shredded carrots, green onions, capers

Instructions

In a large mixing bowl, add the drained salmon, onion, tomato, pepper, cucumber and cilantro. Mix well.
In a small bowl, whisk together the lime juice, olive oil, mustard, syrup, salt and pepper to taste.
Add dressing to the salmon bowl, and mix well.
Top with sliced avocado and cilantro garnish.

Notes

Serving ideas: in half an avocado, in a bell pepper, with whole wheat crackers or tortilla chips, in a lettuce wrap.

Bon Appétit!

Summer Vegetable Pasta Salad

September 15, 2025 by Danbury Farmers' Market

Summer Vegetable Pasta Salad

La Vie Plenty

Vegan,Gluten free, Soy free, Nut free

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Course Main Course, Salad, Side Dish

Calories 382 kcal

Ingredients

6 oz whole grain cooked noodles
2 med zucchini, cut in half lengthwise
1 red bell pepper, cut in half, seeded
1/2 onion – cut into 1/2 inch wedges
1-2 ears of fresh corn (or use frozen, roasted corn), shucked
oil, salt and pepperfor veggies
Garnish with cherry tomatoes, lime wedges, pepitas, cilantro leaves

Vegan Cilantro Pesto

1 bunch cilantro and thin stems
2 cloves garlic (large cloves)
1-2 tbsp chopped jalapeno (optional)
1/2 cup olive oil
1/3 cup pumpkin seeds (raw)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp smoked paprika (optional- only ifyou like smoky flavor)
1 tsp lime zest
2 tbsp lime juice

Instructions

Preheat the grill to medium high.Brush or spray veggies with olive oil, and sprinkle with salt and pepper.
Place the veggies on the grill,lower heat to medium, cover, then make the cilantro pesto. Check the veggies every 5 minutes or so, turning.
Place the cilantro, garlic and jalapeño in food processor and pulse repeatedly until finely chopped. Add the remaining ingredients, pulse until combined but not too smooth. You should have a fairly loose (runny) pesto -perfect for tossing the salad.
Once the veggies are done, cut into bite-sized pieces, and add them to a bowl with the noodles. Add the Cilantro Pesto and the veggies and an additional ½ teaspoon salt (or to taste).
Place on a serving platter or in a bowl, top with halved cherry tomatoes, sprinkle with more pepitas and cilantro leaves and serve with lime wedges.

Notes

Optional add-in’s: Cheese, beans, shrimp, fish or chicken.

NUTRITION
Calories: 382

Sugar: 4.9 g Sodium: 243.1 mg Fat: 27.6 g Saturated Fat: 4.1 g Carbohydrates: 32.2 g Fiber: 2.9 g Protein: 4.4 g Cholesterol: 0 mg

Bon Appétit

Veggie Pinwheels

July 18, 2025 by Danbury Farmers' Market

Veggie Pinwheels

Visit SNAP4CT for recipe

These Veggie Pinwheels are a big SNAP4CT staff favorite! They are so easy to make for a snack or to bring to a party. We suggest adding turkey for extra protein. This recipe calls for garlic and herb cream cheese, but you can make your own by mixing plain cream cheese with 2 tsp Ranch seasoning mix or another spice blend.

Makes: 16 servings

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