Danbury Farmers' Market

CityCenter Danbury Green, Danbury, CT
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Cauliflower Popcorn

by

Cauliflower for 'popcorn'

Cauliflower Popcorn

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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

by

ZPB Salsa

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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.

Butternut Squash, Apple & Leek Soup

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Butternut Squash, Apple & Leek Soup

Jennifer Coatanroch
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Servings 8 servings

Ingredients
  

  • 1 large Butternut Squash cubed (a good 3 pound squash, or 2packages of pre-cut squash)
  • 1 small Green apple, coarsely chopped
  • 1 small Sweet red apple coarsely chopped(honey crisp, sweet tango, gala, etc.)
  • 1 small Onion coarsely chopped (I like to use Vidalia, butany variety will work well)
  • 1 Leeks rinsed and cut into half moons
  • 2 tbs Coconut Oil
  • 1 dash Cinnamon
  • 2 tsp Cinnamon
  • 2 tsp Curry
  • 1 tsp Salt, to taste
  • Pepper to taste
  • 5 cups Vegetable broth
  • 1 ½ cups non-dairy or regular milk

Instructions
 

  • Preheat oven to 425°
  • Place the cubed squash on a lined sheet pan (non-stick baking sheet, parchment paper, or tinfoil), arrange so that they have some space between them so they can roast instead of steam, and sprinkle the squash with a dash of salt and cinnamon.  No need to use any oil if the pan is lined.  Place in the oven, and roast for 30 minutes.
  • While the squash is roasting, heat the oil in a large sauce pot over medium heat.  Once it's heated, add the apple, leek, onion, salt and curry.  Mix well and sauté for 10 minutes.
  • Add the roasted squash (it doesn't need to be fully cooked since it will continue cooking in the soup), vegetable broth, and milk.  Bring to a boil, reduce heat to low, and simmer for 20 minutes.
  • Purée the soup using an immersion blender right in the pot, or a stand blender working in batches.  (Be careful not to splatter the hot soup!)  (If you don’t have a blender, you can mash the ingredients with a potato masher.)
  • Taste and adjust the salt, pepper, and curry.
  • Garnish as desired with diced apple, pumpkin seeds, sunflower seeds, chives, rosemary, thyme, diced avocado…

Video

Notes

Vegan, Gluten free, Nut free, Soy free, Kid friendly

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