Danbury Farmers' Market

CityCenter Danbury Green, Danbury, CT
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Summer Vegetable Pasta Salad

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Summer Vegetable Pasta Salad

Summer Vegetable Pasta Salad

Jen, Ludo and Olivier at La Vie Plenty
Vegan,Gluten free, Soy free, Nut free
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Course Salad, Side Dish
Calories 382 kcal

Ingredients
  

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

Vegan Cilantro Pesto

  • 1 bunch cilantro and thin stems
  • 2 large garlic cloves
  • 1-2 tbsp chopped jalapeno(optional)
  • 1/2 cup olive oil
  • 1/3 cup pumplin seeds (raw)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp smoked paprika (optional – only if you like smoky flavor
  • 1 tbsp 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.

Optional Add-in's

  • Cheese, beans, shrimp,fish or chicken

Notes

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
Spanish Version

Butternut Squash Fritters

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Butternut Squash Fritters

Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Servings 15

Ingredients
  

  • 5 cups shredded butternut squash
  • ⅔ cup all purpose flour
  • 2 large eggs, lightly beaten
  • 1 ½ tbsp minced fresh sage
  • 3 tbsp olive oil

Instructions
 

  • In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined.Line a plate with paper towels.
  • Coat the bottom of a large sauté pan with the olive oil and place it over medium-high heat. Once the oil is hot, scoop3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart.
  • Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown.

Notes

Recipe adapted from © 2020 Justataste.com

Cauliflower Popcorn

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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!

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.

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