Wildland Gardens

In wildness is the preservation of the world – Thoreau

October Recipes

Sweet Potato and Quinoa Cakes

I make many adaptations of this recipe– originally taken from “Organically Raised” by Anni Daulter. This is a great way to use left-over sweet potato, but you can also peel and boil some just for the recipe. You can use other grains besides quinoa or skip it entirely.

  • left-over cooked sweet potato, peeled and mashed with a fork.
  • 2 tsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • salt and pepper
  • 2 eggs (beat)
  • 3 Tbsp flour
  • 1 C of cooked quinoa (more or less is fine)
  • grated Parmesan cheese (optional)
  • chopped fresh herbs (cilantro, parsley, oregano… whatever you have)

Sauté the onions and garlic with olive oil until soft. In a large bowl mix together the onions and garlic with all of the other ingredients. Use a large tablespoon to make the cakes– first a round ball and then flattened. Fry them in a hot non-stick skillet with a little oil for about 5 minutes on each side. Great with sour cream or on a salad.

 

Curried Salmon Cakes on Salad Greens

I am a huge fan of savory protein, in many forms- falafel, lamb patties, steak, and these salmon cakes–served on a bed of salad greens. With all the flavor of the greens and the salmon you may elect to skip the dressing.

  • 1 can of salmon (Alaskan, pacific coast is best)
  • 2 Tbsp chopped cilantro
  • 1/2 medium onion, minced
  • Madras Curry Powder. Sold at Kroger in the Indian foods section. You can also use another curry powder or blend turmeric, ground coriander, and ground cumin.
  • salt and pepper
  • 1 eggs (beat)
  • 2 Tbsp olive oil

Remove the skin and bones from the salmon. Mash with a fork. Add the remaining ingredients, except for the olive oil. Use the oil to grease a cookie sheet. Form the salmon into small cakes and place on the cookie sheet. Brush with olive oil. Cook under the broiler, flipping once the top side is lightly browned. These salmon cakes can also be fried in a pan. Serve warm over salad greens. Wonderful with either a tahini dressing or the green dressing below.

 

Green Dressing

Hmmm salad dressing. A simple splash of vinegar and oil is fine with me, but every once in a while I will take the time to make a salad dressing. This one makes great use of fresh herbs. When made with mayo, this is an indulgent dip for purple sweet potato fries.

  • 1 C of mayo, sour cream, or yogurt
  • 1 handful green onions, chopped
  • 1 clove of garlic, minced
  • 1 handful of dill, cilantro, savory mint, and/or parsley (choose one, or use in combination)
  • 1 Tbsp apple cider vinegar or lemon juice
  • salt and pepper

Combine all the ingredients in a food processor or blender and puree until smooth. Stores well in the fridge for about a week.

 

Grains and Greens

Use a cooking green of your choice– Chinese cabbage, escarole, tender greens, and turnip greens will all work well. Combine with a grain of your choice– I prefer quinoa, but you can also try bulgur, kamut, or amaranth. This recipe is an adaptation from “Moosewood Restaurant Low-fat Favorites”.

  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 1 Tbsp olive oil
  • 1 large bunch (bag) of greens, chopped
  • 2 Tbsp lemon juice
  • 1 C cooked grain
  • salt and pepper

 

  • lemon wedges
  • savory mint leaves
  • red wine vinegar or balsamic vinegar

Sauté the onions an garlic in olive oil. When translucent add the greens and lemon juice and stir until wilted. Add salt and mix in cooked grain (If using bulgur, you can cook it directly in the pot with the greens by adding water, covering, and waiting 15 minutes until the grain has absorbed the water). Sprinkle with pepper. Serve with lemon wedges, mint leaves, and a little vinegar if desired.

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