Sweet Potato Quinoa Cakes with Blackberry Salsa

Sweet Potato Quinoa Cakes with Blackberry Salsa

(recipe from howsweeteats.com)

Sweet Potato Quinoa Cakes

makes 4 cakes, is super easily multiplied

1 medium sweet potato (about 6 oz), peeled and chopped

1/2 red onion, diced

1/2 teaspoon salt

1/2 teaspoon pepper

2 garlic cloves, minced

1 tablespoon olive oil

1/2 cup cooked quinoa

1/4 cup whole wheat bread crumbs

1/4 cup finely grated parmesan cheese

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh basil

1 large egg, lightly beaten

Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft. Remove lid and add garlic, cooking for 30 seconds.

Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa!

Blackberry Salsa

1 pint fresh blackberries, chopped

1/2 red onion, finely diced

1/2 jalapeno, finely diced

1/2 cup chopped cilantro

the juice of 1 lime

salt and pepper to taste

Combine all ingredients together in a bowl and mix.

(we didn’t make the blackberry salsa, but made a homemade honey mustard sauce)

Honey Mustard Sauce

2 tablespoons Dijon mustard

1 tablespoon honey

1 tablespoon brown sugar

Skinny Cauliflower Mac & Cheese

SKINNY CAULIFLOWER MAC AND CHEESE

(recipe from damndelicious)

Yield: 6 servings

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

INGREDIENTS:

·  3 cups cavatappi pasta (we used shell pasta)

·  2 cups cauliflower florets

·  2 tablespoons unsalted butter

·  2 tablespoons all-purpose flour

·  1 cup half and half, or more, as needed

·  2 ounces cream cheese

·  2 teaspoons Dijon mustard

·  1/2 teaspoon garlic powder

·  1 1/2 cups shredded sharp cheddar cheese

·  Kosher salt and freshly ground black pepper, to taste

·  2 tablespoons chopped fresh chives

DIRECTIONS:

1.     Preheat oven to 375 degrees F.

2.     In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower; drain well.

3.     Melt butter in a 9-inch oven-proof skillet over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream cheese, Dijon and garlic powder until slightly thickened, about 2 minutes.

4.     Stir in 1 cup cheese until melted, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.

5.     Stir in pasta and cauliflower; gently toss to combine. Sprinkle with remaining 1/2 cup cheese.

6.     Place into oven and bake until bubbly, about 12-15 minutes.

7.     Serve immediately, garnished with chives, if desired.