Salmon Cakes with Creamy Ginger Sesame Sauce


  • 6 slices whole-wheat sandwich bread- let them sit in a warm oven to dry them out a bit first. You can also use cups of crumbled cornbread instead of whole-wheat bread
  • 2 (15-ounce) cans salmon, drained, skin and bones removed
  • 2 eggs, lightly beaten
  • 5 scallions
  • 1/2 cup finely chopped canned water chestnuts
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1/2 teaspoon freshly ground black pepper
  • 3 teaspoons olive oil, divided

Break break into pieces, and process in a food processor until you get a fine breadcrumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the breadcrumbs and mix well. Shape the mixture into 12 patties.

In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.

Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.

Creamy Ginger-Sesame Sauce:

  • 3/4 cup tablespoons nonfat Greek-style yogurt
  • 1 1/2 tablespoons freshly grated ginger
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon low-sodium soy sauce


If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.

Place Greek-style yogurt into a small bowl. ginger, sesame oil, and soy sauce. Whisk until smooth.




  • • 1-teaspoon vegetable oil
  • • 1 tablespoon garlic, finely chopped
  • • 1 cup onion, chopped
  • • 1 cup green pepper, diced
  • • 2 cans of low-sodium black beans or 3 cups fresh cooked beans
  • • 2 cups vegetable, chicken, or bone broth
  • • 1-tablespoon vinegar
  • • 1/2-teaspoon oregano
  • • 3 cups cooked whole-grain brown rice
  • • Black pepper to taste


1. In a large skillet, heat oil and cook garlic, onions, and green peppers for about 3 minutes.

2. Stir in the beans, broth, vinegar, and seasonings and boil.

3. Reduce heat and cover. Cook on low heat for 5 minutes.

4. Spoon over cooked rice and serve.

Acorn Squash with Kale and Sausage (or Legumes)

Serves 4


  • 2 medium acorn squash, halved down the middle, seeds removed
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • Olive oil cooking spray
    • 3 teaspoons olive oil, divided
    • 8 ounces sausage – or use 2 cups of cooked lentils or beans for more plant power
    • 1 large leek, white and light green parts only, halved and sliced
    • 2 cloves garlic, finely chopped
    • 4 cups tightly packed torn kale
    • 1/3 cup vegetable or bone broth
    • 1/4 cup chopped walnuts
    • 2 tablespoons grated fresh Parmesan
    • 2 tablespoons panko breadcrumbs


  1. Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1-teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl (if using beans or other legumes, heat cooked legumes in same manner as cooking sausage). To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.