First up......Best Ever Roasted Butternut Squash Salad

i created this recipe a long time ago!  i usually don't follow it exactly. 
there are a few differences in this pic....light green bibb lettuce instead of arugula, mozzarella instead of goat cheese, golden raisins instead of purple raisins, and no chicken on top.  here, you can really use whatever you got on hand.  the main ingredient, the butternut squash, is the star!  so try to keep that in!

this recipe...Sweet Potato Cakes...was inspired by a recipe from my veggie cookbook, Plenty.
1 pound sweet potatoes, peeled and cut into 1-2 inch chunks
1/3 cup flour, i used regular all-purpose, you can use whole wheat if you like
1/2 tsp salt
1 tsp soy sauce
1 tsp sugar
2 tbsp chopped green onion
1/2 tsp cayenne pepper
2 tbsp olive oil

2 tbsp sour cream, i used low-fat*
1 tbsp plain kefir*
juice from 1/2 a lemon
1 tbsp finely chopped parsley or cilantro
salt and pepper to taste
*you can use all sour cream or all kefir if you only have one or the other!  also Greek yogurt could work too!

steam or boil sweet potatoes until they are soft....if you pierce them with your fork, they should fall apart.
drain if boiled (keep in colander) or keep in colander if steamed and let stand at room temp for at least 30 minutes to allow most of the liquid to evaporate.  put in large mixing bowl with remaining ingredients, except the olive oil and the sauce ingredients, and mix with clean hands until it becomes sticky and everything is incorporated.
heat oil in large non-stick or cast-iron skillet over medium-high heat.  using a tablespoon, scoop out some (a tablespoon at a time) of the batter and drop it into the hot oil, flatten out with the back of the spoon to form a cake.  may have to do in batches.  cook 5-6 minutes each side, until brown and crispy-crunchy. 
for sauce, simply whisk all ingredients together.
top cakes with sauce or serve it on the side. 

these are savory cakes, so i would stay away from the maple syrup! :) 

one mistake i made was i cooked them on a flat griddle pan, like you would use for regular pancakes, and this didn't crisp up the outside as much as it would have if i cooked them in a cast-iron skillet with a decent amount of oil on the bottom, like mentioned above.   still very good flavor even though the texture was off a bit.

the sour/salty sauce went very well with the slight sweetness of the potatoes. 

last orange item (maybe yellow-orange!)....hate that i forgot the name of these beauties! 

these peppers are so cute and super sweet.  i ate them raw on a salad and straight up! 

tonight, i am making a dense dinner of halibut and veggies, followed by a (calorie)dense dessert, lavender-fig ice cream with real cream and sugar!  YUM!  have a wonderful weekend. eat well!