Salmon Cakes

• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 1 stalk celery, finely diced
• 2 cloves garlic, minced
• 1 tsp dried dill
• 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
• 1-2 tsp plain yogurt (enough to make everything stick together
• 1 1/2 teaspoons Dijon mustard
• 1 3/4 cups fresh whole-wheat breadcrumbs (3 slices of bread)
• 1/2 teaspoon freshly ground pepper
• 1 lemon, cut into wedges (optional)

1. Preheat oven to 450°F. Cover a baking sheet with a silpat.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and celery; cook, stirring, until softened, about 3 minutes.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any skin. Add yogurt and mustard; mix well. Add the onion mixture, dill, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve with lemon wedges.

Pumpkin (or winter squash) Pancakes

This is Martha Stewart's Pumpkin Pancakes recipe; I just substituted acorn squash for the pumpkin.

Mix together:
1 1/4 cups all-purpose flour (could do half whole wheat/half white)
2 T sugar
2 t baking powder
1/2 t cinnamon
1/2 t ground ginger
1/2 t salt
1/8 teaspoon nutmeg
a pinch of ground cloves

In a separate bowl, stir together:
1 cup milk
1/3 c pumpkin puree or mashed winter squash
2 T melted butter
1 egg

Fold wet mixture into dry ingredients.

Melt some butter or bacon fat in a cast iron skillet over medium heat. Drop in a wooden spoon's worth of batter for each pancake, keeping the pancakes on the smaller side so they're easy to flip.

I served it with real maple syrup made by friends of my parents and Prairie Pride's uncured hickory smoked bacon. Delightful! 

Read more at Marthastewart.com: Pumpkin Pancakes - Martha Stewart Recipes