Pepper Steak and Celery Stir-Fry With Lemon

Ingredients

• 1 pound top sirloin steak

• Salt and pepper

• 1 tablespoon cornstarch 

• 1 teaspoon light brown or granulated sugar

• 1 lemon

• 2 tablespoons vegetable, canola or peanut oil 

• 5 celery stalks, trimmed and thinly sliced on a bias

• 3 garlic cloves, finely grated 

• 2 tablespoons soy sauce 

• 2 tablespoons unsalted butter, cut into pieces

Instructions

1. Slice the chilled beef against the grain into ¼-inch-thick strips about 2 inches long; set aside. Place the beef in a medium bowl and season with salt and 2 teaspoons pepper. Add cornstarch and sugar and toss until the beef is thoroughly coated.

2. Using a vegetable peeler, remove the peel from the lemon in wide strips; set the peels aside then cut the lemon in half.

3. Set a large cast-iron or stainless-steel skillet over medium-high. When the pan is very hot, add 1 tablespoon oil. Using tongs, add half the beef to the pan in a single layer and cook, without stirring or tossing, until deeply brown around the edges, about 2 minutes. The pieces at the edges of the pan will brown faster than the ones in the center, so flip those first. Flip and cook on the other side until no longer pink, about 20 seconds. Transfer the beef to a plate and repeat with the remaining pieces.

4. After transferring the second batch of browned beef to the plate, pour the remaining 1 tablespoon oil into the pan and add the celery, garlic, and reserved lemon peels. Season lightly with salt and cook, stirring often, about 1 minute.

5. Return the beef and any juices to the pan and add the soy sauce and butter. Cook, tossing until you have a smooth sauce that coats the steak, about 30 seconds. Turn off the heat, squeeze in the juice from 1 lemon half and toss once more.

6. Transfer stir-fry to a platter and serve with remaining lemon half.

From Cookingnytimes.com

Blood Orange Vinaigrette

Ingredients

• ⅓ cup blood orange juice

• 1/2 cup olive oil

• ¼ cup red wine vinegar

• 2 tablespoons honey

• 1 tablespoon spicy brown mustard

• salt and ground black pepper to taste

Directions

1. Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.

Cajun Seafood Stew

Ingredients

• 1 tablespoon olive oil

• 1 teaspoon Cajun seasoning

• 3 cloves garlic, finely chopped

• 2 green bell peppers, chopped, about 2 1/2 cups

• 1 onion, chopped, about 1 1/2 cups

• 1 (8-ounce) bottle clam juice

• 1 can diced tomatoes, 15 ounces

• 1 pound Seafood Medley

• 2 tablespoons chopped fresh parsley leaves

• Kosher salt to taste

Instructions

1. Add the Cajun seasoning, garlic, peppers and onions and cook until the vegetables are softened, 5 minutes.

2. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.

3. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes.

4. Gently stir in the seafood. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes.

5. Remove from the heat and stir in the parsley.
   
   

Roasted Kalettes

Ingredients

• 8 oz kale sprouts, rinsed and spun dry

• 2 tablespoons olive oil

• sea salt

• freshly ground black pepper

Instructions

1. Preheat the oven to 450ºF (230ºC).

2. Trim any tough ends off the kale sprouts and spread them over a baking sheet, or in a gratin dish (or two), in an even layer. They can be touching as they'll shrink when roasted.

3. Drizzle the olive oil over the sprouts and season lightly with salt and pepper. Roast the kale sprouts in the oven on the lower third of the oven, turning them over on the baking sheet midway during baking, until they are cooked through and crisp on the outside, about 10 to 12 minutes, depending on the sprouts. (Large ones may take longer.) I like them so they are tender inside, crisp outside.

4. 4. Remove from oven and serve warm.

Ingredients

• 1 avocado - peeled, pitted and diced

• 1 lime, juiced

• 1 mango - peeled, seeded and diced

• 1 small red onion, chopped

• 1 jalepeno pepper, seeded and chopped

• 1 tablespoon chopped fresh cilantro

• salt to taste

Directions

1. Place avocado in a serving bowl and mix with lime juice. Add mango, onion, jalepeno, cilantro, and salt; toss until evenly combined.

Honey Cilantro Wings with Red Cabbage Slaw

Ingredients

• Canola oil, for frying

• 2 lb. chicken wings, split at the joint, wingtips removed and discarded, room temperature

• kosher salt

• Freshly ground black pepper

• 1/2 cup cornstarch

• 1 Tbsp. lime juice

• 4 Tbsp. honey, divided, plus more for drizzling

• 1 Tbsp. sesame oil

• 3 cups shredded red cabbage

• 2 cups freshly chopped cilantro, plus more for garnish

• 1 tsp. grated garlic

• 1 tsp. grated fresh ginger

• 3 Tbsp. low-sodium soy sauce

Ingredients

1. Pour enough oil into a deep large pot to reach 4 inches high, then heat oil to 350°. Rinse and dry chicken and season with salt and pepper, then toss with cornstarch. Shake off excess cornstarch and transfer to a large bowl.

2. Set a cooling rack over a baking sheet lined with paper towels. When oil has come to temperature, add chicken in batches using a slotted spoon. (Do not overcrowd the pot or the oil temperature will drop.) Fry chicken until golden and crispy, 10 minutes. Continue cooking chicken in batches, making sure temperature remains at 350°, then drain chicken on cooling rack and set aside.

3. Meanwhile, while chicken is frying, whisk together lime juice, 1 tablespoon honey and sesame oil in a large mixing bowl and season with salt. Toss together with cabbage, and cilantro, then transfer slaw to a large serving platter with chicken.

4. In a small bowl, mix together garlic, ginger, remaining 3 tablespoons honey and soy sauce. Microwave 2 minutes, then drizzle all over chicken and use remaining sauce for dipping.

5. Garnish with chopped cilantro and serve immediately.

Creamy Coconut Swiss Chard

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 small onion, finely diced (about 1 cup)

• 2 cloves garlic, minced

• 2 tablespoons grated peeled fresh ginger

• 1 small dried hot red chile, such as chile de arbol, stemmed and crumbled

• 1 bunch, stems removed and diced, and leaves torn into 2-inch pieces

• ½ cup light coconut milk

• Coarse salt

• Juice from 1 lime

Directions

1. Heat oil and cook onion and spices:

   Heat oil in a large pot over medium heat. Add onion, chard stems, garlic, ginger, and chile and cook until tender and fragrant, 6 to 8 minutes.

2. Add chard, coconut milk, and water:

   Add chard leaves, coconut milk, and 2 tablespoons water.

3. Cover and cook:

   Cover and cook, stirring occasionally, until chard is tender, 4 to 5 minutes. Add lime juice. Season with salt.

Cumin-Lime Roasted Sweet Potatoes

Ingredients

• 2 pounds sweet potatoes, unpeeled and cut into 1/2-inch pieces

• 2 tablespoons extra-virgin olive oil

• 3/4 teaspoon ground cumin

• 3/4 teaspoon ground coriander

• 1/2 teaspoon salt

• 2 teaspoons grated lime zest

• 1 tablespoon lime juice

• 1/2 teaspoon crushed red pepper

• 1/2 teaspoon ground pepper

Directions

1. Position racks in top third and lower third of oven; preheat to 450°F. Stir sweet potatoes, 2 tablespoons oil, 3/4 teaspoon cumin, 3/4 teaspoon coriander and 1/2 teaspoon salt together in a medium bowl until the sweet potatoes are evenly coated. Spread in an even layer on 2 large rimmed baking sheets.

   Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

2. Roast for 25 minutes. Turn the sweet potatoes gently and rotate the pans; continue roasting until crisp and golden brown, about 10 more minutes.

   Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

3. Meanwhile, whisk 2 teaspoons lime zest, 1 tablespoon lime juice, 1/2 teaspoon crushed red pepper and 1/2 teaspoon pepper together in a small bowl until combined. Pour the lime juice mixture over the sweet potatoes; gently toss to coat.

Oca: The Vibrant Andean Superfood You Need to Try

Looking to diversify your vegetable garden and dinner table? Oca, a vibrant and nutrient-rich tuber, offers a unique alternative to potatoes and yams. Cultivated over centuries and a staple in the Andean region, oca is a colorful, delicious option that brings both history and flavor to your plate.

There are more than one hundred varieties of this smallish, knobby tuber, sometimes referred to as the "lost crop of the Incas." While it is not known specifically how long oca has been cultivated, it is likely one of the oldest Andean crops. It can be grown at elevations up to 13,000 feet, much higher than potatoes, making it an important crop for high Andean peoples. Fun fact: In parts of South America, oca is often dried and left in the sun for a few days, a process that enhances its sweetness!

Introduced to Europe and New Zealand in the 1800s, the vegetable was adopted as a favorite and is still popular today, called “New Zealand Yams,” despite not being related to yams at all.

While still uncommon in North America, the root vegetable is gaining appeal, especially in the Pacific Northwest. Although oca was cultivated in tropical high mountain ranges of South America, the cool, mild climate and late frost make it relatively easy to grow in Oregon. In fact, oca is a close cousin to our native oxalis, or wood sorrel, which blankets the ground of forests in our region.

Sustainability and Growing Benefits

Oca is a resilient and low-maintenance crop, thriving in diverse conditions with minimal input. Unlike potatoes, which require significant pest control and soil management, oca naturally resists pests and diseases. It also improves soil health by enhancing biodiversity, making it a sustainable choice for organic farming. Its ability to grow in challenging environments makes it an ideal crop for regenerative agriculture.

Cascade Organic started growing oca many years ago at our experimental urban farm, testing varieties best suited for our region. We now contract with our organic partner, Farmer Brown, at Mustard Seed Farm in St. Paul to grow our oca.

Cooking with Oca

Starchier than a carrot but crisper than a potato, oca can be eaten either raw or cooked. When eaten fresh, the flavor is tangy and lemony. Cooked oca has a sweet, nutty taste while still maintaining some of its tang. It might just remind you of vinegar on a french fry or sour cream on a baked potato. Boiled, roasted, fried, added to soups and stews—basically any way that you would cook a potato is a good way to cook oca. Oca is an ideal winter vegetable that is best harvested after the frost, usually in late December, and stores well to be enjoyed throughout the coldest months.

Nutritionally, oca is a good replacement for potatoes, being both lower in calories and richer in nutrients. It contains oxalic acid, which helps in binding calcium and improving bone health. Oca is also rich in vitamin C, iron, and potassium.

Try These Yummy Oca Recipes!

Roasted Oca with Garlic and Herbs
Ingredients:

• 1 lb oca, washed and halved

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp fresh thyme

• 1 tsp rosemary, chopped

• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss oca with olive oil, garlic, thyme, rosemary, salt, and pepper.

3. Spread on a baking sheet and roast for 30-35 minutes until golden and tender.

4. Serve hot as a delicious side dish.

Tangy Oca Salad
Ingredients:

• 1 lb raw oca, thinly sliced

• 1 tbsp lemon juice

• 1 tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp chopped parsley

Instructions:

1. In a large bowl, toss the sliced oca with lemon juice, olive oil, salt, and pepper.

2. Let sit for 10 minutes to allow flavors to meld.

3. Sprinkle with chopped parsley and serve fresh.

If you're ready to move past the potato and try this root crop from the Andes, give these recipes a go and discover the unique flavors of oca!

Simmered Kabocha

Ingredients

• 1 kabocha squash

• 2 1/2 cups dashi or chicken stock

• 2 tbsp mirin

• 1 tbsp soy sauce

• 1 tsp salt

Instructions

1. Wash the kabocha and discard the seeds. Do not peel the kabocha.

2. Cut kabocha into 1 ½ inch squares.

3. Place the kabocha (ideally in a single layer) into a big saucepan. Combine the dashi, mirin, soy sauce, and salt, and pour into the saucepan.

4. Cover and bring to a boil.

5. Reduce the heat to low and let simmer, uncovered for 15 minutes (until the kabocha is tender but not mushy).

6. Serve warm or at room temperature as a side dish.