FLASH CONTEST: #vegoutjicama

Guess what? It’s time for another chance to win an awesome prize. In other words, it’s FLASH CONTEST TIME!


A more common siting in Houston, jicama has remained relatively under the radar. Frequently used in Latin American cuisine, the root veg is appreciated for its crunchy, slightly sweet starchy flesh, reminiscent of an apple. It’s crisp texture and ability to absorb dressing beautifully makes it a great addition to salad. Or simply peel, cut into matchsticks, and toss with a bit of lime juice and chile powder for a satisfying snack.

Starting TODAY, share your BEST JICAMA DISH with us. From a homemade dish to to one you order at a VegOut! HERE restaurant, the photo of the most inspired dish will be our victor.

Use the social media site of your choice (Facebook, Twitter or Instagram) to post your dish and be sure to include the hashtags: #vegoutjicama and #vegoutrfs. Submissions are due by March 19 at 11:59 a.m.

THE PRIZE? A $50 gift certificate to any Cyclone Anaya’s location. Yum, yum. Chef Jason Gould of Cyclone Anaya’s Mexican Kitchen will review submissions and select a winner. Get ready to wow him!

And the winner is… Erika Kwee!

Congratulations to VegOut! challenger Erika Kwee for winning our  Most Veg Recipe Flash Contest! Also known on Instagram and her blog as The Pancake Princess, Erika’s winning veggie concoction included a whopping 15 vegetables. In addition to the veggie count, we were also impressed by the creativity she displayed in getting so many veggies into one meal. Check it out!


15-Veggie Burger on Carrot Buns

For the carrot buns:
6 medium carrots, shaved using a vegetable peeler
2 tablespoons flour
Dash of salt and pepper
Dried herbs of choice (basil, parsley, dill, tarragon, rosemary, etc.), optional
Olive oil

For the veggie burger patties:
2 medium sweet potatoes, steamed, baked or microwaved until tender
½ small onion, diced
3-4 garlic cloves, minced
spices of choice: I used ½ teaspoon cumin, ¼ teaspoon dried rosemary, salt and pepper
1 ½ cups mixed vegetables of choice: I used ½ cup broccoli, 1/3 cup frozen butternut squash, a handful of kale, and 2 tablespoons each: frozen peas, frozen edamame, corn, bell pepper
2 green onions, sliced
3 tablespoons hummus

For garnish: fresh cilantro, spinach and cucumber slices

To make the carrot buns:

  • Toss the carrot shavings with the flour, salt, pepper and dried herbs until evenly coated.
  • Heat 1-2 teaspoons of olive oil in a large frying pan over medium heat. Use a fork to twirl the carrot strands into a large clump, then pull the clump off your fork and flatten to form a rough circle—this will serve as the bun for your burger.
  • Fry carrot “buns” for several minutes on each side, or until golden with a slight crust.

To make the veggie burgers:

  • Steam, bake or microwave your sweet potatoes until tender. A medium sweet potato will take about 45 minutes to bake in a 375 degree oven or 5 minutes in a microwave. Once cooked, set aside to cool before peeling off the skin.
  • Sauté the onion in 1-2 teaspoons olive oil over medium heat for 2-3 minutes. Add garlic and spices and cook for another minute. Add the rest of the ingredients except for the green onion and hummus to the pan with a splash of water and cover. Steam for several minutes until any frozen vegetables are warmed through. Remove from heat.
  • In a bowl, mash the cooked sweet potato, sautéed vegetables, green onions and hummus together (add more hummus if needed). Form patties 1/3 cup at a time and fry over medium heat in a few teaspoons of olive oil, about 2-3 minutes on each side, or until browned.
  • Serve on top of carrot buns with cucumber, cilantro and spinach.

 For more tasty recipes by Erika, visit her blog, The Pancake Princess.

Radish Day at MacGregor Elementary!


A recipe favorite around our Seed-to-Plate Nutrition Education™ classes is our 1-2-3 Salad, which comes together as simply as it sounds and lends itself to endless customization, depending on your taste and what’s in the garden, at the farmers market, or in your fridge.

In honor of RADISH being yesterday’s VegOut! Veggie of the Day, Seed-to-Plate students at MacGregor Elementary used radishes from their Recipe Garden in the 1-2-3 Salad.

What did they have do say?


“I don’t like it… I love it!”

Make your own, then share the results and tell us what you thought! Read a Seed-to-Plate volunteer and 1-2-3 Salad believer’s testimony on the awesomeness of this salad here.

1-2-3 Salad

Yield: 4-6 Tastings
From Chef Monica Pope for Recipe for Success

For the salad:
2 large handfuls of mixed lettuce
¼ cup seasonal vegetables (choose a mixture for color, texture and flavor)
¼ cup nuts (almonds, pecans, walnuts, etc.)
¼ cup fruit (dried or fresh)
¼ cup grains (quinoa, orzo, couscous, etc.)
¼ cup cheese (Parmesan, feta, blue cheese, etc.)

For the dressing:
½ cup extra virgin olive oil or grape seed oil
1 tablespoon honey or agave nectar
1/8 cup balsamic or sherry vinegar
¼ teaspoon salt
1/8 teaspoon pepper
1 teaspoon Dijon mustard
Optional: lemon juice, soy sauce, and/or citrus zest in place of the balsamic or sherry vinegar.

Make a simple dressing:

  • Measure the vinegar, honey, salt and pepper and add to a mixing bowl.
  • Whisk lightly until the ingredients come together. Taste. Adjust if necessary.
  • Measure the oil. Slowly pour the oil into the vinegar mixture while whisking.
  • The oil and vinegar has come together or “emulsified” when you notice the consistency thicken and color become cloudy. Set aside.

Prepare the salad ingredients:

  • Tear lettuce with your hands. Avoid using a knife to cut lettuce, it may turn it brown. Add to a bowl.
  • Chop seasonal vegetables into small pieces and add to the bowl with the lettuce.
  • Select additional ingredients: a nut, a fruit (dried or fresh), a cooked grain and a cheese. Measure and sprinkle into the bowl with the lettuce and vegetables.

Dress the salad:

  • Add dressing ¼ cup at a time. You want to make sure that you do not put too much!
  • Toss ingredients together with your clean hands or a set of tongs. Make sure to coat each leaf well.
  • Taste. Add more dressing if needed.
  • Add salt and pepper if needed.

VegOut! with Great Day Houston


This morning, we shared some VegOut! fun with Great Day Houston viewers. With the help of VegOut! HERE partner and long-time Recipe for Success Chefs Advisory Board member, Kiran Verma of Kiran’s Restaurant, we joined Deborah Duncan in the studio kitchen to enlighten folks about an unusual veg – JICAMA!

Kiran showed how easy it is to toss together a unique and delicious salad of fresh vegetables, amped up by a tasty dressing. Deborah was a fan. We think you will be, too, so we’ve provided Kiran’s recipe below.

OR, stop by Kiran’s on Jan 17 (Jicama Day) – or any day in March – to try the chef’s daily specials, featuring our Veggie of the Day. Getting your veggies couldn’t be simpler!

Jicama Salad with Mango and Champagne Vinaigrette


By Kiran Verma, Kiran’s Restaurant

For salad:

1 large jicama, peeled and cut into matchsticks

1 small red bell pepper, cut into matchsticks

1 large firm mango, peeled and cut into matchsticks

1/2 red onion, cut into matchsticks

1 cup Baby Arugula

¼ tea spoon roasted Cumin

¼ cup Pomegranate seeds

For dressing:

1/2 cup chopped cilantro leaves

2 limes, juiced

1/4 cup honey

2 teaspoon of Champagne Vinegar

2 teaspoon Mango Pulp

1/8 teaspoon salt

1/2 teaspoon of pepper mélange

1/8 teaspoon cayenne pepper or more to taste

1/8 teaspoon chaat masala


  • Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
  • Stir cilantro, lime juice, honey, mango pulp, vinegar, Pepper Mélange, salt, and cayenne pepper together in a bowl.
  • Pour the dressing over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
  • Lightly toss Baby Arugula in olive oil.
  • Garnish the salad with pomegranate seeds and roasted cumin.



It’s not too late to get your veg on. In fact, for extra incentive to get moving, we bring you… A FLASH CONTEST! 

Send us your best Cooked Dish with the Most Veggies. Sure, it’s easy to throw half the produce section into a big salad, but for this contest, we’re looking for something you’ve prepared as a hot dish.  The most drool-worthy recipe for a prepared entrée, chock full of veggies, will win Dinner for Two at one of Clark Cooper Concepts‘ fantastic restaurants.

To take part in the contest:

  • Select and prepare your recipe.
  • Snap a photo of the finished dish.
  • Post it to Facebook, Twitter or Instagram.
  • In your post, include a) the name of the dish, b) the number of veggies used and c) hashtags #vegoutrfs AND #mostvegrecipe.

Multiple entries are welcome, but all submissions must be posted by Wednesday, March 12 at 11:59pm CT.

Remember, to be eligible for contests and prizes, you must be registered for the challenge.  The winner will be announced Friday, March 14.