San Antonio Mayor Ivy Taylor launched her year long VegOutSA campaign with a call to action to take the VegOut! Challenge in March during her morning proclamation at San Antonio City Hall on Tuesday, February 24. Mayor Ivy Taylor, joined by members of the Mayors Fitness Council, challenged the city’s businesses to VegOut! in the workplace and support their employees efforts to complete the 30 Ways in 30 Days Challenge this March. Continue reading…
Our #VegOutJicama winner is…
Last week, we asked you to submit your best photo of a jicama dish with us on social media with the hashtag #VegOutJicama for a chance to win our second VegOut! flash contest. Several of you rose to the challenge and share some inspired cuisine, so we asked Chef Jason Gould of Cyclone Anaya’s Mexican Kitchen to help us determine a winner.
After reviewing all the submissions, here’s what he had to say:
“These are some really good recipes with some great and unique uses for jicama, it was hard to choose just one winner. The one I picked is the “Sōté-rubbed Salmon with Hatch Pepper Sauce and Jicama-Mango Slaw”. It’s simple use of the jicama in the “slaw” really highlights the great qualities of the vegetable, helping to retain the crispness and complementing the flavor with the addition of the citrus and mango. Served with the seared salmon and spicy Hatch pepper sauce, makes for a great spring dish.”
So congrats to Dragana Harris (aka the writer and home cook behind Dragana Bakes). Enjoy the $50 gift card donated by the lovely folks at Cyclone Anaya’s.
Dragana has shared her recipe with us to help you veg out with jicama, too!
Sōté-Rubbed Salmon with Hatch Pepper Sauce & Jicama-Mango Slaw
Serves 2
Ingredients
For salmon:
¾ lb salmon fillet
Sōté seasoning or seasoning of your choice
1 tablespoon olive oil
For sauce:
¼ cup mayonnaise
¼ cup sour cream
1 roasted Hatch pepper (spicy or not), skin removed, stemmed and seeded
1 tablespoon fresh lime juice
¼ cup lightly packed cilantro leaves
1 peeled and chopped Roma tomato
For jicama slaw:
½ lb jicama, peeled and julienned (use the mandoline for this if you have one)
1 mango, peeled, sliced thin and then longwise into thin strips
8 radishes, sliced thinly (here again, the mandoline comes in handy)
1/3 cup red onion, sliced thin
¼ cup cilantro, chopped
4 tablespoons fresh orange juice
4 tablespoons fresh lime juice
1 teaspoon sesame oil
Salt and pepper to taste
Directions
- Pat salmon dry with a paper towel to remove any moisture. Rub a little Sōté seasoning on the salmon, remembering that the Sōté is mostly salt.
- Pour olive oil into an oven-proof pan or cast iron skillet. Heat pan over medium heat until the oil is very hot. Carefully add the salmon, skin side down. Cover with a splatter shield if necessary to prevent oil from splashing everywhere. Sauté salmon until the edges begin to turn color, about 5 – 6 minutes. Meanwhile, preheat the broiler. Remove pan with salmon from heat and place under broiler for 2 minutes to sear the top. Remove pan from oven using an oven mitt. Serve with Hatch pepper green sauce and Jicama mango slaw.
- Place all ingredients in a small blender and blend until smooth. Refrigerate until ready to serve.
- Combine all ingredients in a medium bowl. Chill until ready to serve. Serve using tongs to drain slaw from the juices.
See Dragana’s original post, plus more recipes and culinary tales on her blog, Dragana Bakes.
VegOut! Cooking Classes with H-E-B
Our VegOut! HERE partners at H-E-B offer fresh, seasonal produce all year-round, making them an easy resource to help you make delicious VegOut! meals at home. This month, in honor of the 30-Day Challenge, H-E-B Houston stores are offering VegOut! Kids Cooking Classes, featuring a different veggie each class.
View the calendar of VegOut! classes HERE to find one at a neighborhood H-E-B store near you.
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
Ingredients
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
Directions
- 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.
