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.

Chocolate-Chip Kale Cookies

Eat This! Summer Camp

During Eat This! Summer Camp, in addition to lessons in the kitchen and garden, campers learn how food is marketed to them to be smart consumers and make healthier food choices.  To drive home the concepts, each camp session creates an original food product, from recipe to product name, slogan and packaging.  After learning how various marketing tactics are used at the store, campers presented their creations to Revival Market, who selected their favorite goodie to produce and sell in the store.

Last year’s winner?   Chocolate-Chip Kale Cookies!  Made with wholesome ingredients, the sweet treats are packed with nutrient-dense kale for an extra dose of goodness.

Watch S2P Instructor Chef Susie Mullen and her daughter whip up a batch. Then, head to the kitchen to make your own!

Watch more From Our Kitchen cooking videos on our YouTube Channel.

Red Curry Cauliflower Soup

VegOut! HERE partner Stephanie Hoban, the talented gal behind RIPE Cuisine, is gung-ho about vegetables. Her Market Cafe keeps busy offering up healthy, seasonal vegan dishes that are out of this world, no matter your dietary preferences.

To help us kick off the 2014 VegOut! Challenge, Stephanie served up a dynamite cauliflower soup for the Mayor and other VegOut! supporters at City Hall. She’s shared her recipe for you to make at home:

RIPE Red Curry Cauliflower Soup

Throughout March, Stephanie is serving up a range of weekly VegOut! specials to help you get your veg on.  Stop by her Market Cafe booth at the City Hall Farmers Market every Wednesday, 11am-1:30pm. You won’t be disappointed.

For more tasty veggie-centric recipes, visit the Recipe Box on her site.