We believe in paying it forward. Every quarter, as part of the philanthropic program, VB Gives Back, Veronica Beard proudly partners with a cause that supports women, children and families. In addition to donating a portion of proceeds from every online order, we get the community involved with a dedicated VB Gives Back Day to celebrate the charity across our stores worldwide. All day long, an additional 10% of retail sales will benefit the nonprofit.

So save the date—tomorrow, November 7, we’re hosting the next VB Gives Back Day in partnership with No Kid Hungry, dedicated to ending childhood hunger in the U.S. Scroll down for all the details…

But first! Meet Tanya Holland, the award-winning chef, author and restauranteur who’ll be our special guest at VB Beverly Hills. Not only will she be on hand to talk about her connection to the cause—she’s a longtime member of No Kid Hungry’s Leadership Council—but Holland will be signing copies of her latest cookbook, California Soul, and catering the event too.

Keep reading for her tips on how to get your kids engaged in healthy eating—plus, get a recipe from her VB Gives Back Day menu.

How did you first become involved with No Kid Hungry? Why is this cause an important one for you?

My good friend Jenny Dirksen became the chef liaison and invited me to one of the gala fundraisers. I know how important having a good meal, especially breakfast, is to a child’s ability to learn..

What led you to become involved in a deeper way? You’ve advocated on Capitol Hill, at the California State House…

Now that I have a great professional platform, I want to use it to educate others about the power in feeding our children. I have visited schools where children depend on the two meals during the school day and/or summer sessions that No Kid Hungry provides, and it's game-changing for them. I had a lot of political figures dining at my restaurant as well, so it was natural for me to feel comfortable advocating at the Capitol.

Most memorable moment with No Kid Hungry?

Every school visit has been special. The children are so honest and, even though they may not say it, you can feel the gratitude and appreciation.

How can parents encourage their children to have healthy eating habits?

Making sure children eat a variety of fruits and vegetables is essential. They should be encouraged to try new ones and have them prepared in different ways. Taking children to farmers’ markets and farms to taste ingredients that are local or newly picked is also important. They will taste the difference and demand this food.

Must-have healthy ingredients every parent should have in their kitchen…

Apples are such a versatile year-round fruit. They can be sliced as a snack, added to a salad—I have a roasted-apple salad-dressing recipe—or sprinkled with cinnamon as a light dessert. Also, Greek yogurt is a great high-protein snack for anyone.

“Although tabbouleh is traditionally made with tons of fresh parsley, this version features collards. In Southern cuisine, collard greens are usually slow-cooked until tender. But used raw, these hearty leaves add a wonderful texture and vegetal complexity to the salad, not to mention a nutritional boost. Use a food processor to cut down on the chopping time. You’ll love how the mint makes the whole thing pop!” — Chef Tanya Holland

Ingredients

1 cup water
½ cup bulgur wheat
1 bunch collard greens
1 cup packed fresh mint
3 plum tomatoes, seeds removed and diced small
3 scallions, chopped
Juice and zest of 1 lemon
¼ cup extra-virgin
Olive oil
Salt

Directions

Combine the water and bulgur in a small saucepan over medium-high heat. Bring to a boil, lower the heat to a simmer, and cook until the bulgur is tender and the water has evaporated, about 10 minutes. Remove from the heat, cover, and let sit for 10 minutes. Uncover and fluff with a fork. Set aside to cool.

Remove the center ribs from the collards and discard or save them for another use. Tear the leaves, add them to a food processor, and pulse until they are finely chopped but not pureed. Add the collards to a large bowl. Add the mint leaves to the food processor and pulse until coarsely chopped but not pureed. Add the mint to the collards. Add the cooled bulgur, tomatoes, scallions, lemon juice and zest, and olive oil and mix well. Season with salt. Let sit for at least 1 hour before serving.

For more great recipes, check out Tanya Holland’s California Soul.

NEW YORK – SOHO
Veronica Beard | 78 Greene Street
2:30 PM - 4:30 PM
Hosts: Veronica Miele Beard, Veronica Swanson Beard and Nikki Ostrower

LOS ANGELES — BEVERLY HILLS
Veronica Beard | 423 North Beverly Drive
11 AM - 1 PM
Hosts: Tanya Holland and Kathleen Polenzani

LOS ANGELES — MELROSE PLACE
Veronica Beard | 8471 Melrose Place
4 PM - 7 PM
Host: Valerie Gordon

BOSTON
Veronica Beard | 145 Newbury Street
11 AM - 1 PM
Host: Kat Ryan

CHARLESTON
Veronica Beard | 332 King Street
5 PM - 7 PM
Hosts: Katherine Austin Smith, Effie Smith, and Mary Motley Smith

CHARLOTTE
Veronica Beard | 6800 Phillips Place Court
Noon - 2 PM
Host: Kristin Clauson

GEORGETOWN
Veronica Beard | 1254 Wisconsin Avenue NW
4 PM - 6 PM
Host: Alisa Cohen
5 PM - 7 PM
Host: Sara Jamshidi

MIAMI — BAL HARBOUR
Veronica Beard | 9700 Collins Avenue
7 PM - 9 PM
Host: Christina Crespi

PHILADELPHIA
Veronica Beard | 47 Saint George's Road
11 AM - 1 PM
Host: Allison Weiss Brady

BETHESDA
Veronica Beard | 4840 Bethesda Avenue
5 PM - 7 PM
Host: Kate Searby

Veronica Beard is partnering with No Kid Hungry to help end childhood hunger. For every purchase on veronicabeard.com/en-au between 10/1/23 and 12/21/23, $5 will be donated to No Kid Hungry with a minimum guarantee of $300,000. Learn more here.