#funagrette

Adapted from Marin Mama Cooks

Serves 4-6

Ingredients

3/4 pound tuscan kale 2 tablespoons shallots, chopped Cheesy Pizza Funagrette! (Order here!)

Directions

Toss kale and shallots in large bowl. Drizzle with Cheesy Pizza Funagrette!

Adapted from Better Homes and Gardens

Serves 6

Ingredients

6 cups shredded cabbage 1 cup sugar snap peas, trimmed and sliced 1/2 cup jicama, peeled and shredded 1/4 cup green onions, sliced PB&J Funagrette! (Order here!)

Directions

Toss cabbage, sugar snap peas, jicama, and green onions in a large bowl. Drizzle with PB&J Funagrette!

Adapted from Gimme Some Oven Serves 4 Ingredients 1 cup quinoa, cooked 1/2 cup red cabbage 1 cup carrots, shredded 1/3 cup green onions, sliced Honey Berry Funagrette! (Order here!) Directions Toss quinoa, red cabbage, carrots and green onions in large bowl. Drizzle with Honey Berry Funagrette!

Chef Kidd’s co-founder Robert Okun was recently interviewed by Foodservice Daily News, a prestigious food trade publication, about the Chef Kidd’s Funagrette! line of salad dressings. Here are some highlights from the interview:

Okun describes the Chef Kidd’s brand this way: “Ingredients are wholesome and simple, while flavors are a bit whacky — like PB&J, Cheesy Pizza and  Cocoa Berry.” He says that “it’s all a bit Ben & Jerry's, but with a healthy twist. That’s key to who we are and what we represent.”

He says that getting kids to eat healthy is more crucial than ever these days. “We must get our kids eating better,” Okun tells the publication, “even if it means changing priorities and spending a bit more. It’s just a question of who’s going to lead the way, and when.”

We are interested in getting America to eat better. To that end, we are happy to let you know about the Washington Post’s America Answers: Changing the Menu event, on Thursday, March 26. This event “will take a deep dive into food and wellness — what we eat, how we move and how to ensure a healthy, well-fed America,” the paper says.

A variety of big names in food will be there, including food expert Marion Nestle, Secretary of Agriculte Tom Vilsack,  Debra Eschmeyer, Executive Director, Let’s Move!, Cristeta ‘Cris’ Comerford, White House Executive Chef, and Lauren Bush Lauren, Founder and Chief Executive, FEED Projects. 

Fun, fun, fun, fun, fun. #Funagrette is here. *kids' stampede*

Funagrette is here. Yup, it’s now time for some Fun. 

What’s all this fuss about salad dressings? Chef Kidd has answered that question that’s always been on your mind: “Why don’t salads taste like Pizza?”. He thought, “Oh yes, there is a way to make saladtaste like pizza!”. No, he didn’t make a pizza salad. What he did make were Salad dressings that taste very close to the real thing. Yes, salad…