Operators are using the spiralized vegetables trend to add color and health benefits to dishes. Here are four ways veggie “noodles” are appearing on menus.
At Ohio State University in Columbus, Ohio, millennial favorite avocado toast gets an even trendier twist during the winter, when it’s topped with spiralized zucchini.
Kohlrabi zoodles (zucchini noodles) with pomodoro sauce are served at The Underground, a student eatery at Carnegie Mellon University. The menu item was nominated in a contest for the best vegetarian dish on the Pittsburgh campus last fall.
The Good Food Low Carb Cafe in Madison, Wis., has several zoodle items on the menu. Its Asian meatball dish features rainbow zoodles topped with ginger, garlic and scallion meatballs in a tamari-ginger sauce.
The final weeks of this school year have been turbulent at dozens of college campuses across the country, driven by differing views of the Israel-Hamas war.
From day-to-day dining to Diwali, Chef Rajeev Patgaonkar, CEC, AAC, HGT, has forged a culinary path that’s allowed a generation at Michigan State University to experience the truly fascinating flavors of Indian cuisine and given Indian students and faculty at taste of home.