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 endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.