Recipe by William J. Allison, Jr., CEC, executive chef at University of Mary Washington.
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To start the school year on a healthy and trendy note, Ohio State University will test the menu merits of zucchini, beets, squash and other vegetables cut into noodle-like spirals, inviting this fall’s crop of students to get spiralized. Here are some of Executive Chef Lesa Holford’s initial discoveries in creating wow-worthy dishes with spiralized veggies.
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Buffet staple or brunch superstar? When chefs pay special attention to scrambled eggs, the result is a flavorful wake-up call.
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Fresher, faster, and full of flavor and premium ingredients, the latest do-it-yourself stations are not just a customized option, but truly handcrafted cool.
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