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OSU to test spiralized veggiesOSU to test spiralized veggies

Tara Fitzpatrick, Editor-in-Chief

August 4, 2017

4 Slides
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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.

About the Author

Tara Fitzpatrick

Editor-in-Chief, FoodService Director

Tara Fitzpatrick is editor-in-chief of FoodService Director. She previously served as senior editor for Food Management magazine.

At the start of her career, Tara was a reporter for the daily newspaper in her hometown of Lorain, Ohio, where she still resides. She holds a journalism degree from Kent State University. She's also a mom, a pretty good home cook and a fan of ghost stories, folklore, architecture, retro recipes, cheese of all kinds and cats of all kinds.

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