Spinach, in all its leafy-green, nutrition-dense glory, is back.After last fall’s E. coli foodborne-illness scare, which led restaurants nationwide to pull the vegetable from their menus, spinach quickly returned to its significant place in restaurants. Its versatility is one of the main reasons why. “Spinach is versatile, and we’re able to use it as a component in many different menu applications,” says Thomas Swan, director of research and development for the 40-unit Maggiano’s ...
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Contact: Desiree Torres Desiree.Torres@penton.com