We are kicking off a Wellness Week with six new entrées. The goal is to jump-start the transition to entrées with tasty, low-fat ingredients, legumes, vegetables and non-processed protein. One new entrées on Thank a Farmer Thursday is pasta with a red sauce that has been enriched with puréed vegetables, served with whole-grain garlic bread made with locally grown garlic.
Andrew ViveirosDir. of Child Nutrition Svcs. (Aramark)Lincoln School DistrictLincoln, RI
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