Monday Salad wraps served with carrot, cucumber, tomato, iceberg and cheese
Tuesday Fresh tomato soup with basil served with Sourdough bread and butter
Wednesday Vegetarian penne bolognaise with basil and Parmesan
Thursday Sweet potato fries with sweet chili and sour cream
Friday Vegetable stir fried noodles with sweet soy and chili
(Chefs’ selection of fruits and vegetables provided daily)
Pictured is 2.5kg of garlic from the garden that has flavoured our meals all week!
The post appeared first on John Colet School | Sydney.
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