Monday Egg and vegetable fried rice with sweet soy, chili and shallot fished with Asian herbs
Tuesday Pumpkin ravioli served with a tomato and basil cream sauce
Wednesday Roasted garlic and rosemary potatoes with sweet chili and sour cream
Thursday Cheese and spinach filo triangles served with tomato jam
Friday Cheese and tomato pizza topped with fresh herbs and mozzarella
(served with chefs’ selection of fruits and vegetables)
The post On the vegetarian lunch menu for Week 10, Term 2 appeared first on John Colet School | Sydney.
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