Monday Penne pasta tossed in a tomato basil cream sauce
Tuesday Salad wraps tomato, iceberg, carrot, cucumber and cheese served in a flour wrap
Wednesday Bean nachos, with sour cream, guacamole served with corn chips
Thursday cream of pumpkin soup served with fresh sourdough and butter
Friday Egg and tofu fried rice served with sweet soy chili and shallot
The post On the vegetarian lunch menu for Week 3, Term 4 appeared first on John Colet School | Sydney.
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