Monday Penne pasta served in a tomato and basil cream sauce topped with fresh parmesan
Tuesday Cream of tomato and basil soup served with crusty sourdough and butter
Wednesday Bean burritos Mexican style beans served with tortilla wraps Guacamole and sour cream
Thursday Vegetable, egg and tofu fried rice with sweet soy chili
Friday Cheese and spinach puff pastry rolls served with tomato chutney
(Chefs’ selection of fruits and vegetables provided daily)
The post On the vegetarian lunch menu for Week 10 appeared first on John Colet School | Sydney.
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