Monday Garlic and rosemary roasted potatoes with sweet chili and Sour cream
Tuesday Cream of tomato and basil soup served with sourdough and butter
Wednesday Crumbed vegetable patties served homemade tomato chutney
Thursday Tomato and broccoli pasta topped with fresh herbs and Parmesan
Friday Egg and tofu fried rice with sweet soy and chili
(Chefs’ selection of fruits and vegetables provided daily)
The post On the vegetarian lunch menu for Week 2, Term 2 appeared first on John Colet School | Sydney.
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