On the vegetarian lunch menu for Week 4

Monday Cream of tomato and basil soup served with sour dough and butter
Tuesday Red lentil dahl served with rice pilaf
Wednesday Salad wraps served with cheese, tomato, cucumber, carrot and iceberg
Thursday Cheese and tomato pizza topped with basil and mozzarella
Friday Tomato and Broccoli penne pasta in a tomato and basil sauce topped with parmesan
(Chefs’ selection of fruits and vegetables provided daily)
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