Monday Cream of pumpkin soup served with sourdough bread and butter
Tuesday Tomato and basil penne pasta topped with basil and parmesan
Wednesday Sweet potato and chickpea Thai style yellow curry served with rice pilaf
Thursday Cheese and spinach filo parcels served with tomato chutney
Friday Salad Wraps, tomato, cucumber, carrot, iceberg and cheese served on a flour tortilla
The post On the vegetarian lunch menu for Week 5 appeared first on John Colet School | Sydney.
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