Monday Nut free pesto Gnocchi topped with basil and fresh Parmesan
Tuesday Thai style yellow chickpea curry served with basmati rice
Wednesday Cream pumpkin soup served with fresh sourdough bread and butter
Thursday Cauliflower macaroni cheese topped with Parmesan and herb crumb
Friday Kitchen closed for Athletics Carnival
(Chefs’ selection of fruits and vegetables provided daily)
The post On the vegetarian lunch menu for Week 6 appeared first on John Colet School | Sydney.
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