Monday Cream of cauliflower soup served with fresh sourdough and butter
Tuesday 4-cheese penne pasta sauce topped with parmesan and herb crumb
Wednesday Mexican Quesadilla served with sour cream and Guacamole
Thursday Zucchini and carrot slice
Friday Vegetable stir-fried noodles with shallot, Asian greens sweet chili and soy
(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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