Monday Cream of tomato and basil soup served with crusty sourdough and butter
Tuesday Pumpkin Ravioli served with a nut free pesto sauce
Wednesday Margarita pizza topped with mozzarella and Italian herbs
Thursday Salad rolls tomatoes, cucumber, iceberg lettuce and cheese served in a lunch roll
Friday Vegetable stir-fry noodles with sweet soy chili and ginger finished with Asian style herbs
The post On the vegetarian lunch menu for Week 6 appeared first on John Colet School | Sydney.
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