Monday Ricotta and spinach ravioli in rich tomato and basil sauce
Tuesday Bean nachos served with sour cream and Guacamole
Wednesday Roasted garlic, rosemary and paprika potatoes served with sour cream and
Thursday Salad wraps carrot, cucumber, tomato and iceberg served in a tortilla wrap
Friday Indian Dal served with rice pilaf
(Chefs’ selection of fruits and vegetables provided daily)
The post On the vegetarian lunch menu for Week 7 appeared first on John Colet School | Sydney.
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