Order for Pick Up Wed, November 11
Dark coming early makes us want easy comfort food, so this week we’re making a creamy potato leek soup from scratch and serving with cheddar cornbread. We’re also baking raspberry oat bars for dessert, snacking, or even breakfast and continuing our staples of St. Luke’s Pimiento Cheese, sour cream pound cake, and frozen entrees.
As always, if you have ordering issues, please e-mail us at [email protected]
Menu for Wednesday, November 11:
Chicken Pot Pie: A St. Luke’s special recipe of chicken chunks and vegetables with fresh herbs. $25. Feeds up to 4.
Vegetarian baked shells with spinach, artichokes and onions in a creamy sauce. $25. Feeds up to 4. (vegetarian)
Chicken, broccoli and rice casserole in a light sauce topped with grated cheese. (gluten-free): $25. Feeds up to 4.
Ham and peas au gratin: Ham and green peas with potatoes in a creamy sauce with cheese and breadcrumbs. $25. Feeds up to 4.
Mediterranean frittata: Eggs with spinach, tomatoes, onion and cheese. $25. Feeds up to 4. (gluten-free, vegetarian)
Dina’s Famous Meat Loaf: A Southern classic topped with a tasty sauce. $25. Feeds up to 4.
Potato leek soup, made in St. Luke’s kitchen, served with sourdough bread. $15. feeds up to 4.
Raspberry Oat Bars: $5 for 4 large bars.
St. Luke's Pimiento Cheese (gluten-free): $10 per pint.
DESSERT and EXTRAS
Sour cream pound cake: $15
Midweek Meals for Pick Up Jan. 20
Thank you for your order -- and your support of the St. Luke's kitchen ministry through Midweek Meals. Pick-up on Wednesdays from 10 a.m.-noon. Drive up to the side entrance off Peachtree, call the desk (404-873-7600), and, using CDC guidelines for no-contact delivery, your order will be brought to your car.