Easter orders are now closed,

but know that we’re celebrating with you in spirit.

Easter orders are now closed,

but know that we’re celebrating with you in spirit.

recommendations

  1. For the combo meal, remove the ham and turkey from the refrigerator 45 minutes prior to baking. Let it sit at room temperature.
  2. Preheat the oven to 350˚F.
  3. Place the turkey breast in the oven and heat. After 40 minutes (for conventional oven), add ham and potato casserole to the oven.
  4. Just prior to removing the turkey from the oven, prepare the South Texas tomato-cucumber salad and remove the butter from the refrigerator.
  5. Once the turkey is out of the oven, place the carrots and Brussels sprouts in the oven.
  6. Once the ham is out of the oven, place the cobbler in to bake.
  7. Once the vegetables are out of the oven, place the rolls in to bake for 5 minutes.

PREHEAT CONVENTIONAL
(OR CONVECTION) OVEN TO 350˚F

All instructions are listed for conventional oven with convection oven timing adjustments in parentheses.

ORANGE & TEXAS HONEY-GLAZED PIT-SMOKED HAM

Place in the oven when uncovering the turkey.Place ham on a rack in a baking dish and add ½ to 1 cup of water, depending on depth of baking dish. Loosely tent with foil and bake for 20 minutes (15 minutes for convection oven). Uncover and bake for 20 more minutes (15 more minutes for convection oven). Remove from the oven and let it rest for 15–20 minutes, loosely covered with foil, before serving.

MeSQUITE-SMOKED TURKEY BREAST

Place turkey breast in a shallow roasting pan. Cover with foil and bake for 40 minutes (25 minutes for convection oven). Uncover and bake for 30 more minutes (15 more minutes for convection oven). Remove from the oven and let it rest for 15 minutes before slicing.

SOUTH TEXAS TOMATO-CUCUMBER SALAD

Can be prepared and refrigerated 30 minutes prior to serving. Toss the tomatoes and cucumber in a medium mixing bowl with the vinaigrette. Place the tomato mixture in a serving bowl or shallow dish. Use the same mixing bowl to toss the arugula, then scatter the arugula over the tomato mixture. Sprinkle the queso fresco and pepitas over the salad and serve chilled.

WOOD-ROASTED BABY CARROTS

Remove the lid from the container and bake for 20–25 minutes (12–15 minutes for convection oven). Remove from the oven.

ROASTED BRUSSELS SPROUTS

Remove the lid from the container. Remove the lemon and set it aside for later. Bake for 20–25 minutes (12–15 minutes for convection oven) until the edges are crisp. Remove from the oven. Squeeze the reserved lemon over the sprouts and top with Parmesan.

TWICE-BAKED POTATO CASSEROLE

Place in the oven at the same time as the ham.
Remove lid from foil container (or place potato mixture in a greased, ovenproof casserole dish) and cover with foil. Bake for 45 minutes (30 minutes for convection oven) or until the center reaches 160˚F. Remove the foil, sprinkle the cheese and bacon evenly over the top, and bake uncovered for 12–15 minutes. Remove from the oven, sprinkle with green onions, and serve.

dinner rolls

Place rolls on a cookie sheet and bake for 5 minutes until lightly toasted and warm.

WHIPPED SEA SALT HONEY BUTTER

Allow butter to come to room temperature about 30–45 minutes before serving.

STRAWBERRY-TEQUILA COBBLER

If refrigerated, remove cobbler from refrigerator (can be left unrefrigerated up to 5 days or refrigerated up to 10 days). Remove lid and place the pan on a cookie sheet. Bake for 18–22 minutes or until it reaches 165˚–170˚F.*Smaller individual portions can be placed in a microwaveable bowl and heated in the microwave until warm (approximately 45 seconds).