Preheat oven to 350°F, remove ham from the fridge allow to come to room temp, about 30 mins. Remove ham from packaging and place in baking dish. Add ½ inch of water to the dish and cover the dish with aluminum foil. Place in the oven on the middle rack and heat for 40 minutes or until the internal temperature reaches 140°F.  Remove from oven and remove aluminum foil. Brush ham with desired amount of maple glaze and continue to cook uncovered until the glaze appears shiny; approximately 20 minutes. Remove from oven and allow to rest tented with aluminum foil for 5 minutes. Slice crossways against the grain. Serve hot. 

Store covered in the fridge for up to 5 days 

Ingredients: Pork, salt, sodium phosphate, sodium erythorbate, sodium nitrate, mustard, maple syrup, brown sugar

Preheat oven to 350°F. Line a roasting pan with aluminum foil or parchment paper. Place lamb, fat side up, on the prepared roasting pan. Place into hot oven on the middle rack and roast until it reaches an internal temperature of 135°F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest at least 15 minutes before slicing.

Keep in the fridge in a sealed bag or container for up to a week or 3 months in the freezer.

Ingredients: Lamb, rosemary, parsley, garlic, olive oil, salt, pepper

Keep refrigerated until ready to serve. Combine all components in a bowl and toss with lemon vinaigrette – serve immediately. 

Store covered in the fridge for up to 3 days.

Ingredients: Butter lettuce & baby spinach, arugula, watermelon radishes, strawberries, herb marinated feta cheese (cow milk olive oil dried tarragon, parsley), lemon juice, Dijon mustard, olive oil, canola oil, salt, pepper

Preheat oven to 350°F. Remove the lid from container and cover with aluminum foil. Bake on the lowest rack in your oven for 30 minutes or until heated through.  

Store covered in the fridge for up to a week. 

Ingredients: Carrots, honey, butter, lemon juice, thyme, salt, pepper

Preheat oven to 350°F. Remove lid from potatoes and cover container with foil. Place potatoes in the oven on the middle rack and cook for 25 minutes. Remove the foil and cook for and additional 10 minutes until heated through and golden brown on top.

Store in fridge covered for up to 5 days .

Ingredients: Yukon gold potatoes, white cheddar, caramelized onions, whipping cream, milk, salt, pepper, nutmeg, chives

Keep refrigerated.

Ingredients: Yellow & brown mustard seeds, brown sugar, honey, white wine vinegar, salt, pickled chive blossoms

Keep refrigerated until ready to serve.

Store in the fridge for up to 5 days.

Ingredients: milk, sour, cream, sugar, eggs, flour, lemon juice, cornstarch, salt
Ingredients (gf option): milk, sour, cream, sugar, eggs, gluten-free flour, lemon juice, cornstarch, salt

Preheat oven to 400°F. Remove turkey from bag, rub with oil, and season with salt and pepper. On a cookie sheet with a wire rack, place turkey on the middle rack of the oven, roast for 30 minutes, then reduce temperature to 350°F. Bake until internal temperature reaches 165°F. Remove from oven and loosely tent with aluminum foil, allow to rest for about 30 minutes before slicing into ½ inch thick slices.  

Store in fridge covered for up to 5 days.

Ingredients: Turkey breast, fresh herbs, water, salt, sugar

Preheat oven to 350°F. Remove turkey from bag and place on a parchment paper-lined baking sheet, place turkey on the middle rack of the oven, roast for 30 minutes or until internal temperature reaches 165°F. Remove from oven and loosely tent with aluminum foil, allow to rest for about 15 minutes.  
Gently remove meat from bones and discard bones.  

Store in the the fridge, covered for up to 5 days. Freezer friendly for up to 6 months.

Ingredients: Turkey, turkey fat, canola oil, salt, brown sugar, herbs, peppercorns

Preheat oven to 350°F. Remove lid from container and cover with aluminum foil. Bake for 45 minutes. Remove foil and bake for an additional 10 minutes. Serve hot.

Keep in the fridge for up to 5 days.

Ingredients: Gnocchi (wheat flour, egg, salt), mushrooms, parsley, rosemary, lemon, Grana Padano, salt, pepper

May be warmed if desired; preheat oven to 300°F and bake for 10 minutes.

Refrigeration not required. Will last for up to 3 days on the counter or 3 months frozen. 

Ingredients: Flour, milk, sugar, shortening, butter, eggs, yeast, salt, cinnamon, nutmeg, lemon zest, golden raisins, citrus peel, cornstarch, apricot juice

In a medium sauce pot over medium heat, cook gravy until simmering, stirring occasionally.   Serve once thoroughly heated and promptly refrigerate leftovers.  

Store covered in the fridge for up to a week.

Ingredients: turkey stock, turkey fat, flour, onion, herbs, salt, pepper
Ingredients (gf option): turkey stock, turkey fat, gluten free flour, onion, herbs, salt, pepper

Keep refrigerated until ready to serve.   

Store covered in the fridge for up to a week. 

Ingredients: Cranberries, sugar, orange, cinnamon, staranise

Keep galette refrigerated.  Let sit out at room temperature for 30 minutes before heating.

Oven: Preheat oven to 350˚F. Place galette on a parchment lined baking tray and heat for 15-18 minutes.

Ingredients: Apples, rhubarb, gluten-free flour, butter, sugar, brown sugar, salt, cornstarch, orange zest, vanilla extract, cinnamon, nutmeg, milk, cream, eggs