One of my favorite things in the world is planning my holiday menus. That is crazy, perhaps.
I truly love the anticipation and creating special meals that I know the whole family will love.
This year, I’m creating a decadent Easter meal featuring a Snake River Farms Kurobuta Bone-in Ham.
The ham is easy to order online and was delivered right to my door. Getting quality meat isn’t always easy locally, and the quality of meat makes such a difference in the outcome. A special bonus that I also love: the hams arrive fully cooked and smoked. One less thing for me to worry about!
A part of Agri Beef Co., Snake River Farms and Double R Ranch are a family owned and operated business dedicated to producing the highest quality of beef and pork in the United States. The animals are raised on small family farms in the Midwest and Idaho, where there is a commitment to quality, sustainability and humane treatment. They work hard to implement sustainable practices such as local crop sourcing, water reclamation and composting through every step of the life cycle.
To go along with our ham dinner, we will be having Roasted Asparagus, which is one of my husbands favorites. This asparagus recipe is so simple that you can even delegate it to one of your kids. (Supervised of course!)
I also am making and amazing Goat Cheese Gratin.
This is a decadent dish that you can make healthier with the use of my quinoa cream.
If you want to give Snake River Farms Kurobuta Hams a try this Easter, use the promo code Hoppy16 from 3/14 to 3/20, and you can get $20 off your Ham order!
- 1 bunch asparagus, ends trimmed
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon fresh lemon juice
- 1/4 cup parmesan cheese
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Toss asparagus with olive oil, salt and pepper and place on the prepared baking sheet.
- Place in oven and cook for 20 to 2 minutes, until fork-tender.
- Toss with lemon juice and top with Parmesan cheese.
- 3 1/2 lb russet potatoes, peeled
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 1 teaspoon minced garlic
- 1 1/2 cups milk
- 1/2 cup quinoa cream (or cream)
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 8 oz goat cheese
- 3 oz Gruyere Cheese
- 1 tablespoon fresh thyme
- Preheat oven to 375 degrees. Spray a baking pan dish with cooking spray.
- Using the slicing blade of your food processor or a sharp knife, slice potatoes thin.
- Heat olive oil in a medium saucepan and add onion. Cook for 5 minutes. Add garlic and cook one more minute. Add milk, cream, salt and pepper and cook for 10 more minutes over low heat. Add goat cheese and cook until creamy.
- Arrange half of the potatoes in your baking dish and top with 1/3 of the cheese mixture. Arrange remaining potatoes on top and add remaining cheese mixture. Sprinkle with Gruyere Cheese.
- Cover with foil and bake for 50 minutes. Uncover and bake 30 minutes longer, or until potatoes are tender. Garnish with thyme and serve.
- 2/3 cup honey
- 2 tablespoons Sriracha
- Whisk together honey and Sriracha. Brush over ham in the last 45 minutes of baking.
This is a sponsored conversation written by me on behalf of Snake River Farms. The opinions and text are all mine.