I encourage you to have the tomato pie and biscuits as first course items, then serve the beef and grits with the green beans.  You COULD serve the biscuits with the main meal too to make things more substantial, though they're designed as little cocktail-sized bites.

First, do this:

• heat your oven to 350 degrees

• remove the lid from the beef

• leave the orange butter out at room temperature for 30ish minutes before serving

• if you aren't having the biscuits today, then FREEZE them and allow to thaw before following the directions below

SOUTHERN BISCUITS WITH ORANGE BUTTER
350 degree oven, 6-8 minutes
uses the yellowish orange butter

Remove the orange butter from the fridge at least 30 minutes before serving so that it's soft and spreadable. Place your tiny biscuits onto a foil-lined baking tray and heat in your preheated oven for 6-8 minutes, or until warm and a little crisp on the outside. Let the biscuits rest for 5 minutes, then serve warm with the orange butter.

SUMMER TOMATO PIE
room temperature (or 350 degree oven for 10ish minutes, see below)

This can be served at room temperature or warm, both have their merits. Serve it cold if you must, but the crust is a homemade all-butter crust, which means it's not nearly as delicious when cold.

If you decide to have this warm, place the slices onto a foil-lined baking tray. Heat in your preheated oven for 10ish minutes, or until the crust is crisp and the filling is starting to melt some. Serve slices on their own, or along with the biscuits.

MISSISSIPPI BRAISED BEEF
350 degree oven, 20-25 minutes for the beef, microwave for 3 minutes for the grits
uses the sliced scallions

Place the pan of beef, covered, into your preheated oven and bake for 25-35 minutes, or until the beef is warm and soft, and the gravy is bubbly around the edges. Once everything is hot, remove the pan of beef from the oven and allow it to rest, covered, for up to 10 minutes.

While the beef is heating up in the oven, warm the grits. I personally like my grits to have a soft, almost-mashed-potato texture. Some folks like them a little more liquid-y. If you are them folks then add 2-3 tablespoons of water to the grits, in their container, and stir gently. The water will soak in as you heat the grits. Microwave the grits, in their container with the lid cracked or in a covered microwave-safe bowl, on high for 2 minutes. Stir gently, then heat in the microwave for 1 more minute on high. If they aren't hot yet, give them more time in the microwave until they are. Keep covered and warm until ready to serve.

To serve, divide the hot grits into small bowls, leaving a little well in the middle. Divide the beef onto the grits using a fork, aiming at the center and leaving most of the gravy behind for the moment. If the gravy seems too thick, add 1-2 tablespoons of water and stir. Pour the gravy over the beef and grits and sprinkle the sliced scallions on top. Serve hot, preferably alongside the green beans.

GRILLED GREEN BEAN SALAD
chilled
uses the bright orange red-pepper sauce

Place the green beans into a small bowl, and add about 1/3 of the red pepper sauce to the bowl. Stir well to coat the beans, then place them into a small shareable bowl or plate. Drizzle some red pepper sauce on top (you don't have to use it all) and serve chilled, preferably alongside the beef and grits.

BLUEBERRY BUCKLE (if ordered)
room temperature or slightly warm
uses the pale yellow vanilla cream

I feel this is great at room temperature, but you can heat each slice for a few seconds in the microwave (or a few minutes in the oven) if you like. Just don't serve it cold. Serve with a big ol' scoop of vanilla cream on the side.