Recipes » Garlic Tomato Basil

Whisk together ingredients.

Preheat oven to 375˚F. Combine all ingredients and pour into a pie plate. Bake until hot and golden brown, about 20 minutes

Combine all ingredients. Let chill at least 2 hours before serving.

Combine sour cream, mayo and seasoning; chill for 2 hours.
Using a 2-inch round cutter, cut rounds out of bread slices (3 rounds per slice), avoiding crust. Spray both sides with oil and arrange on baking sheet. Broil until golden brown, about 5 minutes, flipping halfway through. Season with salt and pepper. Spread sour cream mixture evenly over 1 side of each toast, top with 1 piece of bacon and 1 slice of tomato. Sprinkle with chopped basil.

Whisk together ingredients.

Whisk together ingredients.

Preheat oven to 400˚F. Toss Brussels sprouts with oil and season with salt and pepper; pour on a roasting pan. Roast 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Remove from oven. In a small saucepan, combine vinegar and seasoning. Bring to a boil, reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Drizzle over Brussel sprouts and serve.

Preheat oven to 350˚F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

Combine all ingredients except cornstarch in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours. Mix cornstarch with ¼ cup cold water and add 15 minutes before cooking is complete.

Just before serving, toss greens with olive oil, vinegar and seasoning; salt and pepper to taste. Top with walnuts and cheese.

Cut bottom off cherry tomatoes so they sit flat and scoop out insides with a melon baller. Insert a small piece of mozzarella in each tomato, drizzle with olive oil and sprinkle with seasoning. Let sit five minutes before serving.

Dressing:
½ cup olive oil
¼ cup red wine vinegar
2 tsp. Halladay's Garlic Tomato Basil Seasoning
2 tsp. Halladay's Wood Fired Pizza Seasoning

Combine all ingredients, reserving half the dressing. Chill until ready to serve, adding remaining dressing just before serving.

Combine all ingredients; salt and pepper to taste. Let chill.

Place rack in upper third of oven; preheat to 400˚F. Combine cauliflower and olive oil. Roast 15-25 minutes, shaking the pan once. Remove from oven and add capers and seasoning; salt and pepper to taste. Heat a skillet to medium high. Brush both sides of baguette slices with olive oil. Grill each side for 3-5 minutes, until golden and crisp. Spread cauliflower mixture on baguette slices and garnish with basil.

In a medium skillet, cook onion until soft. Add turkey and seasoning; cook until browned. Add marinara. Simmer until sauce is thick, 15-20 minutes. Place squash, cut sides down, on a rimmed glass dish and fill with about an inch of water. Microwave until soft, about 10-15 minutes, depending on the size of squash and microwave. Top "spaghetti" with meat sauce.

Combine seasoning and cream cheese; blend well. Fold in olives and shredded cheese. Chill for two hour. Roll in nuts.

Heat a gas grill or grill pan to high. Place zucchini strips on grates and grill, covered until well browned and limp, 3-4 minutes per side. Transfer to a cooling rack. Combine ricotta and seasoning; season with salt and pepper. Spread a heaping teaspoon of ricotta over one side of each zucchini strip and roll and sprinkle with parmesan. Transfer to a lightly greased baking sheet and brown under broiler, about 1 minute.

Preheat oven to 450˚F. Bring a large pot of water to a boil. Salt water, add broccoli rabe and blanch for 2 minutes. Drain, pat dry and toss with remaining ingredients. Arrange in a single layer on a large rimmed baking sheet and bake 20-25 minutes, stirring occasionally.

Preheat oven to 400˚F. Combine first 7 ingredients; form into small meatballs and arrange on a baking sheet. Bake until fully cooked, about 12 minutes. Meanwhile, simmer marinara sauce over medium heat for 5 minutes. Add meatballs to a casserole dish; top with sauce and cheese. Broil until cheese is hot and bubbly. Serve with bread.

Combine olive oil, balsamic vinegar, Halladay's Garlic Tomato Basil Seasoning and let sit for at least one hour. Slice tomatoes and cheese. Lay tomatoes and cheese on a serving dish and drizzle with the dressing before serving.

Cook farro in boiling salted water for 18 to 20 minutes and drain.

Saute zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.

Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.

In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.

To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.

Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.

Combine olive oil, seasoning and vinegar. Let sit at least 15 minutes to hydrate herbs. Blend all ingredients together. If this salad is made a couple hours ahead the zucchini soaks up the flavor of the dressing and the other ingredients.

In a medium saucepan brown turkey and carrots in 1 Tbsp. olive oil. Add in Garlic Tomato Basil seasoning and the pasta sauce. Simmer for 15 to 20 minutes. Stir in cream just before serving.

When sauce is almost done, cook zucchini noodles in 1 Tbsp of olive oil for 1 to 3 minutes until slightly soft. Top with prepared sauce and serve immediately

Whisk together ingredients

Boil cubed potatoes for about 10 minutes, or until done but still firm. Drain and cool.

Mix mayo with Garlic Tomato Basil Seasoning. Add mayo mixture, celery, onion, olives and feta to the cooled potatoes. Carefully mix to combine. Chill before serving.