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Halladay's Harvest Barn

Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
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Halladay's Harvest Barn Harvest Barn Recipes

Mushrooms Stuffed with Boursin & Prosciutto

24 white mushrooms (1 1/2-2 inches in diameter), destemmed

2 Tbsp. olive oil

1/4 tsp. salt

1/4 tsp. pepper

1 (8 oz.) bar cream cheese, softened

1/2 cup mozzarella cheese, shredded

1 Tbsp. Halladay's Boursin Cheese Seasoning

1 oz. thinly sliced prosciutto

Preheat oven to 450˚F. Line a baking sheet with aluminum foil. Toss mushrooms with oil, salt and pepper; lay gill side down on baking sheet. Bake until mushrooms begin to release their moisture and shrink, about 15 minutes. Combine seasoning, cream cheese and mozzarella. Let mushrooms cool slightly before filling with cream cheese mixture; top with prosciutto. Bake until hot and prosciutto begins to crisp, about 10-12 minutes.

SIMILAR RECIPES

Spicy White Bean Dip

1 Tbsp. Halladay's Maple Habanero Seasoning

1 (15 oz.) can white beans

1 Tbsp. olive oil

1 Tbsp. sesame oil

2 tsp. soy sauce, or to taste

1 Tbsp. lime juice

1/4 cup water

Combine all ingredients in a blender or food processor until smooth.

Tuscan White Bean Dip

1 (15 oz.) can cannellini beans, drained and rinsed

1/4 cup olive oil

Squeeze of lemon

2 tsp. Halladay's Roasted Garlic & Rosemary Seasoning

2 Tbsp. feta or Parmesan cheese, grated (optional)

6 black olives, diced (optional)

Mash beans and combine with remaining ingredients. Let sit for a couple of hours to let flavors develop. Great with fresh veggies or pita chips.

Lemon & Herb Potato Salad

6 Medium potatoes, cubed

2 Tbs white wine vinegar

1 Tbs salt

1/3 cup olive oil

2 tsp lemon zest

3 Tbs lemon juice

2 Tbs Halladay's Lemon Spinach Seasoning

2 Tbs capers, minced

salt and pepper

Boil a pot of water, adding vinegar and 1 Tbs salt. Reduce heat and simmer for about 10-12 minutes, until al dente. Set aside to cool slightly. Combine olive oil, lemon zest, lemon juice, Halladay's Lemon Spinach seasoning and capers until well blended. Add salt and pepper to taste.

Pour over cooked, and slightly cooled potatoes. Great served warm or at room temperature.

White Bean & Artichoke Dip

1 (15 oz.) can cannellini beans, drained and rinsed

1 (14 oz.) can artichoke hearts, drained

2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Dip

2 Tbsp. olive oil

2 Tbsp. fresh lemon juice

2 Tbsp. feta or parmesan cheese, crumbled (optional)

Combine all ingredients in a blender or food processor until smooth; stir in cheese, if desired.

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