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!
4-6 medium red potatoes, with skin left on
2 Tbs olive oil
2 Tbs Halladay's Roasted Garlic Rosemary (hydrated in 25 Tbs of hot water)
Microwave potatoes until slightly soft then cut into small cubes. Sauté cubed potatoes in olive oil and Halladay's blend until nicely browned.
1 (12 oz.) bag green beans
4 medium Yukon gold potatoes, cut into 1/2-inch wedges
1 red bell pepper, sliced
6 Tbsp. olive oil
1 lemon, juiced
4 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning
4 bone-in pork chops
Preheat oven to 425˚F. Combine oil, lemon, seasoning and pork in a re-sealable plastic bag; shake until well coated; set aside. Arrange vegetables on a large rimmed baking sheet and cook 20. Remove pan from oven and add pork. Cook another 15-18 minutes.
4 red potatoes, thinly sliced
2 Tbsp. Halladay’s Farmhouse Onion Burger Blend or Five Onion Dip & Seasoning Blend
4 Tbsp. butter
salt and pepper
Cut a large piece of foil, layer half the potatoes on the foil. Add one tablespoon of seasoning and 2 tablespoons of butter cut and patted on top of the potatoes. Repeat with the second layer. Add salt and pepper to taste. Fold the foil to create a secure packet. Grill for 20 to 30 minutes, or until done. Flip once half way through cooking time.
2 1/2 lbs. red potatoes, diced
1 cup Greek yogurt
2 green onions, thinly sliced
3 1/2 Tbsp. whole grain mustard
2 to 3 Tbsp. Halladay's Spicy Garlic Dill or Dilly Herb Seasoning
Boil potatoes until tender; drain and let cool. Meanwhile combine remaining ingredients. When potatoes are cooled, toss with yogurt mixture to coat.
1 lb. Brussels sprouts, trimmed of ends and halved
3 Tbsp. olive oil
1/2 cup balsamic vinegar
1 tsp. Halladay's Garlic Tomato Basil Seasoning
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.