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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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RECIPES

WHOLESALE FUNDRAISERS FAIRS AND FESTIVALS BLOG

Halladay's Harvest Barn Harvest Barn Recipes Main Courses

Creamy Pumpkin Alfredo

1 lb fettucine pasta

½ stick butter

2 Tbsp Halladay’s Harvest Barn Classic Alfredo Seasoning

¾ cup cooked pumpkin puree

1 ½ cups grated parmesan cheese.

½ cups half & half or heavy cream

Bring salted water to a boil in a medium saucepan. Cook fettucine al dente according to package directions, drain once cooked.

While fettucine is cooking, melt butter in a saucepan. Add Seafood Alfredo Seasoning and stir to combine. Whisk in pumpkin puree and half & half; simmer until heated through and smooth. Fold in shredded parmesan cheese and whisk until well blended. Toss with cooked pasta and serve.

SIMILAR RECIPES

Shrimp Scampi Zoodles

1 lb of large shrimp/shelled

3 small zucchini spiralized

1 Tbsp of Halladay’s Harvest Barn Bistro Pasta Scampi mix hydrated in 1 Tbsp hot water

1 Tbsp Butter

1 Tbsp Olive Oil

Heat olive oil and butter in skillet. Add hydrated Scampi mix and shrimp. Cook just until shrimp are pink. Remove shrimp from pan with slotted spoon. Cook zucchini noodles 1 to 2 minutes just until slightly soft. Add in shrimp for one more minute to combine. Top with Parmesan cheese if desired.

Stuffed Butternut Squash With Scampi Wild Rice

2 medium butternut squash

1 Tbsp olive oil

1 small yellow onion, finely chopped

1 cup mushrooms, finely chopped

1 cup wild rice

½ cup frozen green peas

2 Tbsp Halladay’s Harvest Barn Scampi Seasoning

1 cup grated Parmesan Cheese, optional

Roast Squash:

Preheat oven to 350°F. Cut the Butternut Squash in half lengthwise and remove seeds with a spoon.

Place cut side down on a baking sheet and roast for 45 minutes, or until soft.

Rice Filling:

Heat oil in a large pot or Dutch Oven, add mushrooms and onions and sauté for 2 to 3 minutes until onions are soft. Add rice and stir well to combine. Add peas, Scampi seasoning, and salt and pepper to taste. Cook for 5 minutes. Add 1 cup of water and bring to a boil. Turn heat to low, cover and simmer for 25 to 30 minutes. Turn off heat and let sit for 5 to 10 minutes.

Assemble the Squash:

Once the squash is fork tender, scoop out some of the flesh leaving ½ inch thick around the shell.

Add the squash pulp to the rice mixture. Spoon the rice and squash mixture evenly into the shells.

If using parmesan cheese sprinkle ¼ cup over each squash half. Broil on high for about 3 minutes for cheese to melt and brown nicely.

Strip Steaks with Herbed Butter

4 1-inch-thick strip steaks

2 Tbsp. olive oil

6 Tbsp. choice of herbed butter, recipe follows

Heat a cast iron skillet or griddle over medium-high heat. Coat steaks with half the olive oil and season with salt and pepper. Coat skillet with remaining olive oil. Add steaks and cook, turning once, about 8 minutes for medium rare. While steaks are still hot, top with herbed butter.

Herbed Butter:
1 stick butter, softened
1 to 2 Tbsp. desired Halladay's Seasoning

Combine butter and seasoning. Let sit 30 minutes before use.

Light Chicken Pasta Salad

1/2 cup regular or light mayo

1/2 cup non-fat buttermilk

1 Tbsp. Halladay's Harvest Ranch Seasoning

8 oz. large shell pasta

1 cup frozen peas

2 cups arugula

1 cup cooked chopped chicken

Blend mayo, buttermilk, and Harvest Ranch Seasoning. Chill for at least one hour. Cook pasta according to directions on package, adding in the peas during the last minute of cooking. Drain and set aside. Combine pasta, peas, chicken and arugula in a bowl. Add desired amount of dressing just before serving

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