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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 Light & Delicious

Seared Tofu with Bok Choy

1 (14 oz.) package extra firm tofu

1/2 cup cornstarch

3 Tbsp. rice wine vinegar

2 Tbsp. low sodium soy sauce

1 Tbsp. honey

1 Tbsp. Halladay's Garlic Chipotle Seasoning

2 heads bok choy, quartered lengthwise and steamed

2 Tbsp. sesame oil

1 cup red onion, sliced

Cut tofu in half horizontally and place halves on a dish towel on a plate; let sit 15 minutes. Cut tofu into 3/4-inch pieces and toss with cornstarch to coat; shake off excess. Heat a large nonstick skillet over medium high. Add oil and cook tofu until all sides are browned, about 5 minutes. Remove tofu and add onion; cook slightly, about 4 minutes. Combine vinegar, soy sauce, honey and seasoning; toss with tofu, onion and bok choy.

SIMILAR RECIPES

Creamy Salad Dressing- Low fat

1 cup low fat yogurt (regular or Greek)

2 Tbsp. of selected vinegar; cider, wine, tarragon, or balsamic

2 Tbsp. Halladay's Buffalo Chicken & Blue Cheese Seasoning

Tbsp. honey

Whisk together ingredients until well blended. Add 2-4 Tbsp. of oil or milk to thin, if desired.

Balsamic Chuck Roast

1 package Halladay's Garlic Tomato Basil Seasoning

3 lbs. boneless beef chuck roast

2 Tbsp. olive oil

1 onion, sliced

1 cup red wine

1/3 cup balsamic vinegar

1 (14.5 oz.) can beef broth

1 small bag baby carrots

2 medium potatoes, cut into 1-inch pieces

1 (14.5 oz.) can crushed tomatoes

3 Tbsp. cornstarch

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.

Charred Broccoli Salad

3 to 4 Tbsp. sesame oil

1 1/2 lbs. broccoli florets

1/4 cup low sodium soy sauce

2 Tbsp. orange juice

2 Tbsp. rice wine vinegar

1 Tbsp. Halladay's Maple Habanero Seasoning

1/4 cup honey roasted peanuts

In a large skillet or wok, heat 3 Tbsp. oil over high. Add broccoli and cook, stirring, until crisp-tender and slightly charred, about 6-8 minutes. Combine soy sauce, orange juice, vinegar, seasoning and remaining oil; toss with broccoli to coat and top with nuts.

Korean Style Carrots

2 lbs julienne cut carrots or store-bought shredded carrots.

1 to 2 Tbsp Halladay’s Vermont Maple Grill Glaze Seasoning

3 to 4 Tbsp rice wine vinegar

2/3 cup extra virgin olive oil, heated until almost smoking.

1 large onion, finely diced

Peel and julienne cut the carrots. Mix all ingredients together in a bowl, except for the oil and the onions. Set aside.

Heat olive oil in a skillet until it is almost smoking, add diced onions and sauté until the onions are golden brown. Remove ½ cup of the hot oil and onion mixture and add to the mixing bowl with the carrots and other ingredients, mix thoroughly. Discard d the remaining oil and onion mixture or save for another use. For best results let sit in the refrigerator for 6 to 12 hours before serving. This will keep in an airtight container, refrigerated for up to a week.

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