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!
1 (1 lb.) package tortellini of choice
1 clove garlic, minced
5 oz. portabella or white mushrooms, sliced
1 Tbsp. butter
1 to 2 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning
1 cup half & half or heavy cream
2 Tbsp. Parmesan cheese, grated
Cook tortellini until al dente. Meanwhile, saute mushrooms and garlic in butter until tender, about 5 minutes. Add seasoning, cream and cheese and simmer until thickened; toss with tortellini.
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.
1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix
1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)
1 medium zucchini, halved and sliced diagonally
2 Tbsp. capers/ drained and chopped
1 cup cherry tomatoes, halved
1 cup of farro
2 Tbsp. Greek Yogurt
1/2 cup of water
3 Tbsp. grated Parmesan cheese
2 Tbsp.Greek Yogurt
2 cloves of garlic minced
3 Tbsp. of olive oil
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.
Dressing
3 Tbsp soy sauce
3 Tbsp rice wine vinegar
1 to 2 Tbsp Halladay’s Everything Bagel Seasoning
1 tsp sugar or honey
1 clove garlic, finely minced
Salad
1 lb cucumber, thinly sliced
1/3 cup roasted peanuts, finely chopped
Fresh cilantro leaves to taste (optional)
Red chili flakes to taste (optional)
Whisk the dressing ingredients together in a large mixing bowl. Add sliced cucumbers and mix thoroughly. Top with chopped peanuts, cilantro, and chili flakes. Serve immediately or chill until ready to serve.
1 lb. ground turkey
1 carrot, shredded
1 small zucchini, shredded
1/2 cup mushrooms, chopped
1 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning
Preheat oven to 350˚F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.