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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

Japanese Cucumber Salad

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.

SIMILAR RECIPES

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.

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.

Shrimp Scampi in Light Cream Sauce

1/4 cup unsweetened almond milk

5 Tbsp. plain Greek yogurt

Juice of 1 lemon, optional

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

1/2 cup yellow and orange bell pepper, sliced

1 lb. wheat pasta, cooked and drained

1 lb. shrimp, peeled and washed

Heat a non-stick skillet over medium heat, add cooking spray and peppers and cook for 2-3 minutes. Add almond milk yogurt and lemon into the sauce and add seasoning; simmer for 5 minutes to thicken. In a separate skillet, add shrimp and cook through, about 3-5 minutes, flipping occasionally. Toss pasta and shrimp with sauce; season with black pepper to taste. Serve immediately.

Shrimp & Spinach Scampi

2 Tbsp. olive oil

1 lb. raw shelled shrimp

1 (12 oz.) can anchovies

2 Tbsp. capers

1 to 2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

1 bag baby or regular spinach

1/2 to 1 cup half & half or heavy cream

Heat oil in a medium saucepan. Add shrimp, anchovies, capers and seasoning. Saute until flavors are blended, about 3 minutes. Add cream and simmer until heated. Add spinach, cover and cook until wilted. Serve over pasta, rice or couscous.

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