Cannellini Peppercorn Soup

3 leeks, washed, dark green ends removed and chopped

2 Tbsp. olive oil

1 butternut squash, peeled, seeded and cut into 1-inch pieces

4 Tbsp. Halladay's Sage Peppercorn Rub

1 parmesan rind, plus finely shredded parmesan for serving

4 Tbsp. lemon juice

3 to 4 (15 oz.) cans cannellini beans

1 (5 oz.) bag spinach

Combine first 5 ingredients in a slow cooker; add 8 cups of water. Cook on low 7-8 hours or on high 4-5 hours. Add lemon juice, beans and spinach in the last 10 minutes of cooking. Salt and pepper to taste.

SIMILAR RECIPES

Maple Bacon Green Beans

1/4 cup water

2 Tbs Halladay's Maple Bacon seasoning

1 lb Young green beans, with ends trimmed

1 Tbs butter or olive oil

salt and pepper to taste

Combine water and seasoning, set aside. Sauté green beans in butter or olive oil until crisp and tender. Add water & seasoning mixture to green beans; steam over medium heat until water dissipates. Season with salt and pepper.

Green Salad with Walnuts and Feta

3 cups mixed salad greens

2 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1 Tbsp. Halladay's Garlic Tomato Basil Seasoning

1/2 cup toasted walnuts

2 Tbsp. feta cheese

Just before serving, toss greens with olive oil, vinegar and seasoning; salt and pepper to taste. Top with walnuts and cheese.

Pizza Supreme Dip

8 oz. bulk Italian sausage

1 small onion, chopped

1/2 cup chopped red or green peppers, diced

1 cup mushrooms, chopped

1 (15 oz.) can tomato sauce

2 Tbsp. Halladay's Wood Fired Pizza Seasoning

1/4 cup ripe olives

1 cup mozzarella, shredded

Preheat oven to 350˚F. Brown sausage in a skillet, breaking it up with a wooden spoon as you cook. Sauté onions, peppers, and mushrooms until tender. Add tomato sauce and seasoning; simmer for 10 to 15 minutes. Add olives and pour into a baking dish; sprinkle the top with mozzarella. Bake for about 20 minutes, or until hot and bubbly. Serve with French bread.

Roasted Pork Chops with Green Beans and Potatoes

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.

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