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Recipes » Garlic Tomato Basil

Creamy Tomato Basil Dressing

Creamy Tomato Basil Dressing

1 pint light or regular sour cream
2 Tbsp. red wine vinegar
1 to 2 Tbsp. Halladay's Garlic Tomato Basil Seasoning

Whisk together ingredients.

Lasagna Dip

Lasagna Dip

cup Italian sausage, cooked and crumbled
1 cup mozzarella cheese, shredded
cup Parmesan cheese, grated
1 cups ricotta
1 egg
2 Tbsp. Halladay's Garlic Tomato Basil Seasoning

Preheat oven to 375F. Combine all ingredients and pour into a pie plate. Bake until hot and golden brown, about 20 minutes

Mediterranean Dip

2 cups plain Greek yogurt
2 Tbsp. Halladay's Garlic Tomato Basil Seasoning
cup black olives, chopped
cup feta

Combine all ingredients. Let chill at least 2 hours before serving.

BLT Canapes

BLT Canapes

cup sour cream
cup mayo
1 Tbsp. Halladay's Garlic Tomato Basil Seasoning
11 slices hearty white sandwich bread
Vegetable oil spray
11 slices bacon, cooked and cut into pieces
cup cherry tomatoes, thinly sliced
cup chopped basil

Combine sour cream, mayo and seasoning; chill for 2 hours.
Using a 2-inch round cutter, cut rounds out of bread slices (3 rounds per slice), avoiding crust. Spray both sides with oil and arrange on baking sheet. Broil until golden brown, about 5 minutes, flipping halfway through. Season with salt and pepper. Spread sour cream mixture evenly over 1 side of each toast, top with 1 piece of bacon and 1 slice of tomato. Sprinkle with chopped basil.

Classic Vinaigrette

Classic Vinaigrette

⅔ cup olive oil
⅓ cup balsamic or red wine vinegar
1 tsp. French mustard
1 Tbsp. Halladay's Garlic Tomato Basil Seasoning

Whisk together ingredients.

Brussel Sprouts with Italian Balsamic Glaze

Brussel Sprouts with Italian Balsamic Glaze

1 lb. Brussel sprouts, trimmed of ends and halved
3 Tbsp. olive oil
cup balsamic vinegar
1 tsp. Halladay's Garlic Tomato Basil Seasoning

Preheat oven to 400F. Toss Brussel sprouts with oil and season with salt and pepper; pour on a roasting pan. Roast 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Remove from oven. In a small saucepan, combine vinegar and seasoning. Bring to a boil, reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Drizzle over Brussel sprouts and serve.

Turkey Burgers with Carrot & Zucchini

Turkey Burgers with Carrot & Zucchini

1 lb. ground turkey
1 carrot, shredded
1 small zucchini, shredded
1 Tbsp. Halladay's Italian Mushroom or Garlic Tomato Basil Seasoning

Preheat oven to 350F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

Balsamic Chuck Roast

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 cup cold water and add 15 minutes before cooking is complete.

Green Salad with Walnuts and Feta

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
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.

Caprese Bites

20 to 30 cherry tomatoes
lb. fresh mozzarella
Olive oil
Halladay's Garlic Tomato Basil Seasoning

Cut bottom off cherry tomatoes so they sit flat and scoop out insides with a melon baller. Insert a small piece of mozzarella in each tomato, drizzle with olive oil and sprinkle with seasoning. Let sit five minutes before serving.

Greek Pasta Salad

1 lb. pasta, cooked, drained and cooled
1 cups feta cheese, crumbled
1 package cherry tomatoes, halved
1 cucumber, diced

Dressing:
cup olive oil
cup red wine vinegar
2 tsp. Halladay's Garlic Tomato Basil Seasoning
2 tsp. Halladay's Wood Fired Pizza blend

Combine all ingredients, reserving half the dressing. Chill until ready to serve, adding remaining dressing just before serving.

Zucchini and Pasta Salad

1 lbs. small zucchini, thinly sliced
1 (12 oz.) box pasta of choice, cooked and cooled
2 cups cherry tomatoes, halved
cup Kalamata olives, halved
1 cup crumbled feta cheese
cup slivered almonds or walnuts, toasted (optional)
⅓ cup olive oil
3 Tbsp. lemon juice
1 to 2 Tbsp. Halladay's Garlic Tomato Basil Seasoning

Combine all ingredients; salt and pepper to taste. Let chill.

Roasted Cauliflower Bruschetta

head large cauliflower, cut into bit size pieces
cup olive oil
2 Tbsp. capers, drained and rinsed
1-2 Tbsp. Halladay's Garlic Tomato Basil Seasoning, rehydrated in 1 Tbsp. hot water
12 thin baguette slices
cup basil, chopped

Place rack in upper third of oven; preheat to 400˚F. Combine cauliflower and olive oil. Roast 15-25 minutes, shaking the pan once. Remove from oven and add capers and seasoning; salt and pepper to taste. Heat a skillet to medium high. Brush both sides of baguette slices with olive oil. Grill each side for 3-5 minutes, until golden and crisp. Spread cauliflower mixture on baguette slices and garnish with basil.

Bruschetta Cheeseball

1 Tbsp. Garlic Tomato Basil Seasoning
1 (8 oz.) block cream cheese, softened
cup black olives, chopped, optional
1 cup mozzarella or Italian cheese blend, shredded
cup of walnuts, chopped

Combine seasoning and cream cheese; blend well. Fold in olives and shredded cheese. Chill for two hour. Roll in nuts.

Zucchini and Ricotta Roll-Ups

1 cup ricotta
1 Tbsp. Halladay's Garlic Tomato Basil Seasoning
3 small zucchinis, cut into -inch thick lengthwise strips
2 Tbsp. parmesan, grated

Heat a gas grill or grill pan to high. Place zucchini strips on grates and grill, covered until well browned and limp, 3-4 minutes per side. Transfer to a cooling rack. Combine ricotta and seasoning; season with salt and pepper. Spread a heaping teaspoon of ricotta over one side of each zucchini strip and roll and sprinkle with parmesan. Transfer to a lightly greased baking sheet and brown under broiler, about 1 minute.

Chicken Sausage with Roasted Broccoli Rabe

1 lb. broccoli rabe, trimmed
1 to 2 Tbsp. Halladay's Garlic Tomato Basil Seasoning
4 Tbsp. olive oil
2 lbs. chicken sausage, sliced
Splash lemon juice or dry white wine
Preheat oven to 450˚F. Bring a large pot of water to a boil. Salt water, add broccoli rabe and blanch for 2 minutes. Drain, pat dry and toss with remaining ingredients. Arrange in a single layer on a large rimmed baking sheet and bake 20-25 minutes, stirring occasionally.

Family-Style Meatball Fondue

1 small zucchini, shredded
1 lb. ground turkey
cup onion, finely diced
1 egg
1 Tbsp. olive oil
8 oz. mushrooms, finely diced
2 to 3 Tbsp. Halladay's Garlic Tomato Basil Seasoning
2 cups marinara sauce added to cup water
1 cup mozzarella, shredded
Baguette or bread of choice, thinly sliced and toasted

Preheat oven to 400˚F. Combine first 7 ingredients; form into small meatballs and arrange on a baking sheet. Bake until fully cooked, about 12 minutes. Meanwhile, simmer marinara sauce over medium heat for 5 minutes. Add meatballs to a casserole dish; top with sauce and cheese. Broil until cheese is hot and bubbly. Serve with bread.