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!
20 to 30 cherry tomatoes
1/2 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.
2 small zucchini spiralized
¼ cup olive oil
1 tsp Halladay's Harvest Barn Garlic Tomato Basil Seasoning
2 Tbsp Balsamic Vinegar
¼ cup black olives sliced
⅓ cup cubed feta or buffalo mozzarella cheese
½ cup cherry tomatoes quartered
Combine olive oil, seasoning and vinegar. Let sit at least 15 minutes to hydrate herbs. Blend all ingredients together. If this salad is made a couple hours ahead the zucchini soaks up the flavor of the dressing and the other ingredients.
1 lb rotini or bow tie pasta
½ lb salami, chopped
1 can artichoke hearts, quartered
2 cups cherry tomatoes, halved
1 cup kalamata or black olives, pitted and halved
½ lb provolone cheese, sliced and chopped
½ red onion, thinly sliced
½ cup grated parmesan cheese, optional
For the vinaigrette:
1 cup olive oil
½ cup red wine vinegar
2 Tbsp Halladay’s Garlic Parmesan Dip and Seasoning Blend
Cook the pasta; set aside to cool. Make the vinaigrette while the pasta cooks.
Once pasta is cooled, add to a large bowl along with the rest of the ingredients. Add salt & pepper to taste. Serve immediately, or chill before serving. Toss with Parmesan cheese before serving, if desired.
1 lb. pasta of choice
1 1/2 cups feta cheese, crumbled
1 package cherry tomatoes, halved
1 cucumber, diced
1/2 cup kalamata olives, pitted and cut in half
Dressing ingredients:
1/2 cup olive oil
1/4 cup red wine vinegar
2 tsp. Halladay's Garlic Tomato Basil Seasoning
2 tsp. Halladay's Wood Fired Pizza Seasoning
Cook pasta according to package directions, we like al dente. Drain and set aside to cool.
Add feta cheese, tomatoes, cucumber, and black olives to a large bowl. Set aside.
Make the dressing in a small separate bowl; combine olive oil, red wine vinegar, Garlic Tomato Basil & Wood Fired Pizza Seasonings. Whisk well to combine.
Add cooled, cooked pasta to the large bowl with tomatoes, cucumber, feta and olives. Pour in half of the dressing, toss to combine. Chill for at least one hour before serving. Add remaining dressing and toss to coat just before serving.
1 1/2 lbs. small zucchini, thinly sliced
1 (12 oz.) box pasta of choice, cooked and cooled
2 cups cherry tomatoes, halved
1/2 cup Kalamata olives, halved
1 cup crumbled feta cheese
1/2 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.