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
½ 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.
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
½ 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.
Saut� 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.
1 lb. pasta, cooked, drained and cooled
1 ½ cups feta cheese, crumbled
1 package cherry tomatoes, halved
1 cucumber, diced
Dressing:
½ cup olive oil
¼ cup red wine vinegar
2 tsp. Halladay's Garlic Tomato Basil Seasoning
2 tsp. Halladay's Wood Fired Pizza Seasoning
Combine all ingredients, reserving half the dressing. Chill until ready to serve, adding remaining dressing just before serving.
1 ½ lbs. small zucchini, thinly sliced
1 (12 oz.) box pasta of choice, cooked and cooled
2 cups cherry tomatoes, halved
½ cup Kalamata olives, halved
1 cup crumbled feta cheese
½ 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.
½ cup olive oil
¼ cup balsamic vinegar
1 Tbsp. Halladay's Garlic Tomato Basil Seasoning
2 to 3 large ripe tomatoes
Buffalo mozzarella cheese
Combine olive oil, balsamic vinegar, Halladay's Garlic Tomato Basil Seasoning and let sit for at least one hour. Slice tomatoes and cheese. Lay tomatoes and cheese on a serving dish and drizzle with the dressing before serving.