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Roasted Cauliflower Bruschetta

1/2 head large cauliflower, cut into bit size pieces

1/4 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

1/4 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.

SIMILAR RECIPES
Cheesy Cauliflower Bake

Cheesy Cauliflower Bake

1 head cauliflower, cut into florets

3 Tbsp. butter

1/4 cup flour

2 cups milk

2 Tbsp. Halladay's Lobster Bisque Seasoning

1 1/4 cup cheddar cheese, shredded

1/2 cup panko breadcrumbs

Preheat oven to 375˚F. Steam cauliflower until soft, 5-10 minutes; transfer to a baking dish. Melt butter in a saucepan, whisk in flour until smooth. Add milk and simmer until thickened; add seasoning. Slowly add cheese, stirring until melted; pour over cauliflower. Top with breadcrumbs and bake until golden brown, about 15-20 minutes.

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.

Guinness Barley Lamb Stew

Guinness Barley Lamb Stew

1 package Halladay's Farmhouse Barley Vegetable Stew

1 to 1 1/2 lbs. lamb stew meat (or beef chuck roast)

12-16 oz. Guinness (or stout of your choice)

1 (10.5 oz.) can cream of mushroom soup

4 carrots, cut into 1-inch pieces

3 potatoes, cut into 1-inch pieces

3 ribs celery, chopped

1 onion, finely chopped

6 cups water

Combine all ingredients in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours.

Stuffed Celery Bites

Stuffed Celery Bites

1 (8 oz.) bar cream cheese, softened

1 Tbsp. Halladay's Garlic Chive Seasoning

Celery, cut into pieces

Toasted sunflower seeds, optional

Combine cream cheese and seasoning. Fill celery and top with seeds.