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LIGHT & DELICIOUS

Red Potato and Dill Salad

2 ½ lbs. red potatoes, diced
1 cup Greek yogurt
2 green onions, thinly sliced
3 ½ Tbsp. whole grain mustard
2 to 3 Tbsp. Halladay's Spicy Garlic Dill or Dilly Herb Seasoning

Boil potatoes until tender; drain and let cool. Meanwhile combine remaining ingredients. When potatoes are cooled, toss with yogurt mixture to coat.

Creamy Carrot and Herb Linguini

6 oz. uncooked whole-wheat linguini
2 cups carrot noodles and ribbons
¼ cup water
2 Tbsp. flour
2 cups low-fat milk
2 Tbsp. Halladay's Chardonnay Seasoning
½ cup parmesan, grated

Cook pasta according to package directions, adding carrots during last 3 minutes of cooking; drain. Heat a skillet over medium-low. Whisk flour and seasoning together with ¼ cup water and add to skillet. Slowly add milk, whisking constantly; bring to a simmer. Cook 5 minutes or until reduced to about 1 ½ cups; whisk in cheese. Toss with pasta mixture to coat. Let sit 5-10 minutes before serving.

Chicken and Asparagus Sauté

1 cup Greek yogurt
1 to 2 Tbsp. Halladay's Lemon Spinach Seasoning
¼ cup olive oil
2 lbs. boneless, skinless chicken breasts, split horizontally
1 lb. asparagus, thinly sliced on an angle
3 Tbsp. capers with brine

Combine yogurt and seasoning; set aside. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Cook chicken until golden, 3-4 minutes per side; set aside. Add asparagus, capers and brine to skillet. Cook, stirring often, until asparagus is tender. Dollop yogurt onto plates and top with remaining ingredients.

Seared Tofu with Bok Choy

1 (14 oz.) package extra firm tofu
½ 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 ¾-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.

Turkey Pizza Burgers

1 lb. ground turkey
1 ½ Tbsp. Halladay's Wood Fired Pizza Seasoning
½ cup marinara sauce
4 slices mozzarella

Combine turkey, seasoning and 2 Tbsp. marinara sauce; form into four patties. Grill, fry or bake until cooked through. Top with remaining marinara and mozzarella; heat until cheese is melted.

Dijon-Crusted Salmon

1 tsp. red wine vinegar
2 Tbsp. plain Greek yogurt
2 Tbsp. Halladay's Dilly Fish Seafood Seasoning
2 6 oz. salmon fillets skinned
½ cup whole wheat panko breadcrumbs
1 Tbsp. canola oil
1 Tbsp. Dijon mustard

Preheat oven to 450°F. Combine vinegar, yogurt and 1 Tbs. of seasoning; set aside. Arrange fish on a foil lined baking sheet; season with salt and pepper. Bake 10 minutes or to desired doneness. Remove pan from oven. Combine panko, remaining seasoning, oil and mustard and spoon evenly over fish. Broil for 1 to 2 minutes until topping is brown. Serve yogurt sauce over salmon.

Parchment Baked Fish

1 Tbsp. capers
1 to 2 Tbsp. Halladay's Dilly Fish Seafood Seasoning
2 Tbsp. lemon juice
1 fennel bulb, thinly sliced lengthwise
2 (6 oz.) filets of sole or flounder

Preheat oven to 400˚F. Combine capers, seasoning and lemon. Cut two pieces of parchment and place ¼ of fennel on each. Place packets on a baking sheet; bake for 12-15 minutes.

Zucchini and Ricotta Roll-Ups

1 cup ricotta
1 Tbsp. Halladay's Garlic Tomato Basil Seasoning
3 small zucchinis, cut into ¼-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.

Mediterranean Meatballs

1 lb. ground turkey
1 egg, beaten
½ apple, grated
1 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend

Preheat oven to 375˚F. Combine all ingredients until well blended; season with salt and pepper if desired. Roll to form about 12 meatballs. Bake until cooked through, about 15 minutes.

Beer Bread Mini Muffins

1 package Halladay's Vermont Beer Bread
4 Tbsp. butter
1 (12 oz.) can or bottle beer or club soda

Preheat oven to 350°F. Mix bread according to directions. Scoop batter into a well-greased mini muffin pan, filling each cup halfway full. Bake until cooked through, about 20 minutes. Makes 60 mini muffins.
*Muffins can be topped with shredded cheese, stuffed with sweet or savory fillings like mini meatballs.

Broccoli Pesto Dip

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
3 cups broccoli, steamed for 3 minutes
2/3 cup sliced or slivered almonds, toasted
1/3 cup parmesan, grated
2 to 3 Tbsp. lemon juice
¼ cup olive oil
½ cup ricotta cheese

Combine all ingredients in a blender or food processor until smooth, thinning with water until desired consistency. Salt and pepper to taste.

Buffalo Blue Cheese Turkey Burger

1 lb. ground turkey
1 egg
1 carrot, grated
1 to 2 Tbsp. Halladay's Buffalo Blue Cheese Burger Blend

Combine all ingredients; season with salt and pepper if desired. Form into 4 patties. Grill, broil or bake.

Lighten Up Alfredo

Recipe by Sandra Allonen

1 Tbsp. light butter
1 Tbsp. flour
1 cup non-fat milk
1 Tbsp. Halladay's Sundried Tomato Basil Alfredo Bistro Pasta Seasoning
2 Tbsp. light cream cheese
½ cup Parmesan, grated
1/8 tsp. nutmeg

In a saucepan, melt butter. Add flour and whisk until smooth. Slowly whisk in milk. Stir in cream cheese and seasoning until smooth; add nutmeg. Whisk in cheese and salt and pepper to taste.

Dijon-Herb Crusted Salmon

Dijon-Herb Crusted Salmon

1 tsp. red wine vinegar
2 Tbsp. plain Greek yogurt
2 Tbsp. Halladay's Dilly Fish Seafood Seasoning
2 6 oz. salmon fillets skinned
½ cup whole wheat panko breadcrumbs
1 Tbsp. canola oil
1 Tbsp. Dijon mustard

Preheat oven to 450°F. Combine vinegar, yogurt and 1 Tbs. of seasoning; set aside. Arrange fish on a foil lined baking sheet; season with salt and pepper. Bake 10 minutes or to desired doneness. Remove pan from oven. Combine panko, remaining seasoning, oil and mustard and spoon evenly over fish. Broil for 1 to 2 minutes until topping is brown. Serve yogurt sauce over salmon.

Salmon and Summer Veggies in Foil

Salmon and Summer Veggies in Foil

2 small zucchinis, sliced
2 Tbsp. olive oil
1 lb. salmon fillet
1 ½ Tbsp. lemon juice
2 Tbsp. Halladay's Dilly Herb or Chardonnay Seasoning

Preheat oven to 400°F. Toss zucchini with 1 Tbs. olive oil and 1 Tbs. of seasoning; season with salt and pepper. Arrange zucchini on a foil lined baking sheet. Place salmon on top of zucchini. Top with remaining oil, seasoning and tomatoes. Fold sides of foil over to form a packet. Bake 15 to 20 minutes.

Easy Healthy Bolognese

Easy Healthy Bolognese

1 small onion, diced
1 lb. ground lean turkey
½ package Halladay's Classic Meat Sauce Bistro Pasta Seasoning
1 jar low-sodium marinara sauce
1 spaghetti squash, halved and seeds removed

In a medium skillet, cook onion until soft. Add turkey and seasoning; cook until browned. Add marinara. Simmer until sauce is thick, 15-20 minutes. Place squash, cut sides down, on a rimmed glass dish and fill with about an inch of water. Microwave until soft, about 10-15 minutes, depending on the size of squash and microwave. Top "spaghetti" with meat sauce.

Carb-Free Turkey Bolognese with Spaghetti Squash

1 medium onion, diced
1 lb. ground turkey
1 package Halladay's Classic Meat Sauce Bistro Pasta Seasoning
1 (28 oz.) can crushed tomatoes
½ cup non-fat half & half, optional
1 spaghetti squash, halved and seeds removed

In a medium skillet, cook onion until soft. Add turkey and seasoning; cook until browned. Add tomatoes, bring to a boil. Reduce heat to low and simmer until sauce is thick, about 30 minutes. Add half & half, if desired. Place squash, cut sides down, on a rimmed glass dish and fill with about an inch of water. Microwave until soft, about 10-15 minutes, depending on the size of squash and microwave. Top "spaghetti" with meat sauce.

Dilly Glazed Fish

Dilly Glazed Fish

1 to 2 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning
2 Tbsp. olive oil
1 Tbsp. honey
1 Tbsp. balsamic vinegar or lemon juice
White fish, such as cod

Whisk together seasoning, oil, honey and vinegar. Cook fish until almost done; in the last five minutes of cooking, pour mixture over desired fish.

Garlicky Quinoa and Garbanzo Bean Salad

Garlicky Quinoa and Garbanzo Bean Salad

½ cup quinoa
1 cup water
1 (15 oz.) can garbanzo beans, drained
2 cups steamed broccoli
1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
2 tsp. course-grain mustard
3 Tbsp. olive oil

In a small saucepan, bring quinoa and water to a boil. Reduce heat, cover and simmer until quinoa is tender and water is absorbed, about 15 minutes. Combine quinoa, beans, broccoli, seasoning, mustard and olive oil in a bowl; mix well. Season with salt and pepper to taste.

Baby Kale & Lentil Bow Ties

¼ cup cooked lentils
1 (12 oz.) box farfalle (bow-tie pasta)
1 onion, finely chopped
1 rib celery with leafy top, chopped
¼ cup olive oil
2 Tbsp. Halladay's Rustic Tuscan Oil Blend
4 cups baby kale
Lemon juice to taste

Bring a large pot of water to a boil and add pasta. While pasta is cooking, sauté onion and celery with olive oil until softened; add seasoning. Drain pasta, reserving 1 cup of the cooking water. Add pasta cooking water to onion and celery pan, then toss with pasta, lentils and kale. Add lemon juice and season with salt and pepper to taste.

Turkey Lettuce Cups

Turkey Lettuce Cups

1 lb. ground turkey
1 cup onion, finely chopped
1 cup mushroom, finely chopped
2 Tbsp. Halladay's Roasted Red Pepper Seasoning
1 Tbsp. sesame oil
1 Tbsp. low-sodium soy sauce
1 Tbsp. hoisin sauce
1 heart romaine lettuce
1 to 2 carrots, shredded for topping

Combine turkey, onion, mushroom, seasoning and sesame oil in a skillet and cook over medium heat until cooked through. Add hoisin and soy sauce; mix well. Serve in lettuce leaves topped with carrot.

Garlic & Rosemary Turkey Burgers

Garlic & Rosemary Turkey Burgers

1 lb. ground turkey
1 carrot, shredded
1 small zucchini, shredded
½ cup mushrooms, chopped
1 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend

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

Roasted Red Pepper Spread

½ cup light or regular sour cream
½ cup light or regular mayo
1 Tbsp. Halladay's Roasted Red Pepper Seasoning

Combine all ingredients. Use as a dip or to top sandwiches, wraps, tacos, etc.

Lemon Parmesan Fish

Lemon Parmesan Fish

½ cup Corn Flakes cereal, crushed
1 Tbsp. Parmesan cheese, grated
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. butter, melted
¼ tsp. pepper
4 (4 oz.) pieces flounder or sole

Preheat oven to 450°F. Spray pan with nonstick spray. Combine all ingredients except fish. Sprinkle mixture over fish and bake until fish flakes easily, about 15 minutes.

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

Horseradish Sandwich Spread

½ cup light or regular sour cream
½ cup light or regular mayo
1 Tbsp. Dijon mustard
1 Tbsp. Halladay's Horseradish Seasoning

Combine all ingredients.

White Bean Turkey Chili

White Bean Turkey Chili

1 small onion, chopped
1 to 1 ½ lbs. ground turkey
1 (14.5 oz.) can crushed tomatoes
2 (15 oz.) can cannellini or white kidney beans, rinsed
1 cup dark beer, optional
1 package Halladay's Farmhouse Chili Seasoning

In a large pot, sauté onion until soft, about 3-5 minutes. Add turkey and brown. Add remaining ingredients. Simmer for 30 minutes or until flavors are well blended.

Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

1 lb. potatoes, cubed (or use frozen potatoes)
¼ cup olive oil
2 Tbsp. Halladay's Roasted Garlic & Rosemary

Preheat oven to 425°F. Toss together all ingredients and roast until potatoes are tender, about 30-40 minutes. To speed this recipe up, microwave potatoes until softened and bake 20-25 minutes.

Cucumber Dill Pasta Salad

1 cup light or regular mayo
2 Tbsp. Halladay's Cucumber Dill Seasoning
1 lb. bowtie pasta, cooked
2 Tbsp. olive oil
½ cup celery, chopped
½ cup onion, chopped
½ cup cucumber, peeled, seeded and chopped
½ cup cherry tomatoes, halved
Salt and pepper, to taste

Combine mayo and seasoning; toss with all other ingredients. Let chill 1 hour before serving.

Creamy Cucumber Dill Seafood

Creamy Cucumber Dill Seafood

⅓ cup cucumber, peeled, seeded and chopped
⅓ cup fat-free or regular sour cream
⅓ cup plain yogurt
1 tsp. Dijon mustard
1 Tbsp. Halladay's Cucumber Dill Seasoning
Seafood of choice

Combine all ingredients. Serve over seafood.

Mexican Salad

Mexican Salad

1 pint light or regular sour cream
½ cup mayo
1 Tbsp. Halladay's Roasted Red Pepper Seasoning
1 head romaine lettuce, chopped
2 chicken breasts, cooked and sliced
½ cup red onion, sliced
½ cup black olives, sliced
½ cup red kidney beans, cooked
½ cup corn, cooked

Combine sour cream, mayo and seasoning; toss with remaining ingredients.

Shrimp Scampi in Light Cream Sauce

Shrimp Scampi in Light Cream Sauce

¼ cup unsweetened almond milk
5 Tbsp. plain Greek yogurt
Juice of 1 lemon, optional
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
½ cup yellow and orange bell pepper, sliced
1 lb. wheat pasta, cooked and drained
1 lb. shrimp, peeled and washed

Heat a non-stick skillet over medium heat, add cooking spray and peppers and cook for 2-3 minutes. Add almond milk yogurt and lemon into the sauce and add seasoning; simmer for 5 minutes to thicken. In a separate skillet, add shrimp and cook through, about 3-5 minutes, flipping occasionally. Toss pasta and shrimp with sauce; season with black pepper to taste. Serve immediately.

Seafood Pasta Salad

Seafood Pasta Salad

1 lb. rotini or bowtie pasta, cooked and drained
2 Tbsp. vegetable oil
½ cup celery, chopped
½ cup red onion, diced
1 lb. medium shrimp, peeled, deveined and cooked
1 to 2 Tbsp. Halladay's Lobster Bisque Seasoning
1 cup light or regular mayo

Toss together ingredients; let chill.