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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.

SIMILAR RECIPES

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.

Bacon, Beef & Mushroom Ragu

Bacon, Beef & Mushroom Ragu

3 to 4 slices of bacon, chopped
¼ lb. cremini mushrooms, chopped
2 to 3 Tbsp. Halladay's Rustic Tuscan Oil Blend
1 lb. ground beef
1 medium onion, finely chopped
3 Tbsp. tomato paste
2 cups beef stock
1 lb. ziti or pasta of choice
Grated parmesan cheese, for topping

Bring a large pot of water to a boil. Meanwhile, in a deep skillet cook bacon until crispy. Add mushrooms and seasoning. Cook until mushrooms brown, about 4 minutes. Add the beef and cook, breaking up into small pieces with a spatula, until browned, about 5 minutes. Add onion, cover and cook until softened, about 5 minutes. Add tomato paste and cook another minute. Add stock, reduce heat to low and simmer while pasta cooks. Salt the water and cook pasta until al dente. Drain, reserving ½ cup of the pasta cooking water. Return pasta and cooking water to the hot pot. Toss with half the ragu. Serve pasta topped with remaining ragu and cheese.

Easy Chicken Cassoulet

2 Tbsp. olive oil
4 chicken leg quarters, about 1 ½ lbs.
4 slices of bacon, chopped
1 onion, finely chopped
2 carrots, peeled and cut into ½ - inch pieces
2 ribs celery, cut into ½ - inch pieces
2 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
1 ½ cups chicken stock
1 (15 oz.) can cannellini beans, drained and rinsed
2 cups breadcrumbs or panko breadcrumbs

Preheat oven to 375°F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.

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.