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!
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
1/4 cup olive oil
1/2 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.
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.
2 small zucchini, spiralized
2 tsp Halladay's Harvest Barn Bistro Pasta Scampi Mix hydrated in 1 Tbsp Hot Water
1 Tbsp Olive Oil
1 Tbsp Butter
1 tsp lemon zest
2 fresh squeezed lemons
1 Tbsp Parmesan cheese
Heat Olive Oil and butter in skillet. Add hydrated Scampi mix, for 30 seconds and then add in zucchini noodles. Cook for 1 to 2 minutes or just until slightly soft. Add lemon zest, Parmesan cheese and a couple squeezes of fresh lemon juice. Salt and pepper to taste and serve.
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
3 Tbsp. butter
3 Tbsp. olive oil
Parmesan cheese, grated
10 small red potatoes, halved
Preheat oven to 350˚F. Add seasoning to 1-2 Tbsp. of hot water; let sit 30 seconds. Melt butter and mix with oil. Pour mixture on the bottom of a baking dish. Sprinkle Parmesan to coat pan. Sprinkle hydrated seasoning over pan. Arrange potatoes, face down, in one layer on baking sheet. Bake until tender and golden brown, about 45 minutes.
3 lbs. butternut squash, halved and seeded
4 Tbsp. unsalted butter
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
1/4 cup flour
4 cups milk
1 cup heavy cream
1 package no-cook lasagna noodles
3 cups parmesan cheese, finely grated
Preheat oven to 450˚F. Brush squash with olive oil; bake until soft, 45-50 minutes. Let cool, scoop out flesh; set aside. Melt butter in large skillet over medium-low heat. Whisk in flour and seasoning; cook for 3 minutes. Whisk in milk until smooth. Simmer until thickened, about 10 minutes, stirring occasionally. Stir in squash; season with salt and pepper. NOTE: sauce can be made 3 days in advance and refrigerated. Reduce oven to 375˚F. Beat cream until medium peaks form; set aside. Grease a 9X13-inch baking dish; spread 1 cup of sauce on bottom and cover with a layer of noodles. Add a layer of sauce and top sprinkle with cheese. Continue to layer until noodles and sauce are gone. Place final layer of noodles on top and cover with cream and remaining cheese. Cover with foil; bake for 30 minutes. Remove foil and continue baking until top is golden brown, about 10 minutes. Let cool 5 minutes before serving.