Halladay's Harvest BarnHarvest BarnRecipesLight & Delicious

Chicken and Asparagus Saute

1 cup Greek yogurt

1 to 2 Tbsp. Halladay's Lemon Spinach Seasoning

1/4 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.


Lemon Spinach Goat Cheese Dip

1 cup Greek yogurt

1/2 cup mayo

1 tsp. finely grated lemon zest

1/2 cup crumbled feta or goat cheese

2 Tbsp. Halladay's Lemon Spinach Seasoning

Combine all ingredients; blend well. Let chill two hours.

Spinach and Feta Dip

1 cup mayo

2 cups Greek yogurt

2 Tbsp. Halladay's Lemon Spinach Seasoning

1 cup feta cheese, crumbled

1 cup mozzarella cheese, shredded

⅓ cup Kalamata olives, chopped

1 (10 oz.) package frozen spinach, defrosted and drained

Preheat oven to 350˚F. Combine mayo, yogurt and seasoning. Fold in feta, mozzarella, olives and spinach. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes. Serve with pita chips or French bread.

Skinny Lemon Spinach Dip

Skinny Lemon Spinach Dip

1 cup plain Greek yogurt

1/2 cup frozen spinach, defrosted and well drained

1/4 cup feta

1 Tbsp. Halladay's Lemon Spinach Seasoning

Combine all ingredients. Let chill at least 2 hours before serving.

Lemon Vinaigrette

Lemon Vinaigrette

1/2 cup olive oil

3 Tbsp. lemon juice

1 Tbsp. Halladay's Lemon Spinach Seasoning

1 1/2 tsp. Dijon mustard

1/2 tsp. grated lemon peel

1/2 tsp. sugar

Whisk together ingredients until well blended. Salt and pepper to taste.