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!
3 lbs red potatoes, cooked, halved and sliced
¼ cup red wine vinegar
1 tsp Dijon mustard
½ cup olive oil
1 Tbsp Halladay’s Harvest Barn Garlic Herb Dip and Seasoning Blend
Salt and fresh ground pepper to taste
Toss dressing with slightly cooled potatoes. Serve warm or at room temperature.
1 tsp. red wine vinegar
1/4 cup plain Greek yogurt
2 tsp Halladay's Dilly Herb Seasoning
2 6 oz. salmon fillets skinned
1/2 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.
1 lb chicken tenders
¼ cup white wine
¼ cup chicken stock
1 Tbsp Halladay’s Lemon Spinach Dip & Seasoning Blend
Salt & pepper, to taste
½ cup flour
1 Tbsp butter
1 Tbsp olive oil
1 lemon, thinly sliced
1 package fresh spinach
Combine white wine, chicken stock, and Halladay’s Lemon Spinach seasoning. Set aside.
Pat chicken tenders then season with salt and pepper. Dredge chicken in flour.
Heat olive oil and butter in a large sauté pan over medium-high heat. Cook tenders for approximately 2 to 3 minutes per side.
Add lemon slices and half of the seasoned wine & chicken stock mixture from step one to the chicken in the pan, cook for 1 to 2 more minutes or until chicken reaches a temperature of 165°F.
Remove chicken & lemons from the pan; set aside. Add the rest of the wine & stock mixture and spinach to the same pan. Cover and cook for 1 to 2 minutes, just until the spinach is slightly wilted. Add the chicken back to the pan, give a gentle stir; serve and enjoy!
1 lb. Brussels sprouts, trimmed of ends and halved
3 Tbsp. olive oil
1/2 cup balsamic vinegar
1 tsp. Halladay's Garlic Tomato Basil Seasoning
Preheat oven to 400˚F. Toss Brussels sprouts with oil and season with salt and pepper; pour on a roasting pan. Roast 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Remove from oven. In a small saucepan, combine vinegar and seasoning. Bring to a boil, reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Drizzle over Brussel sprouts and serve.
2 1/2 lbs. red potatoes, diced
1 cup Greek yogurt
2 green onions, thinly sliced
3 1/2 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.