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!
1 Tbsp Halladay’s Vermont Special Sauce Seasoning
1 lb ground turkey
Prepared Vermont Special Sauce
Shredded lettuce, cheddar cheese, cherry tomatoes sliced in half, avocado slices, thin sliced red onions
Add seasoning, salt and pepper to taste, to turkey burger. Sauté in small pan until the turkey is cooked through then drain. Assemble ingredients in salad bowls. Drizzle with Vermont Special Sauce.
1 lb lean ground beef
1 Tbsp Halladay’s Vermont Special Sauce Seasoning
1 package Shredded cheddar cheese
Prepared Vermont Special Sauce
Pizza crust of choice
Sliced thin red onions, pickle chips, shredded lettuce, and toppings of choice
Preheat oven to temperature specified on dough package. While oven is pre-heating, prepare ground beef.
In a sauté pan over medium heat, combine ground beef with our Vermont Special Sauce seasoning. Cook until no longer pink, breaking up pieces and stirring occasionally. Add salt and pepper to taste. Drain beef and set aside.
Spread a thin layer of prepared Vermont Special Sauce on the pizza dough. Top with the cooked beef and shredded cheese, reserving some for garnish after cooked.
Cook according to pizza dough directions, or until crust is cooked and the cheese is melted.
Remove pizza from the oven and top with the shredded lettuce, pickles and red onion. Drizzle a little more Special Sauce on the pizza along with some shredded cheddar. Slice and serve.
We made one 10” pizza and two 5” pizzas with this recipe.
⅓ cup sour cream or Greek yogurt
⅓ cup mayo
⅓ cup ketchup
1 Tbsp Halladay’s Vermont Special Sauce Seasoning
Combine all ingredients, mix well. Use for a dipping sauce or condiment.
1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix
1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)
1 medium zucchini, halved and sliced diagonally
2 Tbsp. capers/ drained and chopped
1 cup cherry tomatoes, halved
1 cup of farro
2 Tbsp. Greek Yogurt
1/2 cup of water
3 Tbsp. grated Parmesan cheese
2 Tbsp.Greek Yogurt
2 cloves of garlic minced
3 Tbsp. of olive oil
Cook farro in boiling salted water for 18 to 20 minutes and drain.
Saute zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.
Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.
In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.
To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.
Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.
The trick is to use perfectly ripe avocados. It should be prepared just before serving so that the avocados are just right.
3 ears of corn, cooked and cut off the cob
1 lb cherry tomatoes, halved
2 ripe avocados, peeled and roughly chopped
˝ red onion, thinly sliced
1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip and Seasoning Blend
2 Tbsp olive oil
2 to 3 Tbsp lime juice
fresh cilantro for garnish, if desire
Gently toss all ingredients together; add salt and pepper to taste.