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 lb of large shrimp/shelled
3 small zucchini spiralized
1 Tbsp of Halladay’s Harvest Barn Bistro Pasta Scampi mix hydrated in 1 Tbsp hot water
1 Tbsp Butter
1 Tbsp Olive Oil
Heat olive oil and butter in skillet. Add hydrated Scampi mix and shrimp. Cook just until shrimp are pink. Remove shrimp from pan with slotted spoon. Cook zucchini noodles 1 to 2 minutes just until slightly soft. Add in shrimp for one more minute to combine. Top with Parmesan cheese if desired.
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 medium butternut squash
1 Tbsp olive oil
1 small yellow onion, finely chopped
1 cup mushrooms, finely chopped
1 cup wild rice
½ cup frozen green peas
2 Tbsp Halladay’s Harvest Barn Scampi Seasoning
1 cup grated Parmesan Cheese, optional
Roast Squash:
Preheat oven to 350°F. Cut the Butternut Squash in half lengthwise and remove seeds with a spoon.
Place cut side down on a baking sheet and roast for 45 minutes, or until soft.
Rice Filling:
Heat oil in a large pot or Dutch Oven, add mushrooms and onions and sauté for 2 to 3 minutes until onions are soft. Add rice and stir well to combine. Add peas, Scampi seasoning, and salt and pepper to taste. Cook for 5 minutes. Add 1 cup of water and bring to a boil. Turn heat to low, cover and simmer for 25 to 30 minutes. Turn off heat and let sit for 5 to 10 minutes.
Assemble the Squash:
Once the squash is fork tender, scoop out some of the flesh leaving ½ inch thick around the shell.
Add the squash pulp to the rice mixture. Spoon the rice and squash mixture evenly into the shells.
If using parmesan cheese sprinkle ¼ cup over each squash half. Broil on high for about 3 minutes for cheese to melt and brown nicely.
4 Tbsp. butter
1 Tbsp. olive oil
2 tsp. Halladay's Scampi Bistro Pasta Seasoning
1 lb. shrimp, deveined
Combine ingredients in a small skillet. Saute 2-3 minutes, until shrimp are cooked through. Thread one shrimp on each skewer and serve.
1 lb. salmon
4 Tbsp. unsalted butter, melted
1 Tbsp. lemon juice
1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning, hydrated in 2 Tbsp. hot water
Preheat oven to 375˚F. Line baking sheet with foil and place salmon in the middle. Whisk together butter, seasoning and lemon and pour over fish. Fold sides of foil over to form a packet. Bake 15 to 20 minutes. Great served over pasta or zucchini noodles.