Halladay's Harvest BarnHarvest BarnRecipesLight & Delicious

Sun Dried Tomato Basil Alfredo Zoodles

3 small zucchini spiralized and lightly cooked


¼ cup butter

1 cup regular of non-fat half and half

1 ½ cups grated Parmesan cheese

1 ½ Tbsp Sundried Tomato Basil Alfredo Seasoning Blend

In a medium saucepan, melt butter over medium heat. Add the half and half and the seasoning, simmer on low heat for 2 to 3 minutes. Whisk in the Parmesan until smooth. Toss with zucchini noodles and serve immediately.


Zucchini Crisp

6 cups peeled and diced zucchini

1 cup sugar

3 Tbsp cinnamon

1 stick butter

1 package Halladay's Apple Crisp Mix.

Toss zucchini with cinnamon and sugar. Let rest for 30 minutes and drain liquid. Dump into 9X12 pan. Cut one stick of butter into small pieces and blend with Halladay's Apple Crisp mix. Crumble topping mixture over zucchini. Bake at 350˚F for approximately 35-40 minutes, or until bubbly and lightly browned.

Zucchini and Ricotta Roll-Ups

1 cup ricotta

1 Tbsp. Halladay's Garlic Tomato Basil Seasoning

3 small zucchinis, cut into 1/4-inch thick lengthwise strips

2 Tbsp. parmesan, grated

Heat a gas grill or grill pan to high. Place zucchini strips on grates and grill, covered until well browned and limp, 3-4 minutes per side. Transfer to a cooling rack. Combine ricotta and seasoning; season with salt and pepper. Spread a heaping teaspoon of ricotta over one side of each zucchini strip and roll and sprinkle with parmesan. Transfer to a lightly greased baking sheet and brown under broiler, about 1 minute.

Buttermilk Pancakes

Buttermilk Pancakes

1 egg

2 Tbsp. Butter, melted or oil

1 cup buttermilk, or 1 cup milk mixed with 1 Tbsp. Vinegar or lemon juice

1 1/2 cups Halladay's Buttermilk Pancake Mix

Consider some fun add-ins: coconut flakes, chocolate chips, blueberries with some finely grated lemon zest

Whisk together egg, butter and buttermilk until foamy. Add pancake mix and blend until most of the lumps are gone; let sit 2-5 minutes.

Meanwhile, heat a frying pan or griddle over medium-high heat. Brush pan lightly with oil or spray with non-stick cooking spray. Drop about ¼ cup of batter onto pan. Flip pancake over once bubbles have risen to the surface and cook the second side until golden.


3 cups egg noodles

1 cup frozen peas

½ stick butter

1 Tbsp Halladay’s Chardonnay Seasoning Blend

1 ½ cups regular or non-fat half and half

1 cup Parmesan cheese

2 cans light tuna, drained

8 oz. cooked mushrooms, optional

1 cup shredded mozzarella cheese

Crushed crackers for topping, optional

Cook noodles according to package directions. Add frozen peas to boiling water in the last 30 seconds of cooking. Drain.

Meanwhile, melt butter in small saucepan. Add in Halladay’s Chardonnay Seasoning half and half and Parmesan cheese. Whisk for 3 to 5 minutes over medium heat until well blended and sauce is slightly thickened. Toss noodles and peas with sauce, add tuna and cooked mushrooms (if desired) and pour into a casserole dish. Top with mozzarella cheese.

Bake at 350F for 20 to 25 minutes. You can add crushed cracker crumbs to the top of the casserole for the last 10 minutes of cooking, if desired.