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Halladay's Harvest Barn

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!
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WHOLESALE FUNDRAISERS FAIRS AND FESTIVALS BLOG

Halladay's Harvest Barn Harvest Barn Recipes Light & Delicious

Turkey Bolognese

2 medium or 3 small zucchini spiralized

1 carrot grated

1 lb Ground Turkey

2 Tbsp olive oil

1 Tbsp Halladay's Harvest Barn Garlic Tomato Basil Dip and Seasoning Blend

1 jar of your favorite pasta sauce

1 Tbsp half and half or heavy cream

In a medium saucepan brown turkey and carrots in 1 Tbsp. olive oil. Add in Garlic Tomato Basil seasoning and the pasta sauce. Simmer for 15 to 20 minutes. Stir in cream just before serving.

When sauce is almost done, cook zucchini noodles in 1 Tbsp of olive oil for 1 to 3 minutes until slightly soft. Top with prepared sauce and serve immediately

SIMILAR RECIPES

Chicken and Farro with Blistered Tomato Sauce

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.

Tomato Basil Zucchini Noodle Salad

2 small zucchini spiralized

¼ cup olive oil

1 tsp Halladay's Harvest Barn Garlic Tomato Basil Seasoning

2 Tbsp Balsamic Vinegar

¼ cup black olives sliced

⅓ cup cubed feta or buffalo mozzarella cheese

½ cup cherry tomatoes quartered

Combine olive oil, seasoning and vinegar. Let sit at least 15 minutes to hydrate herbs. Blend all ingredients together. If this salad is made a couple hours ahead the zucchini soaks up the flavor of the dressing and the other ingredients.

Mexican Zucchini Casserole

2 Tbsp olive oil

1 medium onion, chopped.

2 medium zucchinis halved and sliced.

1 cup fresh or frozen corn kernels

1 can diced tomatoes.

1 Tbsp Halladay’s Harvest Barn Garlic Chipotle Blend

2 cans black beans drained and rinsed.

8 (6”) corn tortillas

1 ½ cups shredded jack or Mexican cheese blend.

(1 lb. cooked ground turkey or beef, for the non-vegetarian version)

Preheat oven to 350°F. Heat oil in a skillet and cook onions and zucchini until soft. Add in corn, tomatoes, Halladay’s Chipotle Seasoning and beans. Cook until the liquid reduces by half. (If adding meat, add cooked ground turkey or beef to veggie mixture and simmer to combine flavors)

Coat a 9 x 13-inch pan with cooking spray. Spoon ⅓ of the vegetable mixture on the bottom of the pan, spreading evenly. Top with four tortillas. Spoon half of the remaining veggie mixture evenly atop the tortillas, then add four more tortillas. Finish off by spooning the last of the veggie mixture and sprinkling the top with shredded cheese.

Bake for approximately 30 to 35 minutes, or until hot and bubbly. Serve with sour cream, crumbled tortilla chips, avocado, scallions or your favorite toppings.

Turkey Burgers with Carrot & Zucchini

1 lb. ground turkey

1 carrot, shredded

1 small zucchini, shredded

1 Tbsp. Halladay's Italian Mushroom or Garlic Tomato Basil Seasoning

Preheat oven to 350˚F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

See more "Recipes" here