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Halladay's Harvest BarnHarvest BarnRecipesLight & Delicious

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.

SIMILAR RECIPES
Chicken and Farro with Blistered Tomato Sauce

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.

Lasagna Dip

Lasagna Dip

1/2 cup Italian sausage, cooked and crumbled

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 1/2 cups ricotta

1 egg

2 Tbsp. Halladay's Garlic Tomato Basil Seasoning

Preheat oven to 375˚F. Combine all ingredients and pour into a pie plate. Bake until hot and golden brown, about 20 minutes

Easy Healthy Bolognese

Easy Healthy Bolognese

1 small onion, diced

1 carrot grated

1 lb. ground lean turkey

1 jar low-sodium marinara sauce

1 TBSP Garlic Tomato Basil Seasoning

1 spaghetti squash, halved and seeds removed

In a medium skillet, cook onion until soft. Add turkey and seasoning; cook until browned. Add marinara. Simmer until sauce is thick, 15-20 minutes. Place squash, cut sides down, on a rimmed glass dish and fill with about an inch of water. Microwave until soft, about 10-15 minutes, depending on the size of squash and microwave. Top "spaghetti" with meat sauce.

Stuffed Butternut Squash With Scampi Wild Rice

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.