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!
2 small zucchinis, sliced
2 Tbsp. olive oil
1 lb. salmon fillet
1 1/2 Tbsp. lemon juice
2 Tbsp. Halladay's Dilly Herb, Chardonnay or Garlic Herb Seasoning
Preheat oven to 400˚F. Toss zucchini with 1 Tbs. olive oil and 1 Tbs. of seasoning; season with salt and pepper. Arrange zucchini on a foil lined baking sheet. Place salmon on top of zucchini. Top with remaining oil, seasoning and tomatoes. Fold sides of foil over to form a packet. Bake 15 to 20 minutes.
1 lb chicken tenders
¼ cup white wine
¼ cup chicken stock
1 Tbsp Halladay’s Lemon Spinach Dip & Seasoning Blend
Salt & pepper, to taste
½ cup flour
1 Tbsp butter
1 Tbsp olive oil
1 lemon, thinly sliced
1 package fresh spinach
Combine white wine, chicken stock, and Halladay’s Lemon Spinach seasoning. Set aside.
Pat chicken tenders then season with salt and pepper. Dredge chicken in flour.
Heat olive oil and butter in a large sauté pan over medium-high heat. Cook tenders for approximately 2 to 3 minutes per side.
Add lemon slices and half of the seasoned wine & chicken stock mixture from step one to the chicken in the pan, cook for 1 to 2 more minutes or until chicken reaches a temperature of 165°F.
Remove chicken & lemons from the pan; set aside. Add the rest of the wine & stock mixture and spinach to the same pan. Cover and cook for 1 to 2 minutes, just until the spinach is slightly wilted. Add the chicken back to the pan, give a gentle stir; serve and enjoy!
1 1/2 lbs. small zucchini, thinly sliced
1 (12 oz.) box pasta of choice, cooked and cooled
2 cups cherry tomatoes, halved
1/2 cup Kalamata olives, halved
1 cup crumbled feta cheese
1/2 cup slivered almonds or walnuts, toasted (optional)
⅓ cup olive oil
3 Tbsp. lemon juice
1 to 2 Tbsp. Halladay's Garlic Tomato Basil Seasoning
Combine all ingredients; salt and pepper to taste. Let chill.
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.
1/2 cup olive oil
3 Tbsp. lemon juice
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 1/2 tsp. Dijon mustard
1/2 tsp. grated lemon peel
1/2 tsp. sugar
Whisk together ingredients until well blended. Salt and pepper to taste.