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Sausage and Broccoli Rabe Flatbreads

1 Tbsp. olive oil
12 oz. broccoli rabe, trimmed and coarsely chopped
1 (8.8 oz.) package naan
5 oz. spicy Italian sausage, cooked and crumbled
⅓ cup pizza sauce
⅓ cup ricotta
1 Tbsp. Halladay's Roasted Red Pepper Seasoning

Combine oil and broccoli rabe on a rimmed baking sheet. Broil until slightly browned, about 3-5 minutes. Remove and add naan; broil 1-2 minutes on each side until slightly gold. Divide sauce evenly among naan. Combine ricotta and seasoning; dollop onto naan. Top with broccoli rabe and sausage. Broil until cheese melts, 2-3 minutes.

SIMILAR RECIPES

Chicken Sausage with Roasted Broccoli Rabe

1 lb. broccoli rabe, trimmed
1 to 2 Tbsp. Halladay's Garlic Tomato Basil Seasoning
4 Tbsp. olive oil
2 lbs. chicken sausage, sliced
Splash lemon juice or dry white wine
Preheat oven to 450˚F. Bring a large pot of water to a boil. Salt water, add broccoli rabe and blanch for 2 minutes. Drain, pat dry and toss with remaining ingredients. Arrange in a single layer on a large rimmed baking sheet and bake 20-25 minutes, stirring occasionally.

Pizza Supreme Dip

8 oz. bulk Italian sausage
½ cup chopped red or green peppers, diced
1 cup mushrooms, chopped
¼ cup ripe olives
1 (15 oz.) can tomato sauce
2 Tbsp. Halladay's Wood Fired Pizza Seasoning
1 cup mozzarella, shredded

Preheat oven to 350˚F. Brown sausage in a skillet, breaking it up with a wooden spoon as you cook. Sauté onions, peppers and mushrooms until tender. Add tomato sauce and seasoning; simmer for 10 to 15 minutes. Add olives and pour into decorative pie plate or ramekin. Sprinkle with mozzarella and util hot and bubbly, about 20 minutes. Serve with French bread.

Brussel Sprouts with Italian Balsamic Glaze

Brussel Sprouts with Italian Balsamic Glaze

1 lb. Brussel sprouts, trimmed of ends and halved
3 Tbsp. olive oil
½ cup balsamic vinegar
1 tsp. Halladay's Garlic Tomato Basil Seasoning

Preheat oven to 400°F. Toss Brussel sprouts with oil and season with salt and pepper; pour on a roasting pan. Roast 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Remove from oven. In a small saucepan, combine vinegar and seasoning. Bring to a boil, reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Drizzle over Brussel sprouts and serve.

Blue Ribbon Maple Bacon Chili

Blue Ribbon Maple Bacon Chili

1 Tbsp. canola oil
4 strips of bacon, diced
1 lb. ground beef
1 lb. ground spicy Italian sausage
1 large white onion, diced
2 Tbsp. apple cider vinegar
2 cups water
1 (8 oz.) can tomato sauce
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can red kidney beans, drained and rinsed
¼ cup maple syrup
3 Tbsp. Halladay's Farmhouse Chili Seasoning
3 Tbsp. Halladay's maple-bacon-493/">Maple Bacon Seasoning
1 cup dark beer or ½ cup of bourbon, optional

Heat a large stock pot over medium heat. Add oil, bacon and onion and sauté until onions and bacon are lightly cooked and browned.

Add ground beef and sausage, cook until completely browned and no pink remains. Stir occasionally to break up meat.

Add all remaining ingredients, scraping up browned bits from the bottom of the pan. Reduce heat and simmer for at least 30 minutes until flavors are well combined.

Serve with sour cream, green onions, cheddar cheese, crisp crumbled bacon or desired toppings