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 Tbsp. olive oil
1 lb. raw shelled shrimp
1 (12 oz.) can anchovies
2 Tbsp. capers
1 to 2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
1 bag baby or regular spinach
1/2 to 1 cup half & half or heavy cream
Heat oil in a medium saucepan. Add shrimp, anchovies, capers and seasoning. Saute until flavors are blended, about 3 minutes. Add cream and simmer until heated. Add spinach, cover and cook until wilted. Serve over pasta, rice or couscous.
1 lb (20-25) shrimp, peeled and deveined (or chicken cut into 1-inch cubes)
1 (20 oz) can pineapple chunks
2 Tbsp Halladay’s Sweet & Spicy Jerk Seasoning
¼ cup olive oil, or other neutral oil
Wooden skewers soaked in water for at least 30 minutes, or reusable metal skewers
Mix Halladay’s Sweet and Spicy Jerk Seasoning olive oil, marinade shrimp or chicken for at least 30 minutes, up to 2 hours.
Add marinated shrimp or chicken and pineapple chunks to skewers, alternating between the two.
Grill over medium-high heat for 2-3 minutes on each side, until the shrimp is pink and no longer translucent. If using chicken, cook until no longer pink in the middle. Serve immediately and enjoy!
1 lb of large shrimp/shelled
3 small zucchini spiralized
1 Tbsp of Halladay’s Harvest Barn Bistro Pasta Scampi mix hydrated in 1 Tbsp hot water
1 Tbsp Butter
1 Tbsp Olive Oil
Heat olive oil and butter in skillet. Add hydrated Scampi mix and shrimp. Cook just until shrimp are pink. Remove shrimp from pan with slotted spoon. Cook zucchini noodles 1 to 2 minutes just until slightly soft. Add in shrimp for one more minute to combine. Top with Parmesan cheese if desired.
1 pkg. thin crust pizza
1/2 tsp. and 1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
1/2 cup ricotta
2 Tbsp. butter
2 Tbsp. olive oil
8 to 10 medium shrimp, deveined and peeled
1 cup mozzarella cheese
Yellow pepper and onion slices, optional
Preheat oven to 350˚F. Combine ricotta with ½ teaspoon of seasoning; spread on pizza crust. In a skillet, heat olive oil; add shrimp and cook until pink, about 1-2 minutes on each side. Add remaining tablespoon of seasoning; transfer shrimp to pizza and drizzle with pan sauce. Sprinkle with mozzarella. Arrange peppers and onion on pizza. Bake until cheese and crust are golden-brown, about 10 minutes.
3 leeks, washed, dark green ends removed and chopped
2 Tbsp. olive oil
1 butternut squash, peeled, seeded and cut into 1-inch pieces
4 Tbsp. Halladay's Sage Peppercorn Rub
1 parmesan rind, plus finely shredded parmesan for serving
4 Tbsp. lemon juice
3 to 4 (15 oz.) cans cannellini beans
1 (5 oz.) bag spinach
Combine first 5 ingredients in a slow cooker; add 8 cups of water. Cook on low 7-8 hours or on high 4-5 hours. Add lemon juice, beans and spinach in the last 10 minutes of cooking. Salt and pepper to taste.