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Spaghetti with Seared Asparagus

8 oz. dried spaghetti, prepared according to package directions, reserving 1 cup of cooking water
2 Tbsp. butter
1 bunch asparagus
⅓ cup almonds or hazelnuts, toasted and chopped
3 Tbsp. lemon juice
1 to 2 Tbsp. Halladay's Boursin Cheese Seasoning
⅓ cup panko breadcrumbs, toasted until golden
⅓ cup parmesan or asiago cheese, grated

In a deep skillet, heat butter over medium high. Add asparagus; cook until almost tender, 5 minutes. Add garlic; cook 2 minutes. Add almonds, lemon juice and seasoning, adding reserved cooking until desired consistency. Toss with panko, cheese and pasta.

SIMILAR RECIPES

Broccoli Pesto Dip

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning


3 cups broccoli, steamed for 3 minutes
⅔ cup sliced or slivered almonds, toasted
⅓ cup parmesan, grated
2 to 3 Tbsp. lemon juice
¼ cup olive oil
½ cup ricotta cheese

Combine all ingredients in a blender or food processor until smooth, thinning with water until desired consistency. Salt and pepper to taste.

Crab Cake Bites

Crab Cake Bites

6 oz. crab meat


6 oz. cream cheese
¾ cup sour cream
1 egg, lightly beaten
⅔ cup Parmesan cheese, grated and divided
1 Tbsp. Halladay's Crab & Spinach Seasoning
1 tsp. lemon zest
2 tsp. lemon juice
Salt and pepper, to taste
1 cup Panko crumbs
6 Tbsp. butter, melted


Preheat oven to 350�F. Grease a 24 cup mini muffin tin with cooking spray, set aside.

Combine crab meat, cream cheese, sour cream, egg, ⅓ cup Parmesan cheese, Crab & Spinach Seasoning, lemon juice, and lemon zest until well combined. Add salt and pepper to taste.

In a separate bowl, combine the remaining ⅓ cup of Parmesan cheese, panko crumbs and melted butter. Divide this mixture evenly between the muffin cups and press around the edges to form a base in each cup. Spoon the crab mixture into the cups on top of panko base.

Bake for 20-25 minutes, or until the edges are golden brown. Serve warm or at room temperature with Halladay's Dilly Herb Dip or the dipping sauce or your choice.

Parmesan Crusted Potatoes

Parmesan Crusted Potatoes

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning


3 Tbsp. butter
3 Tbsp. olive oil
Parmesan cheese, grated
10 small red potatoes, halved

Preheat oven to 350˚F. Add seasoning to 1-2 Tbsp. of hot water; let sit 30 seconds. Melt butter and mix with oil. Pour mixture on the bottom of a baking dish. Sprinkle Parmesan to coat pan. Sprinkle hydrated seasoning over pan. Arrange potatoes, face down, in one layer on baking sheet. Bake until tender and golden brown, about 45 minutes.

Lemon Parmesan Fish

Lemon Parmesan Fish

½ cup Corn Flakes cereal, crushed


1 Tbsp. Parmesan cheese, grated
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. butter, melted
¼ tsp. pepper
4 (4 oz.) pieces flounder or sole

Preheat oven to 450˚F. Spray pan with nonstick spray. Combine all ingredients except fish. Sprinkle mixture over fish and bake until fish flakes easily, about 15 minutes.