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Halladay's Harvest Barn

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!
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RECIPES

WHOLESALE FUNDRAISERS FAIRS AND FESTIVALS BLOG

Halladay's Harvest Barn Harvest Barn Recipes Main Courses

Veggistrone Soup

10 cups water

1 package Halladay’s Harvest Barn Farmhouse Minestrone Soup Mix

1 Tbsp olive oil

3 large carrots, peeled and chopped

3 celery ribs, chopped

1 (28 oz) can chopped tomatoes

3 cups assorted chopped veggies (cabbage, green beans, cauliflower)

1 package fresh or frozen spinach (optional)

Parmesan cheese, grated (optional)

In a stockpot, combine water with beans and spice mixture from Minestrone soup mix, reserving pasta for later. Simmer on the stove for 2 hours or in the crockpot on low for 4 to 6 hours.

Sauté carrots and celery in olive oil until just tender. Add to soup along with the chopped tomatoes and assorted veggies (except for spinach). Simmer for 30 minutes to an hour, until all vegies are tender. Add pasta and cook additional 10 minutes, or until pasta is cooked to desired doneness. Add spinach just before serving, if desired. Top with grated parmesan cheese, if desired.

SIMILAR RECIPES

Turkey & Kale Minestrone

10 cups water

1 package of Halladay’s Harvest Barn Farmhouse Minestrone Soup Mix

1 lb ground turkey

3 large carrots peeled and chopped.

3 celery stalks, chopped.

1 (28 oz) can chopped tomatoes

2 to 3 cups kale deveined and chopped.

In a stockpot, combine water with beans and spice mixture from Farmhouse Minestrone Soup mix, reserving pasta for later. Simmer for 1 ½ to 2 hours.

In a skillet, cook the ground turkey until lightly browned. Add celery and carrots to the skillet and cook until slightly tender.

Add the turkey and veggies to the soup, add chopped tomatoes. Cook for an additional 30 minutes. Add in the pasta and kale and cook until the pasta is done, and the flavors come together.

Pasta Faggioli

10 cups water

1 package Halladay's Farmhouse Minestrone Soup, divided

1 (28 oz.) can diced tomatoes

1/2 lb. sweet Italian sausage, cooked and drained (or cooked, diced ham)

2 carrots, chopped

2 celery ribs, chopped

1 (15.5 oz.) can cannellini beans

1 medium zucchini

In a slow cooker, combine water, beans and spice mixture from package, tomatoes and sausage, reserving pasta for later. Cook on low for 4-6 hours. In a medium skillet, saute carrots and celery until soft, about 3-5 minutes; add to soup in the last 2 hours of cooking. Add pasta, cannellini beans and zucchini in the last hour of cooking. Salt and pepper to taste.

For a vegetarian version, remove sausage from recipe or substitute for vegan sausage.

Barley Vegetable Stew

1 lb lean beef, cubed

8 cups water

1 (14 oz) can chopped tomatoes

1 package Halladay’s Harvest Barn Farmhouse Vegetable Barley Stew Mix

3 carrots, peeled and chopped

3 celery stalks, chopped

In a skillet, brown the beef on all sides. In a stockpot, combine browned beef, water, chopped tomatoes and Vegetable Stew package contents. Cover and simmer for 1 to 1 ½ hours (4 to 6 hours in the crockpot). Add carrots and celery and simmer for additional hour, or until tender.

VARIATIONS:

Add a package of frozen mixed veggies (carrots, green beans and peas) in the last 10 minutes.

Add one pound of sauteed sliced mushrooms in the last 10 minutes (may omit beef, if desired).

Add 2 cups of butternut squash (cooked and cubed) and some kale, substitute regular or turkey sausage for the beef.

Substitute one pound of ground turkey or TVP (textured vegetable protein) for Beef.

Simmer away and enjoy some comforting soups on these chilly days. Stay well and enjoy everyone!

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.

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