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!
1 (14.5 oz.) can crushed tomatoes
1 to 1 1/2 Tbsp. Halladay's Wood Fired Pizza Seasoning
⅓ cup tomato paste
1/2 cup water
1 tsp. sugar
⅓ cup Parmesan cheese, grated
1 cup mozzarella cheese, shredded
In a small saucepan, combine all ingredients except cheeses. Simmer until thick, about 20 minutes. Stir in Parmesan; cook 5 minutes longer. Remove from heat and pour into a shallow baking dish; sprinkle with mozzarella. Broil until cheese is hot and bubbly, about 2 minutes.
1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix
1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)
1 medium zucchini, halved and sliced diagonally
2 Tbsp. capers/ drained and chopped
1 cup cherry tomatoes, halved
1 cup of farro
2 Tbsp. Greek Yogurt
1/2 cup of water
3 Tbsp. grated Parmesan cheese
2 Tbsp.Greek Yogurt
2 cloves of garlic minced
3 Tbsp. of olive oil
Cook farro in boiling salted water for 18 to 20 minutes and drain.
Saute zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.
Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.
In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.
To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.
Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.
1 lb. pasta, cooked, drained and cooled
1 1/2 cups feta cheese, crumbled
1 package cherry tomatoes, halved
1 cucumber, diced
black olives, cut in half
Dressing:
½ cup olive oil
¼ cup red wine vinegar
2 tsp. Halladay's Garlic Tomato Basil Seasoning
2 tsp. Halladay's Wood Fired Pizza Seasoning
Combine all ingredients, reserving half the dressing. Chill until ready to serve, adding remaining dressing just before serving.
4 (4 oz.) pieces flounder or sole
1/2 cup Corn Flakes, crushed
1 Tbsp. Parmesan cheese, grated
1 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning
1 Tbsp. butter, melted
1/4 tsp black pepper
Preheat oven to 450˚F. Place fish on a baking dish sprayed with nonstick spray. Combine Corn Flakes, cheese, seasoning and butter; sprinkle mixture over fish. Bake until fish flakes easily.
8 oz. bulk Italian sausage
1/2 cup chopped red or green peppers, diced
1 cup mushrooms, chopped
1/4 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. Saute 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.