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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 Party Ready Dips

Mediterranean Dip

2 cups plain Greek yogurt

2 Tbsp. Halladay's Garlic Tomato Basil Seasoning

1/2 cup black olives, chopped

1/4 cup feta

Combine all ingredients. Let chill at least 2 hours before serving.

SIMILAR RECIPES

Chicken and Farro with Blistered Tomato Sauce

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.

Greek Pasta Salad

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.

Greek Cucumber Yogurt Dip

1 cup plain Greek yogurt

1 Tbsp. Halladay's Cucumber Dill Seasoning

1/2 cup cucumber, peeled and chopped

Combine all ingredients. Let chill at least 2 hours before serving.

Spinach and Feta Dip

1 cup mayo

2 cups Greek yogurt

2 Tbsp. Halladay's Lemon Spinach Seasoning

1 cup feta cheese, crumbled

1 cup mozzarella cheese, shredded

⅓ cup Kalamata olives, chopped

1 (10 oz.) package frozen spinach, defrosted and drained

Preheat oven to 350˚F. Combine mayo, yogurt and seasoning. Fold in feta, mozzarella, olives and spinach. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes. Serve with pita chips or French bread.

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