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Tuscan White Bean Dip

1 (15 oz.) can cannellini beans, drained and rinsed
cup olive oil
Squeeze of lemon
2 tsp. Halladay's Roasted Garlic & Rosemary Oil Blend
2 Tbsp. feta or parmesan cheese, grated (optional)
6 black olives, diced (optional)

Mash beans and combine with remaining ingredients. Let sit for a couple of hours to let flavors develop. Great with fresh veggies or pita chips.

SIMILAR RECIPES
White Bean & Artichoke Dip

White Bean & Artichoke Dip

1 (15 oz.) can cannellini beans, drained and rinsed
1 (14 oz.) can artichoke hearts, drained
2 Tbsp. Halladay's Spinach & Artichoke (Farmhouse Artisan Dip)
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. feta or parmesan cheese, crumbled (optional)

Combine all ingredients in a blender or food processor until smooth; stir in cheese, if desired.

Easy Chicken Cassoulet

2 Tbsp. olive oil
4 chicken leg quarters, about 1 lbs.
4 slices of bacon, chopped
1 onion, finely chopped
2 carrots, peeled and cut into - inch pieces
2 ribs celery, cut into - inch pieces
2 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
1 cups chicken stock
1 (15 oz.) can cannellini beans, drained and rinsed
2 cups breadcrumbs or panko breadcrumbs

Preheat oven to 375F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.

Cannellini Peppercorn Soup

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 Backyard BBQ 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.

Rosemary & Garlic Roasted Almonds

Rosemary & Garlic Roasted Almonds

2 cups raw almonds
1 Tbsp. butter, melted
1 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
tsp. salt

Preheat oven to 350˚F. Arrange almonds in a single layer on a baking sheet. Bake 5 minutes, stir and bake another 3-5 minutes, until lightly toasted, being careful not to burn. Combine butter, seasoning and salt; toss with almonds while still hot. Serve warm.