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 (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.
1 (15 oz.) can artichoke hearts, drained and chopped
1/2 cup mayo
1/2 cup sour cream
1/2 cup parmesan cheese, grated
1 cup mozzarella cheese, shredded
4 oz. sausage, cooked and crumbled
2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Seasoning
Preheat oven to 350˚F. Combine ingredients; fold into 9-inch pie plate or ramekin. Bake until hot and bubbly.
2 Tbsp Halladay’s Spinach Artichoke Seasoning
1 (15 oz) can artichoke hearts, drained and chopped
½ cup mayo
½ cup sour cream
½ cup mozzarella (plus ½ cup set aside)
½ cup grated parmesan cheese
1 cup shredded rotisserie chicken, optional
Basic Spaghetti Squash Cooking Directions:
Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat. Place the whole spaghetti squash in the microwave for 5 minutes. This softens the squash slightly, cuts down on the cooking time and makes it easier to cut.
Cut the squash in half lengthwise and scoop out seeds. Drizzle with olive oil and salt and pepper. Roast for about an hour or until the flesh scoops out easily.
Combine all ingredients together. Scoop out spaghetti squash flesh and add to spinach mixture. Add salt and pepper to taste and put back in the shells. Sprinkle remaining mozzarella cheese on top. Put back in the oven for 20 to 30 minutes, or until heated through and cheese is melted.
1 (15 oz.) can cannellini beans, drained and rinsed
1/4 cup olive oil
Squeeze of lemon
2 tsp. Halladay's Roasted Garlic & Rosemary Seasoning
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.
1 (14 oz.) can artichoke hearts, drained and chopped
1/2 cup mayo
1/2 cup sour cream
1/2 cup Parmesan cheese, grated
1 cup mozzarella (or other cheese), shredded
2 Tbsp. Halladay's Spinach & Artichoke Seasoning
Preheat oven to 350˚F. Combine all ingredients and mix well. Fold into a 9" decorative pie plate or ramekin. Bake until hot and bubbly.