Halladay's Harvest BarnHarvest BarnRecipesSides

Creamed Spinach Bake

2 (10 oz.) packages frozen spinach, thawed and all liquid squeezed out
4 oz. cream cheese, softened
2 Tbsp. heavy cream
1 Tbsp. Halladay's Harvest Ranch Seasoning
4 Tbsp. panko breadcrumbs
4 Tbsp. parmesan cheese, grated

Preheat oven to 375˚F. Combine spinach, cream cheese, cream and seasoning. Pour into a baking dish or ramekin and top with panko and parmesan. Bake until golden and warm, 10-15 minutes.

Parmesan Spinach Dip

Parmesan Spinach Dip

1 cup plain Greek yogurt

½ cup light mayo
2 Tbsp. Halladay's Lemon Spinach Seasoning
1 package frozen spinach, thawed and well drained
½ cup parmesan cheese, grated

Combine all ingredients. Let chill.

Spinach Artichoke Cheeseball

1 (8 oz.) bar cream cheese, softened

2 Tbsp. butter, softened
2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Seasoning
1 cup chopped walnuts, pecans or almonds

Combine cream cheese, butter and seasoning. Form into a ball; chill for at least 2 hours. Serve with crunchy French bread, crackers or pita chips.

Spinach & Artichoke Dip

1 (14 oz.) can artichoke hearts, drained and chopped

½ cup mayo
½ cup sour cream
½ 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.

Filet of Sole Florentine

Filet of Sole Florentine

1 lb. sole

1 (16 oz.) package frozen spinach, thawed
½ cup feta cheese
2 Tbsp. Halladay's Lemon Spinach Seasoning
2 Tbsp. butter, melted
1 Tbsp. Parmesan cheese, grated
1 Tbsp. panko breadcrumbs

Preheat oven to 350˚F. Rinse fish and pat dry. Combine spinach, feta and half the seasoning; spread on fish and roll up. Place fish seam-side down on oiled baking dish. Drizzle butter over fish and sprinkle with cheese and breadcrumbs. Bake until fish flakes easily, about 20 minutes.