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!
2 small zucchini, sliced
2 Tbsp. olive oil
1 Tbsp. Halladay’s Harvest Barn Garlic Parmesan Dip & Seasoning Blend
2 Tbsp. grated parmesan cheese
Heat a skillet over medium-low heat; add olive oil and zucchini. Cook for about 2 minutes then add Halladay’s Seasoning, and salt & pepper to taste. Cook until lightly browned or to desired doneness. Toss with grated parmesan cheese before serving.
2 small zucchini spiralized
¼ cup olive oil
1 tsp Halladay's Harvest Barn Garlic Tomato Basil Seasoning
2 Tbsp Balsamic Vinegar
¼ cup black olives sliced
⅓ cup cubed feta or buffalo mozzarella cheese
½ cup cherry tomatoes quartered
Combine olive oil, seasoning and vinegar. Let sit at least 15 minutes to hydrate herbs. Blend all ingredients together. If this salad is made a couple hours ahead the zucchini soaks up the flavor of the dressing and the other ingredients.
2 small zucchinis, sliced
2 Tbsp. olive oil
1 lb. salmon fillet
1 1/2 Tbsp. lemon juice
2 Tbsp. Halladay's Dilly Herb, Chardonnay or Garlic Herb Seasoning
Preheat oven to 400˚F. Toss zucchini with 1 Tbs. olive oil and 1 Tbs. of seasoning; season with salt and pepper. Arrange zucchini on a foil lined baking sheet. Place salmon on top of zucchini. Top with remaining oil, seasoning and tomatoes. Fold sides of foil over to form a packet. Bake 15 to 20 minutes.
1 1/2 lbs. small zucchini, thinly sliced
1 (12 oz.) box pasta of choice, cooked and cooled
2 cups cherry tomatoes, halved
1/2 cup Kalamata olives, halved
1 cup crumbled feta cheese
1/2 cup slivered almonds or walnuts, toasted (optional)
⅓ cup olive oil
3 Tbsp. lemon juice
1 to 2 Tbsp. Halladay's Garlic Tomato Basil Seasoning
Combine all ingredients; salt and pepper to taste. Let chill.
1 lb of large shrimp/shelled
3 small zucchini spiralized
1 Tbsp of Halladay’s Harvest Barn Bistro Pasta Scampi mix hydrated in 1 Tbsp hot water
1 Tbsp Butter
1 Tbsp Olive Oil
Heat olive oil and butter in skillet. Add hydrated Scampi mix and shrimp. Cook just until shrimp are pink. Remove shrimp from pan with slotted spoon. Cook zucchini noodles 1 to 2 minutes just until slightly soft. Add in shrimp for one more minute to combine. Top with Parmesan cheese if desired.