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 lbs red potatoes, cubed
1 cup mayo
2 Tbsp Halladay’s Garlic Tomato Basil Dip and Seasoning Blend
¼ cup celery, diced
¼ cup red onion, diced
½ cup black olives, sliced
½ cup feta cheese, crumbled
Boil cubed potatoes for about 10 minutes, or until done but still firm. Drain and cool.
Mix mayo with Garlic Tomato Basil Seasoning. Add mayo mixture, celery, onion, olives and feta to the cooled potatoes. Carefully mix to combine. Chill 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.
3 lbs. potatoes, peeled and cubed
4 Tbsp. butter, or to taste
1/2 cup milk
2 to 3 Tbsp. Halladay's Garlic Chive Seasoning
1/4 cup sour cream
Boil potatoes until tender. Meanwhile, heat butter, milk and seasoning in small saucepan (or microwave) until well blended. Drain potatoes and return to pan. Add butter mixture, slowly, while mashing potatoes, until light and fluffy.
1 lb rotini or bow tie pasta
½ lb salami, chopped
1 can artichoke hearts, quartered
2 cups cherry tomatoes, halved
1 cup kalamata or black olives, pitted and halved
½ lb provolone cheese, sliced and chopped
½ red onion, thinly sliced
½ cup grated parmesan cheese, optional
For the vinaigrette:
1 cup olive oil
½ cup red wine vinegar
2 Tbsp Halladay’s Garlic Parmesan Dip and Seasoning Blend
Cook the pasta; set aside to cool. Make the vinaigrette while the pasta cooks.
Once pasta is cooled, add to a large bowl along with the rest of the ingredients. Add salt & pepper to taste. Serve immediately, or chill before serving. Toss with Parmesan cheese before serving, if desired.
2 1/2 lbs. red potatoes, diced
1 cup Greek yogurt
2 green onions, thinly sliced
3 1/2 Tbsp. whole grain mustard
2 to 3 Tbsp. Halladay's Spicy Garlic Dill or Dilly Herb Seasoning
Boil potatoes until tender; drain and let cool. Meanwhile combine remaining ingredients. When potatoes are cooled, toss with yogurt mixture to coat.