Halladay's Harvest BarnHarvest BarnRecipesSides

Korean Style Carrots

2 lbs julienne cut carrots or store-bought shredded carrots.

1 to 2 Tbsp Halladay’s Vermont Maple Grill Glaze Seasoning

3 to 4 Tbsp rice wine vinegar

2/3 cup extra virgin olive oil, heated until almost smoking.

1 large onion, finely diced

Peel and julienne cut the carrots. Mix all ingredients together in a bowl, except for the oil and the onions. Set aside.

Heat olive oil in a skillet until it is almost smoking, add diced onions and sauté until the onions are golden brown. Remove ˝ cup of the hot oil and onion mixture and add to the mixing bowl with the carrots and other ingredients, mix thoroughly. Discard d the remaining oil and onion mixture or save for another use. For best results let sit in the refrigerator for 6 to 12 hours before serving. This will keep in an airtight container, refrigerated for up to a week.

Guinness Barley Lamb Stew

Guinness Barley Lamb Stew

1 package Halladay's Farmhouse Barley Vegetable Stew

1 to 1 1/2 lbs. lamb stew meat (or beef chuck roast)

12-16 oz. Guinness (or stout of your choice)

1 (10.5 oz.) can cream of mushroom soup

4 carrots, cut into 1-inch pieces

3 potatoes, cut into 1-inch pieces

3 ribs celery, chopped

1 onion, finely chopped

6 cups water

Combine all ingredients in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours.

Fresh Carrots with Dilly Butter

Fresh Carrots with Dilly Butter

1 lb. baby carrots

1 Tbsp. butter

1 Tbsp. Halladay's Spicy Garlic Dill Seasoning

Steam carrots until tender. Toss with butter and seasoning; salt and pepper to taste.

Honey Glazed Carrots

Honey Glazed Carrots

1 Tbsp. Halladay's Dilly Herb Seasoning

1 (1 lb.) bag carrots, sliced vertically

2 Tbsp. honey

2 Tbsp. brown sugar

2 Tbsp. butter or olive oil

Saute ingredients about 30 minutes, or until carrots are tender and slightly browned.

Oven Roasted Dilly Carrots

Oven Roasted Dilly Carrots

Oven Roasted Dilly Carrots

2 1/2 lbs. carrots, peeled

2 Tbsp. olive oil

1 Tbsp. Dilly Herb or Spicy Garlic Dill Seasoning

1/2 tsp. salt

1/2 tsp. pepper

Preheat oven to 425˚F. Quarter carrots lengthwise, then cut in half if too long. Toss with olive oil and seasoning of choice. Sprinkle with salt and pepper to taste. Spread seasoned carrots on a baking sheet in a single layer and roast until golden brown, about 20 to 25 minutes, turning once halfway thorough cooking time.