Halladay's Harvest BarnHarvest BarnRecipesSides

Lemon Asparagus

1 bunch asparagus, washed and trimmed
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. olive oil

Preheat oven to 375˚F. Toss ingredients; transfer to a baking pan. Bake until tender, about 15 minutes.


Chicken and Asparagus Saute

1 cup Greek yogurt

1 to 2 Tbsp. Halladay's Lemon Spinach Seasoning
¼ cup olive oil
2 lbs. boneless, skinless chicken breasts, split horizontally
1 lb. asparagus, thinly sliced on an angle
3 Tbsp. capers with brine

Combine yogurt and seasoning; set aside. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Cook chicken until golden, 3-4 minutes per side; set aside. Add asparagus, capers and brine to skillet. Cook, stirring often, until asparagus is tender. Dollop yogurt onto plates and top with remaining ingredients.

Lemon Vinaigrette

Lemon Vinaigrette

½ cup olive oil

3 Tbsp. lemon juice
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 ½ tsp. Dijon mustard
½ tsp. grated lemon peel
½ tsp. sugar

Whisk together ingredients until well blended. Salt and pepper to taste.

Super-Crispy Asparagus Fries

2 Tbsp. olive oil

½ cup flour
2 to 3 Tbsp. Halladay's Cheddar Ale Seasoning
1 cup plain breadcrumbs
1 ½ cup panko breadcrumbs
1 cup parmesan, grated
2 eggs, beaten
1 lb. asparagus, trimmed

Preheat oven to 425˚F. Line a rimmed baking sheet with lightly greased parchment paper. Combine flour and seasoning in a re-sealable plastic bag. Combine breadcrumbs, panko and parmesan in another re-sealable plastic bag. Working in batches, coat asparagus with flour mixture, then egg, then panko mixture; transfer to prepared baking sheet. Bake, turning once, until crisp, 12-15 minutes.

Lemon Spinach Goat Cheese Dip

1 cup Greek yogurt

½ cup mayo
1 tsp. finely grated lemon zest
½ cup crumbled feta or goat cheese
2 Tbsp. Halladay's Lemon Spinach Seasoning

Combine all ingredients; blend well. Let chill two hours.