WHOLESALEFUNDRAISERSFAIRS AND FESTIVALSBLOG
Halladay's Harvest BarnHarvest BarnRecipesSides

Tuscan Green Beans

1 lb. green beans
1 Tbsp. butter
1 to 2 Tbsp. Halladay's Rustic Tuscan Oil Blend

Steam green beans until tender. Melt butter and toss with green beans. Sprinkle with Italian Mushroom dip and toss to coat. Great with a sprinkle of Parmesan cheese also.

SIMILAR RECIPES
Italian White Bean Dip

Italian White Bean Dip

1 (15 oz.) can cannellini beans, drained and rinsed
cup olive oil
Squeeze of lemon
2 Tbsp. Halladay's Rustic Tuscan Oil Blend

Mash beans and combine with other ingredients. Let chill at least 2 hours before serving.

Italian Green Beans

1 lb. green beans, steamed
1 to 2 Tbsp. butter
1 Tbsp. parmesan cheese, grated
1 Tbsp. Halladay's Italian Mushroom Seasoning

Add butter to beans while still hot; toss with cheese and seasoning.

Roasted Pork Chops with Green Beans and Potatoes

1 (12 oz.) bag green beans
4 medium Yukon gold potatoes, cut into -inch wedges
1 red bell pepper, sliced
6 Tbsp. olive oil
1 lemon, juiced
4 Tbsp. Halladay's Chardonnay Seasoning
4 bone-in pork chops

Preheat oven to 425˚F. . Combine oil, lemon, seasoning and pork in a re-sealable plastic bag; shake until well coated; set aside. Arrange vegetables on a large rimmed baking sheet and cook 20. Remove pan from oven and add pork. Cook another 15-18 minutes.

Tuscan White Bean Dip

Tuscan White Bean Dip

1 (15 oz.) can cannellini beans, drained and rinsed
cup olive oil
Squeeze of lemon
2 tsp. Halladay's Roasted Garlic & Rosemary Oil Blend
2 Tbsp. feta or parmesan cheese, grated (optional)
6 black olives, diced (optional)

Mash beans and combine with remaining ingredients. Let sit for a couple of hours to let flavors develop. Great with fresh veggies or pita chips.