Halladay's Harvest BarnHarvest BarnRecipesSides

Zucchini and Pasta Salad

1 lbs. small zucchini, thinly sliced
1 (12 oz.) box pasta of choice, cooked and cooled
2 cups cherry tomatoes, halved
cup Kalamata olives, halved
1 cup crumbled feta cheese
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.


Greek Pasta Salad

1 lb. pasta, cooked, drained and cooled
1 cups feta cheese, crumbled
1 package cherry tomatoes, halved
1 cucumber, diced

cup olive oil
cup red wine vinegar
2 tsp. Halladay's Garlic Tomato Basil Seasoning
2 tsp. Halladay's Wood Fired Pizza Seasoning

Combine all ingredients, reserving half the dressing. Chill until ready to serve, adding remaining dressing just before serving.

Green Salad with Walnuts and Feta

Green Salad with Walnuts and Feta

3 cups mixed salad greens
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. Halladay's Garlic Tomato Basil Seasoning
cup toasted walnuts
2 Tbsp. feta cheese

Just before serving, toss greens with olive oil, vinegar and seasoning; salt and pepper to taste. Top with walnuts and cheese.

Family-Style Meatball Fondue

1 small zucchini, shredded
1 lb. ground turkey
cup onion, finely diced
1 egg
1 Tbsp. olive oil
8 oz. mushrooms, finely diced
2 to 3 Tbsp. Halladay's Garlic Tomato Basil Seasoning
2 cups marinara sauce added to cup water
1 cup mozzarella, shredded
Baguette or bread of choice, thinly sliced and toasted

Preheat oven to 400˚F. Combine first 7 ingredients; form into small meatballs and arrange on a baking sheet. Bake until fully cooked, about 12 minutes. Meanwhile, simmer marinara sauce over medium heat for 5 minutes. Add meatballs to a casserole dish; top with sauce and cheese. Broil until cheese is hot and bubbly. Serve with bread.

Broccoli Pesto Dip

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
3 cups broccoli, steamed for 3 minutes
2/3 cup sliced or slivered almonds, toasted
1/3 cup parmesan, grated
2 to 3 Tbsp. lemon juice
cup olive oil
cup ricotta cheese

Combine all ingredients in a blender or food processor until smooth, thinning with water until desired consistency. Salt and pepper to taste.