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SOUPS & SALADS

Cannellini Peppercorn Soup

3 leeks, washed, dark green ends removed and chopped
2 Tbsp. olive oil
1 butternut squash, peeled, seeded and cut into 1-inch pieces
4 Tbsp. Halladay’s Sage Peppercorn Backyard BBQ Rub
1 parmesan rind, plus finely shredded parmesan for serving
4 Tbsp. lemon juice
3 to 4 (15 oz.) cans cannellini beans
1 (5 oz.) bag spinach


Combine first 5 ingredients in a slow cooker; add 8 cups of water. Cook on low 7-8 hours or on high 4-5 hours. Add lemon juice, beans and spinach in the last 10 minutes of cooking. Salt and pepper to taste.

Creamy Onion Dressing

¾ cup light or regular sour cream
¼ cup light or regular mayo
1 to 2 Tbsp. Halladay’s Cucumber Dill or Spicy Garlic Dill Seasoning
Milk or buttermilk


Combine sour cream, mayo and seasoning. Thin with milk to desired consistency.

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
½ 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.

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.

Creamy Salad Dressing- Low fat

1 cup low fat yogurt (regular or Greek)
2 Tbsp. of selected vinegar; cider, wine, tarragon, or balsamic
2 Tbsp. Halladay's Buffalo Chicken and Blue Cheese Dip
Tbsp. honey


Whisk together ingredients until well blended. Add 2-4 Tbsp. of oil or milk to thin, if desired.

Maple Habanero Vinaigrette

Maple Habanero Vinaigrette

½ cup canola oil
¼ cup maple syrup
¼ cup cider vinegar
2 Tbsp. coarse-grained mustard
1 Tbsp. Halladay's Maple Habanero Seasoning


Whisk together ingredients.

Light & Creamy Italian Dressing

1 pint light sour cream
2 Tbsp. red wine vinegar
1 to 2 Tbsp. Halladay's Italian Mushroom Seasoning


Whisk together ingredients.

Mushroom Vinaigrette

Mushroom Vinaigrette

⅔ olive oil
⅓ cup balsamic or red wine vinegar
1 Tbsp. Halladay's Italian Mushroom Seasoning


Wisk together ingredients.

Healthy Ranch Dressing

½ cup non-fat Greek yogurt
½ cup non-fat buttermilk
2 Tbsp. light mayo
1 to 2 Tbsp. Halladay's Harvest Ranch Seasoning


Whisk together ingredients. Let chill at least 1 hour before serving.

Homestyle Ranch Dressing

Homestyle Ranch Dressing

½ cup mayo
½ cup milk or buttermilk
1 to 2 Tbsp. Halladay's Harvest Ranch Seasoning


Whisk together ingredients. Let chill at least 1 hour before serving.

Ranch Dressing

½ cup light or regular sour cream
½ cup light or regular mayo
1 to 2 Tbsp. Halladay's Harvest Ranch Seasoning
2 to 3 Tbsp. milk


Whisk together sour cream, mayo and seasoning. Whisk in milk to desired consistency.

Classic Vinaigrette

Classic Vinaigrette

⅔ cup olive oil
⅓ cup balsamic or red wine vinegar
1 tsp. French mustard
1 Tbsp. Halladay's Garlic Tomato Basil Seasoning


Whisk together ingredients.

Cucumber Dill Dressing

Cucumber Dill Dressing

¾ cup light or regular sour cream
¼ cup light or regular mayo
1 to 2 Tbsp. Halladay's Cucumber Dill or Spicy Garlic Dill Seasoning
Milk or buttermilk


Combine sour cream, mayo and seasoning. Thin with milk to desired consistency.

Buffalo Blue Cheese Dressing

Buffalo Blue Cheese Dressing

1 cup light sour cream
2 Tbsp. Halladay's Buffalo Chicken & Blue Cheese Seasoning
2 Tbsp. red wine vinegar


Combine all ingredients. For added flavor, crumble in fresh blue cheese.

Pasta Faggioli

Pasta Faggioli

10 cups water
1 package Halladay's Farmhouse Minestrone Soup, divided
1 (28 oz.) can diced tomatoes
½ lb. sweet Italian sausage, cooked and drained (or cooked, diced ham)
2 carrots, chopped
2 celery ribs, chopped
1 (15.5 oz.) can cannellini beans
1 medium zucchini


In a slow cooker, combine water, beans and spice mixture from package, tomatoes and sausage, reserving pasta for later. Cook on low for 4-6 hours. In a medium skillet, sauté carrots and celery until soft, about 3-5 minutes; add to soup in the last 2 hours of cooking. Add pasta, cannellini beans and zucchini in the last hour of cooking. Salt and pepper to taste.


For a vegetarian version, remove sausage from recipe or substitute for vegan sausage.

Mexican Salad

Mexican Salad

1 pint light or regular sour cream
½ cup mayo
1 Tbsp. Halladay's Roasted Red Pepper Seasoning
1 head romaine lettuce, chopped
2 chicken breasts, cooked and sliced
½ cup red onion, sliced
½ cup black olives, sliced
½ cup red kidney beans, cooked
½ cup corn, cooked


Combine sour cream, mayo and seasoning; toss with remaining ingredients.

Classic Lobster Bisque

Classic Lobster Bisque

1 package Halladay’s Lobster Bisque Seasoning
1 quart (4 cups) half & half or heavy cream
Cooked lobster, shrimp or crab, chopped


Combine all ingredients. Simmer until flavors are well blended.

Guinness Barley Lamb Stew

Guinness Barley Lamb Stew

1 package Halladay’s Farmhouse Vegetable Barley Stew
1 to 1 ½ 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.

Creamy Tomato Basil Dressing

Creamy Tomato Basil Dressing

1 pint light or regular sour cream
2 Tbsp. red wine vinegar
1 to 2 Tbsp. Halladay’s Garlic Tomato Basil Seasoning


Whisk together ingredients.

Light & Creamy Dill Dressing

Light & Creamy Dill Dressing

1 pint sour cream or plain Greek yogurt
2 Tbsp. red wine vinegar
1 to 2 Tbsp. Halladay’s Dilly Herb Seasoning or Spicy Garlic Dill Seasoning


Whisk together ingredients.
*Only 37 calories per 2 tablespoons!

Seafood Chowder

Seafood Chowder

1 (8 oz.) bottle clam juice
1 lb. scallops
1 lb. small shrimp
½ lb. cooked lobster meat
8 Tbsp. (1 stick) salted butter
½ cup all-purpose flour
1 package Halladay’s Lobster Bisque Seasoning
4 cups heavy cream
1 tsp. red paprika
1 cup dry sherry


Heat clam juice and add scallops, shrimp and lobster; cook for 2 minutes. Strain seafood and reserve broth. Melt butter in frying pan (do not burn); whisk in flour slowly to make a roux. Add seasoning and reserved broth and bring up to heat. Slowly whisk in heavy cream. Add paprika, and sherry (to taste). When bisque is to texture and taste, add seafood and heat for 2 minutes or until well heated without boiling.