SOUPS & SALADS
Country Chicken Vegetable Soup
3 carrots, chopped
3 celery ribs, chopped
2 Tbsp. oil or butter
6 cups water
6 oz. cooked chicken
1 package Halladay’s Country Chicken Vegetable Soup
Sauté carrots and celery in olive oil until tender. Add vegetables,
water, chicken and package contents to a stock pot; simmer until rice is tender. Salt and pepper to taste.
Crockpot Recipe: Combine all ingredients in a crockpot. Cook on low for 8 hours or on high for 4 hours.
NOTE: once prepared, soup can be kept frozen for 6 months.
Japanese Cucumber Salad
Dressing
3 Tbsp soy sauce
3 Tbsp rice wine vinegar
1 to 2 Tbsp Halladay’s Everything Bagel Seasoning
1 tsp sugar or honey
1 clove garlic, finely minced
Salad
1 lb cucumber, thinly sliced
1/3 cup roasted peanuts, finely chopped
Fresh cilantro leaves to taste (optional)
Red chili flakes to taste (optional)
Whisk the dressing ingredients together in a large mixing bowl. Add sliced cucumbers and mix thoroughly. Top with chopped peanuts, cilantro, and chili flakes. Serve immediately or chill until ready to serve.
Garlic Tomato Basil Potato Salad
2 lbs red potatoes, cubed
1 cup mayo
2 Tbsp Halladay’s Garlic Tomato Basil Dip and Seasoning Blend
¼ cup celery, diced
¼ cup red onion, diced
½ cup black olives, sliced
½ cup feta cheese, crumbled
Boil cubed potatoes for about 10 minutes, or until done but still firm. Drain and cool.
Mix mayo with Garlic Tomato Basil Seasoning. Add mayo mixture, celery, onion, olives and feta to the cooled potatoes. Carefully mix to combine. Chill before serving.
Dill Pickle Pasta Salad
1 lb rotini or bowtie pasta
2 Tbsp Halladay’s Spicy Garlic Dill Dip and Seasoning Blend
1 cup mayo
2 Tbsp pickle juice
¼ cup chopped red onion
¼ cup diced celery
¼ cup chopped dill pickles
Cook pasta according to box directions; drain and cool.
Mix Spicy Garlic Dill Seasoning with mayo & pickle juice. Add red onions, celery, pickles, and mayo mixture to cooked and cooled pasta. Mix to combine, chill before serving.
Keto friendly Cheeseburger Salad Bowl
1 Tbsp Halladay’s Vermont Special Sauce Seasoning
1 lb ground turkey
Prepared Vermont Special Sauce
Shredded lettuce, cheddar cheese, cherry tomatoes sliced in half, avocado slices, thin sliced red onions
Add seasoning, salt and pepper to taste, to turkey burger. Sauté in small pan until the turkey is cooked through then drain. Assemble ingredients in salad bowls. Drizzle with Vermont Special Sauce.
Bacon Cheddar Onion Potato Salad
3 lbs. potatoes cooked, cooled and cubed
1 cup mayo
1 Tbsp Halladay’s Bacon Cheddar Onion Dip and Seasoning Blend
¼ to ½ cup celery, finely diced
6 slices crisply cooked bacon, drained and chopped
1 cup shredded cheddar cheese
¼ cup red onion finely diced, optional
While potatoes are cooking, add the Bacon Cheddar Onion Dip and Seasoning Blend to the mayo to create your dressing. Thin with a little bit of milk if too thick.
Gently add the dressing, cheese, celery and onion to the potatoes. Chill before serving. Add the bacon in just before serving if you would like it to still be crisp.
Ranch Potato Salad
3 lbs potatoes cooked, cubed and cooled
1 cup Greek yogurt
½ cup mayo
2 Tbsp Halladay’s Harvest Barn Harvest Ranch Dip and Seasoning Blend
½ cup finely diced celery
¼ cup finely diced red onion, optional
Mix all ingredients well and chill before serving.
French Style Potato Salad
3 lbs red potatoes, cooked, halved and sliced
¼ cup red wine vinegar
1 tsp Dijon mustard
½ cup olive oil
1 Tbsp Halladay’s Harvest Barn Garlic Herb Dip and Seasoning Blend
Salt and fresh ground pepper to taste
Toss dressing with slightly cooled potatoes. Serve warm or at room temperature.
Classic Tomato Basil Vinagarette
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
Chicken Soup Starter
2 Tbsp Halladay’s Harvest Barn Chardonnay or Garlic Herb Blend
2 Tbsp butter or oil
1 onion, chopped
3 celery stalks, cut in slices
3 carrots, peeled and thinly sliced
8 cups chicken stock or water
2 bay leaves
2 lbs bone in chicken thighs
¾ cups rice or orzo
Sauté onions, carrots, and celery in butter or olive oil for about 3 to 4 minutes. Add seasoning, chicken stock or water and chicken thighs. Cook over medium heat for about 1 hour, or until the chicken is done. Remove chicken, shred chicken off the bone when it is cool enough, then add it back to the soup.
At this point add ¾ cup of rice or orzo, cook until done according to package directions. If you are adding noodles or pasta, cook them in a separate pot and add as you serve the soup. Orzo can also be done on in a separate pot.
Avocado Corn Salad
The trick is to use perfectly ripe avocados. It should be prepared just before serving so that the avocados are just right.
3 ears of corn, cooked and cut off the cob
1 lb cherry tomatoes, halved
2 ripe avocados, peeled and roughly chopped
½ red onion, thinly sliced
1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip and Seasoning Blend
2 Tbsp olive oil
2 to 3 Tbsp lime juice
fresh cilantro for garnish, if desire
Gently toss all ingredients together; add salt and pepper to taste.
BLT Dinner Salad
1 lb pasta of choice, we like Rotelle or Farfalle
3 Tbsp Halladay’s BLT Seasoning
1 ½ cups regular or light mayo.
¼ cup milk
1 lb bacon, crisply cooked, drained and chopped.
1 pint cherry tomatoes, quartered.
3 cups iceberg lettuce, shredded.
fresh mozzarella, cubed (optional)
Cook pasta of choice to al dente. Drain the pasta and set aside to cool. Combine seasoning, mayo and milk in a large bowl. Add cooked pasta, cooked bacon, and cherry tomatoes. Toss well to combine, chill for at least 1 to 2 hours. Before serving, add more mayo if needed, fresh mozzarella, if desired, then fold in the shredded lettuce.
Barbecue Pork Tenderloin & Strawberry Salad
Rub Pork Tenderloin with Halladay’s Barbecue Rub for Chicken & Ribs
Roast at 350ºF until meat thermometer reads 145º.
Slice thin and serve over a bed of greens with fresh strawberries and feta cheese,
Walnuts if desired.
Serve with a light toss of olive oil and balsamic vinegar.
Creamy 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 reach desired consistency.
Jerk Chicken Salad
Rub Chicken with Halladay’s Sweet & Spicy Jerk Chicken Seasoning, and grill.
Serve grilled chicken on lettuce and greens base.
Add avocado, black beans, corn, tomatoes or toppings of choice.
Drizzle with our creamy RANCH DRESSING recipe
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 reach desired consistency.
Barley Vegetable Stew
1 lb lean beef, cubed
8 cups water
1 (14 oz) can chopped tomatoes
1 package Halladay’s Harvest Barn Farmhouse Vegetable Barley Stew Mix
3 carrots, peeled and chopped
3 celery stalks, chopped
In a skillet, brown the beef on all sides. In a stockpot, combine browned beef, water, chopped tomatoes and Vegetable Stew package contents. Cover and simmer for 1 to 1 ½ hours (4 to 6 hours in the crockpot). Add carrots and celery and simmer for additional hour, or until tender.
VARIATIONS:
Add a package of frozen mixed veggies (carrots, green beans and peas) in the last 10 minutes.
Add one pound of sauteed sliced mushrooms in the last 10 minutes (may omit beef, if desired).
Add 2 cups of butternut squash (cooked and cubed) and some kale, substitute regular or turkey sausage for the beef.
Substitute one pound of ground turkey or TVP (textured vegetable protein) for Beef.
Simmer away and enjoy some comforting soups on these chilly days. Stay well and enjoy everyone!
Turkey & Kale Minestrone
10 cups water
1 package of Halladay’s Harvest Barn Farmhouse Minestrone Soup Mix
1 lb ground turkey
3 large carrots peeled and chopped.
3 celery stalks, chopped.
1 (28 oz) can chopped tomatoes
2 to 3 cups kale deveined and chopped.
In a stockpot, combine water with beans and spice mixture from Farmhouse Minestrone Soup mix, reserving pasta for later. Simmer for 1 ½ to 2 hours.
In a skillet, cook the ground turkey until lightly browned. Add celery and carrots to the skillet and cook until slightly tender.
Add the turkey and veggies to the soup, add chopped tomatoes. Cook for an additional 30 minutes. Add in the pasta and kale and cook until the pasta is done, and the flavors come together.
Veggistrone Soup
10 cups water
1 package Halladay’s Harvest Barn Farmhouse Minestrone Soup Mix
1 Tbsp olive oil
3 large carrots, peeled and chopped
3 celery ribs, chopped
1 (28 oz) can chopped tomatoes
3 cups assorted chopped veggies (cabbage, green beans, cauliflower)
1 package fresh or frozen spinach (optional)
Parmesan cheese, grated (optional)
In a stockpot, combine water with beans and spice mixture from Minestrone soup mix, reserving pasta for later. Simmer on the stove for 2 hours or in the crockpot on low for 4 to 6 hours.
Sauté carrots and celery in olive oil until just tender. Add to soup along with the chopped tomatoes and assorted veggies (except for spinach). Simmer for 30 minutes to an hour, until all vegies are tender. Add pasta and cook additional 10 minutes, or until pasta is cooked to desired doneness. Add spinach just before serving, if desired. Top with grated parmesan cheese, if desired.
Bacon & Corn Chowder
3 cups water
1 package Halladay’s Farmhouse Corn Chowder Soup
1 cup half & half or milk
2 slices bacon
1 small onion, chopped.
1 cup potatoes cooked & cubed.
Cook bacon in a skillet until crisp; remove, drain and chop. Set aside. In the same pan used to cook the bacon, sauté onions until soft then drain the pan.
In a soup pot, whisk together water and Halladay's Corn Chowder Soup contents; bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Add in half & half or milk, bacon, onion and potatoes. Heat through and serve.
Broccoli Ham & Cheddar Soup
3 cups water
1 package Halladay’s Broccoli Cheddar Soup Mix
1 cup half & half or milk
1 cup fresh broccoli, blanched and broken into small pieces.
1 cup cooked ham, cubed.
1 Tbsp butter
cheddar cheese, shredded, optional.
Whisk together water and Halladay's Broccoli Cheddar Soup contents; bring to a boil. Reduce heat and simmer for 10-15 minutes. Add in half & half, broccoli, ham and butter. Continue cooking until desired serving temperature is reached. Garnish with shredded cheddar cheese if desired.
Cheeseburger Soup
1 lb. lean ground beef
1 Tbsp butter
1 cup carrots, shredded.
2 celery stalks, chopped.
1 small onion, chopped.
1 package Halladay’s Potato Cheddar Chive Soup mix
1 cup cheddar cheese, grated.
3 cups water
1 cup milk or half and half
Lightly brown ground beef in a skillet over medium heat then drain excess fat. Add butter, carrots, celery and onion; sauté until vegetables are tender.
Meanwhile in a separate pot, prepare soup according package directions. When soup is done and thickened, fold in the ground beef and vegetable mixture and heat to desired serving temperature.
BROCCOLI CHICKEN CHEDDAR CASSEROLE
1 package Halladay’s Harvest Barn Broccoli Cheddar Soup
3 cups water
1 cup half and half
2 Tbsp butter
½ cup grated Parmesan cheese
1 Tbsp Halladay’s Harvest Barn Classic Alfredo Seasoning
Salt & pepper to taste
12 oz. pasta shells or pasta of choice
2 cups fresh broccoli
2 cups cooked chicken breast
1 ½ cups grated cheddar cheese
Prepare Soup according to package directions. When done add in the butter, Parmesan cheese and Seafood Alfredo seasoning. Salt and Pepper to taste. Meanwhile, cook pasta in boiling salted water al dente. During the last 10 seconds, add in broccoli to blanch. Drain. Be sure you do not overcook the pasta as it will continue cooking in the oven.
Put pasta and broccoli in a 9” by 12” greased baking dish. Sprinkle in Chicken. Pour prepared Broccoli Cheddar soup from first step over the top and gently combine ingredients. Top with cheddar cheese and bake at 350°F about 20 minutes.
Tomato Basil Zucchini Noodle Salad
2 small zucchini spiralized
¼ cup olive oil
1 tsp Halladay's Harvest Barn Garlic Tomato Basil Seasoning
2 Tbsp Balsamic Vinegar
¼ cup black olives sliced
⅓ cup cubed feta or buffalo mozzarella cheese
½ cup cherry tomatoes quartered
Combine olive oil, seasoning and vinegar. Let sit at least 15 minutes to hydrate herbs. Blend all ingredients together. If this salad is made a couple hours ahead the zucchini soaks up the flavor of the dressing and the other ingredients.
Maple Bacon Broccoli Salad
1 cup mayo (or 1/2 cup mayo and 1/2 cup Greek yogurt)
2 Tbsp Halladay's Maple Bacon Seasoning
2 Tbsp red or white wine vinegar
2-3 Tbsp sugar
5-6 cups broccoli florets
1 cup cheddar cheese, shredded
1/2 cup dried cranberries
1/3 cup toasted pecans or sunflower seeds
Combine first four ingredients to make the dressing, mix well and set aside. Assemble salad ingredients in a bowl, mix and toss with prepared salad dressing.
Vegetarian Chili
1 package Halladay's Farmhouse Chili Seasoning Blend
1 (12 oz.) package Lightlife Plant Based Crumbles, or other vegetarian ground beef substitute
1 (14.5 oz) can crushed tomatoes
2 cans kidney or black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 small onion, chopped
1 red or green bell pepper, seeded and chopped
2 jalapenos, seeded and chopped, optional
1 cup dark beer, optional
Saute chopped onion, bell pepper, and jalapeno until slightlyl brown. Stir in Lightlife Plant Based Crumbles and the contents of Halladay's Farmhouse Chili Seasoning. Add your crushed tomatoes, beans and beer, if desired. Simmer for 30 minutes, or until all the flavors are well blended. Top with sour cream, shredded cheddar cheese, fresh cilantro or sliced jalapeno.
Broccoli Cheddar Soup
3 cups water
1 package Halladay's Broccoli Cheddar Soup Mix
1 cup half $ half or milk
Whisk together water and package contents, bring to a boil. Reduce heat and simmer for 10-15 minutes. Add half & half. For a richer soup, add shredded cheddar cheese, broccoli, ham or bacon. Serve in a small soup crock or in a loaf of bread, hollowed out as a bowl.
Blue Ribbon Maple Bacon Chili
1 Tbsp. canola oil
4 strips of bacon, diced
1 lb. ground beef
1 lb. ground spicy Italian sausage
1 large white onion, diced
2 Tbsp. apple cider vinegar
2 cups water
1 (8 oz.) can tomato sauce
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can red kidney beans, drained and rinsed
1/4 cup maple syrup
3 Tbsp. Halladay's Farmhouse Chili Seasoning
3 Tbsp. Halladay's Maple Bacon Seasoning
1 cup dark beer or 1/2 cup of bourbon, optional
Heat a large stock pot over medium heat. Add oil, bacon and onion and saute until onions and bacon are lightly cooked and browned.
Add ground beef and sausage, cook until completely browned and no pink remains. Stir occasionally to break up meat.
Add all remaining ingredients, scraping up browned bits from the bottom of the pan. Reduce heat and simmer for at least 30 minutes until flavors are well combined.
Serve with sour cream, green onions, cheddar cheese, crisp crumbled bacon or desired toppings
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 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 Dill Dressing
3/4 cup light or regular sour cream
1/4 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
3 cups mixed salad greens
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. Halladay's Garlic Tomato Basil Seasoning
1/2 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
1/2 cup olive oil
3 Tbsp. lemon juice
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 1/2 tsp. Dijon mustard
1/2 tsp. grated lemon peel
1/2 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 & Blue Cheese Seasoning
Tbsp. honey
Whisk together ingredients until well blended. Add 2-4 Tbsp. of oil or milk to thin, if desired.
Maple Habanero Vinaigrette
1/2 cup canola oil
1/4 cup maple syrup
1/4 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 Garlic Tomato Basil Seasoning
Whisk together ingredients.
Healthy Ranch Dressing
1/2 cup non-fat Greek yogurt
1/2 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
1/2 cup mayo
1/2 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
1/2 cup light or regular sour cream
1/2 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
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
3/4 cup light or regular sour cream
1/4 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
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
10 cups water
1 package Halladay's Farmhouse Minestrone Soup, divided
1 (28 oz.) can diced tomatoes
1/2 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, saute 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
1 pint light or regular sour cream
1/2 cup mayo
1 Tbsp. Halladay's Roasted Red Pepper Seasoning
1 head romaine lettuce, chopped
2 chicken breasts, cooked and sliced
1/2 cup red onion, sliced
1/2 cup black olives, sliced
1/2 cup red kidney beans, cooked
1/2 cup corn, cooked
Combine sour cream, mayo and seasoning; toss with remaining ingredients.
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
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.
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
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
1 (8 oz.) bottle clam juice
1 lb. scallops
1 lb. small shrimp
1/2 lb. cooked lobster meat
8 Tbsp. (1 stick) salted butter
1/2 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.