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Halladay's Harvest BarnHarvest BarnRecipesSlow Cooker

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.

SIMILAR RECIPES
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

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.

Pizza Supreme Dip

8 oz. bulk Italian sausage

1 small onion, chopped

1/2 cup chopped red or green peppers, diced

1 cup mushrooms, chopped

1 (15 oz.) can tomato sauce

2 Tbsp. Halladay's Wood Fired Pizza Seasoning

1/4 cup ripe olives

1 cup mozzarella, shredded

Preheat oven to 350˚F. Brown sausage in a skillet, breaking it up with a wooden spoon as you cook. Sauté onions, peppers, and mushrooms until tender. Add tomato sauce and seasoning; simmer for 10 to 15 minutes. Add olives and pour into a baking dish; sprinkle the top with mozzarella. Bake for about 20 minutes, or until hot and bubbly. Serve with French bread.

Roasted Pork Chops with Green Beans and Potatoes

1 (12 oz.) bag green beans

4 medium Yukon gold potatoes, cut into 1/2-inch wedges

1 red bell pepper, sliced

6 Tbsp. olive oil

1 lemon, juiced

4 Tbsp. Halladay's Chardonnay or Garlic Herb 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.

Roasted Cabbage with Bacon

1 head cabbage, outer leaves removed

4 slices bacon, chopped

⅓ cup olive oil

3 to 4 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

Preheat oven to 450˚F. Cut cabbage into 8 wedges and remove stem; arrange in a single layer on a baking sheet. Top each wedge with bacon. Combine oil and seasoning; drizzle over wedges. Roast for 30 minutes, stirring occasionally, or until browned as desired.