Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
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.
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.
Marinate Chicken In our Orange Chipotle Barbecue Sauce
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 Tbsp. orange juice
1 cup barbecue sauce
1 to 2 Tbsp maple syrup, optional
Combine seasoning, juice, barbecue sauce and syrup; heat in small saucepan to combine flavors. Use sauce to marinate, grill and enjoy.
Serve grilled marinated chicken with salad greens base, orange slices and chickpeas.
Dressing:
½ cup olive oil
¼ cup vinegar
1 Tbsp orange juice
1 tsp Halladay’s Garlic Chipotle Seasoning
1 package Halladay's Garlic Tomato Basil Seasoning
3 lbs. boneless beef chuck roast
2 Tbsp. olive oil
1 onion, sliced
1 cup red wine
1/3 cup balsamic vinegar
1 (14.5 oz.) can beef broth
1 small bag baby carrots
2 medium potatoes, cut into 1-inch pieces
1 (14.5 oz.) can crushed tomatoes
3 Tbsp. cornstarch
Combine all ingredients except cornstarch in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours. Mix cornstarch with ¼ cup cold water and add 15 minutes before cooking is complete.
1 lb. Brussels sprouts, trimmed of ends and halved
3 Tbsp. olive oil
1/2 cup balsamic vinegar
1 tsp. Halladay's Garlic Tomato Basil Seasoning
Preheat oven to 400˚F. Toss Brussels sprouts with oil and season with salt and pepper; pour on a roasting pan. Roast 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Remove from oven. In a small saucepan, combine vinegar and seasoning. Bring to a boil, reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Drizzle over Brussel sprouts and serve.