Chardonnay Dip & Seasoning

$ 4.50

This delicious seasoning is great as a dip or wonderful used for cooking. Sprinkle over your favorite sautéed vegetables at the end of cooking or on chicken before roasting!

Garlic, Green and White Onion, Sugar, Parsley, Chives, Expeller Pressed Canola Oil, Natural Flavors, Citric Acid

No allergens



Cauliflower Risotto

2 cups cauliflower
1 Tbsp. olive oil
1 Tbsp. shallots, chopped
½ cup vegetable broth
2 tbsp. heavy cream
2 to 3 Tbsp. Halladay's Chardonnay Seasoning
1 cup parmesan cheese, grated

Pulse cauliflower florets in a food processor until they are the size of grains of rice. In a skillet, cook shallots in the olive oil until tender. Add cauliflower and toss to coat. Add stock and seasoning; cook until tender, about 10 minutes. Add cream and cheese. Salt and pepper to taste.

Roasted Pork Chops with Green Beans & Potatoes

1 (12 oz.) bag green beans
4 medium Yukon gold potatoes, cut into ½-inch wedges
1 red bell pepper, sliced
6 Tbsp. olive oil
1 lemon, juiced
4 Tbsp. Halladay's Chardonnay 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 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.

Creamy Carrot and Herb Linquini

6 oz. uncooked whole-wheat linguini
2 cups carrot noodles and ribbons
¼ cup water
2 Tbsp. flour
2 cups low-fat milk
2 Tbsp. Halladay's Chardonnay Seasoning
½ cup parmesan, grated

Cook pasta according to package directions, adding carrots during last 3 minutes of cooking; drain. Heat a skillet over medium-low. Whisk flour and seasoning together with ¼ cup water and add to skillet. Slowly add milk, whisking constantly; bring to a simmer. Cook 5 minutes or until reduced to about 1 ½ cups; whisk in cheese. Toss with pasta mixture to coat. Let sit 5-10 minutes before serving.