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Check out the recipes below,
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Maple Bacon Topped Onion Burgers
1 ½ tsp. Halladay's Maple Bacon Seasoning
¼ cup mayo
1 lb. ground beef
2 Tbsp. Halladay's Farmhouse Onion Burger Seasoning
1 egg, if desired
In a small bowl combine Maple Bacon Seasoning with mayo, set aside. In a medium mixing bowl add ground beef, egg, Farmhouse Onion Burger Seasoning, and salt and pepper to taste. Mix well and form into four patties; broil, grill or fry to desired doneness.
 
Refreshing Watermelon Salad
One half ripe watermelon cut into cubes or balls
1 head green leaf lettuce
2 cucumbers pealed and sliced into rounds
1 cup bean sprouts
1 envelope Italian salad dressing mix (such as good seasons)
1/8 cup raspberry vinegar
1/4 cup champagne vinegar
3 TBSP water
1/2 cup olive oil
Combine all salad ingredients in a bowl. Set aside. Mix all dressing ingredients in a bottle and shake well. Pour dressing over salad and toss well to coat. Serve immediately.
 
Cheesy Artichoke Bread
2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Seasoning
1 (14 oz.) can artichoke hearts, drained and chopped
½ cup mayo
½ cup sour cream
½ cup parmesan cheese, grated
1 cup mozzarella cheese, shredded
French bread, sliced
Preheat oven to 350°F. Combine all ingredients except bread. Arrange bread in a single layer on a baking sheet. Spoon a small portion of mixture onto each slice of bread. Bake until hot and bubbly, about 15 minutes.
 
Chorizo Frittata
14 ounce Vermont Salumi Chorizo sausage
12 eggs
14 cup heavy cream
10 ounces spinach
12 sun-dried tomatoes
1/4 cup feta cheese
olive, salt & pepper
Preheat oven to 375 degrees. Beat eggs and add a pinch of salt and pepper. Soak tomatoes in warm water until softened. Chop Chorizo (or remove from casing) and in a large, lightly oiled cast iron skillet, saute sausage over medium-high heat for 3-4 minutes. Add spinach and sun-dried tomatoes. Stir and add egg mixture. Top with feta cheese and bake for 10-15 minutes or until the edges turn golden brown. Serve immediately.