HIDDEN VALLEY SPRING RECIPES

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EASY HOMEMADE FISH STICKS WITH SPRING SALAD - HIDDEN VALLEY



Easy Homemade Fish Sticks with Spring Salad - Hidden Valley image

Easy Homemade Fish Sticks with Spring Salad

Provided by Suzy Karadsheh of The Mediterranean Dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 16

1 lb. cod fillet
salt
¾ cup all-purpose flour
1 tbsp. toasted sesame seeds
1/3 dry packet Hidden Valley® Original Ranch® Dressing & Seasoning Mix
1 egg
1 tbsp. water
1½ cups panko breadcrumbs
olive oil
lemon
5 oz. package spring salad mix
1 Roma tomato
½ avocado, sliced
1 cup edamame
¼ cup cashews
½ cup Hidden Valley® Original Ranch® Dressing

Steps:

  • Preheat the oven to 400°F.
  • Pat the fish fillets dry and season lightly with salt and pepper. Now slice the fish into sticks (about 1 inch by 3 inches each).
  • In a rimmed dish, mix the all-purpose flour with the sesame seeds (optional) and the Hidden Valley® Original Ranch® Dressing & Seasoning Mix.
  • In a bowl, whisk the egg with the water to make an egg wash. Place the panko in another rimmed dish next to the egg wash.
  • Dredge a fish stick in the flour and Hidden Valley® seasoning mixture; shake it lightly to remove excess. Next, dip the fish stick in the egg wash, then the panko breadcrumbs. Press gently so that the panko will hold. Repeat with all the fish sticks.
  • Place a lightly oiled cooling rack on a baking pan. Assemble the fish sticks on top of the cooling rack and drizzle with olive oil. Bake in the 400°F oven for 15–20 minutes, or until the fish sticks are baked through. For extra crunch and color, transfer the fish sticks to the top rack and broil very briefly (watch carefully).
  • While the fish sticks are baking, mix the salad ingredients in a bowl.
  • When ready, transfer the salad to serving bowls or plates and top with the baked fish sticks.
  • Serve with lemon wedges and Hidden Valley® Original Ranch® Dressing.

Nutrition Facts : Calories 0

SPRING RANCH RISOTTO WITH ASPARAGUS AND PEAS - HIDDEN VALLEY



Spring Ranch Risotto with Asparagus and Peas - Hidden Valley image

Spring Ranch Risotto with Asparagus and Peas

Provided by Hidden Valley

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 7

2 tablespoons olive oil
1 cup Arborio rice
4–5 cups vegetable broth
1 bunch thin asparagus
1 cup frozen peas
3–4 tablespoons Hidden Valley® Original Ranch® Plant Powered Dressing
kosher salt and ground black pepper

Steps:

  • Heat the olive oil over medium heat in a medium pot or sauté pan. Add rice, and stir for 2–3 minutes, coating the rice well with the oil.
  • Add ½ cup of the broth, and cook, stirring constantly, until the liquid is almost all absorbed. Continue adding ½ cup broth at a time using this same method, until the liquid is creamy and the rice is cooked through but not too soft, about 20–25 minutes total.
  • With your last addition of broth, add the asparagus. Stir in the peas about 2 minutes before the risotto is done. Remove from heat and stir in the ranch dressing, using more or less depending on how loose you want the risotto.
  • Season to taste with salt and pepper, and serve hot.

Nutrition Facts : Calories 0

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