Our lives are busy. Work, kids, family, school on and on. We also want to make sure there is a healthy, nutritious, clean meal on the table every night. I don’t about you but I’m always looking for ways to make things a bit easier to put that meal together without compromising on taste, cost and nutrition.
.
I’m very excited about this product that I’m going to introduce you to, maybe you’ve seen them in your local frozen food isle. It’s called Dorot, and it’s pretty amazing. It is a variety of fresh frozen herbs, garlic, ginger, dill, basil, Parsley that are frozen in portion controlled individual little cubes, just like the old fashion ice cube tray. So you pop one or two or as many as you want for your recipe and promptly put the box back into the freezer.
Here are the advantages that I found with Dorot frozen herbs- firstly I was surprised how fresh they tasted, considering the quality and packaging they are fairly inexpensive and have the freshness of, just picked herbs. -Secondly having the convenience of fresh herbs all year round without having to buy and throw away half because they go bad so quickly. -Thirdly some herbs are seasonally and hard to find +super expensive, having them in the freezer ready to use is great. Also sometimes certain herbs are rarely needed in little quantity, buying a big bunch doesn’t make sense, so these little cubes are awesome to have them handy in the back of the freezer.
To give you an idea they were a couple of dollars for the box you see in the photo.
Here’s a fresh spring recipe to get you started.
Pasta Primavera
Ingredients
- 2 medium zucchini or a lb of baby zucchini
- 1 cup shelled peas or fava beans blanched
- 1 bunch of asparagus tips and tender part only
- 1 cup cherry tomatoes, halved or left whole if they are small
- Zest from 1/2 a lemon about 1 teaspoon
- 3 cubes Dorot garlic
- 1 cup store bought ready pasta sauce of your choice
- 2 tablespoons e. v olive oil
- 1 teaspoon dried herbs de Provence
- 1/2 teaspoon chilli flakes optional
- Kosher salt and freshly ground black pepper
- 8-10 oz of pasta of your choice
- 1/4 cup grated Parmesan or vegan Parmesan!
- Small handful of basil
Warm oil a sauce pan. Add garlic and sauté for a minute. Add the veggies, herbs de Provence, lemon zest and sauté till slightly tender. Add the tomato sauce and cook till heated through. Set aside.
While the veggies cook, bring a large pot of boiling salted water and cook the pasta until al dente, check the time on the box. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable- tomato mixture and enough reserved cooking liquid to moisten and make some sauce. Season the pasta with salt and pepper if needed, to taste. Sprinkle with the Parmesan, torn basil leaves and serve immediately.
Leave a Reply