Simplifying Meals with Dorot {& A Recipe}

We've hit the one-month mark of being back to school, and it's officially kicking my tail. Life has somehow gotten busier, more stressful, and the days just feel shorter. So I'm trying to implement a few short cuts wherever I can to maximize my time. Enter Dorot who's been my sous chef in the kitchen.

Not only are the herbs ready for you to use, I love having Dorot in the freezer for days when it seems impossible to get to the grocery for that one extra item.

One of my go-to weeknight meals is this pasta dish from Ina Garten {find the recipe below}. It's fresh and simple to make and takes under 30 minutes. I adapted the recipe to use these pre-measured Dorot cubes to make it even more simple without compromising on freshness.

These are the Dorot products and how I use them:

Crushed Garlic: Probably the one product I use in every dinner meal.Chopped Parsley: In pastas, pestos, or this dish shown here.Chopped Basil: In pastas and pestos.Glazed Onions: A must in chicken/beef fajitas.Chopped Dill: On baked "parchment paper" salmon and fish.Chopped Cilantro: In this dish shown here.Chopped Chili: Another must in chicken/beef fajitas.Crushed Ginger: I love ginger in my morning smoothies. It's so good for you.

I've been loving using these Dorot cubes to eliminate chopping and measuring, making it effortless to season and flavor my cooking. It's my secret short cut in the kitchen! I usually find these products at Trader Joe's or Whole Foods. Click here to get a $1 off coupon for you to try these products.

Capellini with Tomatoes and Basil

Kosher salt1/2 cup good olive oil, plus extra for the pot6 Dorot garlic cubes4 pints small cherry tomatoes or grape tomatoes12 Dorot basil cubes6 Dorot cubes of parsley or cilantro2 teaspoons chopped fresh thyme leaves1 teaspoon freshly ground black pepper1/2 teaspoon crushed red pepper flakes3/4 pound dried capellini or angel hair pasta1 1/2 cups freshly grated Parmesan cheeseExtra grated Parmesan, for servingBring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with a big bowl of extra Parmesan on the side.Recipe adapted from Ina Garten