Recipe

Herbed Lasagna

by George Duran

Servings: Serves 8

Ingredients:

● 9 long pieces of lasagna noodle, enough to cover a 9×13 baking in 3
layers
● 6 tablespoons. butter
● 1 medium onion, finely chopped
● 2 carrots, finely chopped
● 3 celery sticks, finely chopped
● 4 Dorot Gardens frozen garlic cubes
● 6 Dorot Gardens frozen parsley cubes
● 6 Dorot Gardens frozen basil cubes
● 1/4 cup flour
● 2 cups whole milk
● Chicken or vegetable stock
● 15 oz. frozen spinach, thawed and liquid squeezed out
● 1 cup grated Parmesan cheese
● 1/2 cup mozzarella cheese
● 12 slices provolone cheese

Instructions:

1. Cook the Noodles:
Boil lasagna noodles until al dente and place in ice bath. Set aside in ice bath
until ready to use.

2. Make the Bechamel:
Pre-heat your oven to 375F.
Make herbed béchamel by melting butter on medium high heat in a large
saucepan and sauté onions, carrots and celery until softened. Add garlic,
parsley and basil cubes. Once herbs have melted, add flour and whisk until
flour begins to brown, about 5-7 minutes.
Whisk in milk and bring to a simmer whisking constantly until it begins to
thicken. Add some stock, little by little, until you have a smooth creamy
consistency. Whisk in 1/4 cup parmesan cheese and mozzarella cheese. Add
more stick if needed. Remove from heat.

3. Assemble the Lasagna:
Assemble lasagna in a 9×13 baking dish by layering 1/4 of the béchamel sauce
in the bottom, 3 lasagna noodles, 1/3 of the chopped spinach, 1/3 of the
remaining parmesan and 4 slices of provolone. Repeat two more times ending
with a layer of béchamel on top.

4. Bake:
Cover baking dish with aluminum foil and bake for 30 minutes. Then remove
foil and bake uncovered for 15 more minutes until slightly browned. Wait for 20
minutes before serving.

Recipe

Salad with Pesto Vinaigrette

Servings: 4
Prep Time: 10 minutes

Ingredients:

For the Dressing:
● 2 Dorot basil cubes
● 1 Dorot parsley cube
● 1 Dorot garlic cube
● 2 tablespoons lemon juice or white wine vinegar
● 1 teaspoon Dijon mustard
● 1⁄3 cup extra virgin olive oil
● 2 tablespoons grated Parmesan cheese (optional, for a richer pesto
flavor)
● 1⁄2 teaspoon kosher salt
● 1⁄4 teaspoon black pepper
● 1-2 tablespoons water (as needed, for desired consistency)

For the Salad:
● 4 cups baby arugula
● 1 cup sugar snap peas, thinly sliced lengthwise
● 1⁄2 cup snap peas, thinly sliced
● 1⁄3 cup radish, thinly sliced
● Shaved Parmesan cheese, for serving (optional)

Instructions:

1. Blend the Dressing:
In a mini blender or food processor, combine the softened herb cubes, vinegar
(or lemon juice), Dijon mustard, salt, and pepper. Blend, adding in the olive oil
a little at a time until emulsified. If it’s too thick, add 1-2 tablespoons of water to
loosen. Stir in the Parmesan and taste for seasoning.
Use immediately or store in an airtight container in the fridge for up to 5 days.
Shake well before using.

2. Assemble the salad:
In a large bowl, combine the arugula, snap peas, and sliced radishes.

3. Dress lightly:
Drizzle about half of the pesto vinaigrette over the salad and
gently toss. Stop. Taste a leaf. Does it need more? If yes, add a little more
vinaigrette, toss again, and taste once more.

4. Finish and serve:
Scatter the shaved Parmesan over the top. Give it one final
toss if needed and serve immediately.