Garlic Vegetables with Basil or Oregano

16 oz. Classic Chef Cut San Francisco, California Gold, Germany or Spring Vegetables
1.5 oz. Arrezzio Pommace Olive oil
1/2 tsp. Sysco Imperial Basil or Oregano
2 oz. Arrezzio Crushed/Diced Garlic
1/4 tsp. Sysco Vegetable Base or 3 tsp. stock
Vermouth
Salt and pepper to taste
Parsley Sprigs or flakes

Add oil to heated skillet and heat until hot. Add vegetables, stirring occasionally. Cook approx. 2-3 minutes. Add 1/4 tsp. vegetable base or 3 tsp. stock, continue to heat, stirring occasionally.
During the last minute of cooking, add spices and garlic with a small amount of oil and vermouth.
Heat for one more minute.
Makes 4, 4 oz. servings as side plates or 2, 8 oz. side dishes.

Key Lime Vegetable Sauté'

16 oz. Classic Chef Cut Bahamas, Prince William or Caribbean Vegetables
1.5 oz. Arrezzio Pommace Olive Oil
1/2 to 1 Tbsp. Sysco Imperial Spices. Make equal portion blend of the following:
      (thyme, oregano, crushed red pepper flakes, garlic powder)
Sea salt to taste
1/4 tsp. Sysco Imperial Vegetable Base or 3 tsp. stock
Vermouth
Lime wedges
Parsley sprig or flakes

Add oil to heated skillet, heat oil until hot. Place vegetables in skillet, stirring occasionally.
Cook 2 - 3 minutes. Add 1/4 tsp. vegetable base or 3 tsp. vegetable stock and continue to heat, stirring occasionally. During the last minute of cooking, add spice blend with a small amount of oil, vermouth and sea salt. Continue to heat. Just before removing from flame, squeeze two wedges of lime juice into the skillet. Stir and remove from heat.
Serves 4, 4 oz. servings as side plates or 2, 8 oz. side dishes.