Chef Cut Creamed Spinach

2 lb. IQF Classic Chef Cut Spinach Blends (Gold Country, Sonoma, Monterey or San Joaquin)
1 1/2 to 2 Tbsp. butter
1 Tbsp. flour or 2 Tbsp. of browned flour
1/2 cup hot cream, milk or stock
1 tsp. sugar
Salt and pepper
Fresh grated nutmeg or rind of 1/2 lemon

In a large skillet, melt butter over moderate heat. Blend in flour, cooking to a thick paste.
Slowly stir in the cream, milk or stock. Add sugar and stir until the sauce is smooth.
Add spinach and cook 3 to 5 minutes. Season with salt and pepper. Serve

Basil, Dill or Oregano Sauté'

16 oz. Classic Chef Cut California Gold, Prince William, Germany or Spring Vegetables
1.5 oz. Arrezzio Pommace Olive oil
1/2 tsp. Imperial Basil, Dill or Oregano
Sysco Classic Vegetable Base.
Vermouth
Salt and pepper to taste
Parsley sprig or Imperial Parsley Flakes

Add oil to heated skillet and heat oil until hot. Add vegetables, stirring occasionally, approx. 2 to 3 minutes. Add 1/4 tsp. vegetable base or 3 Tbsp. vegetable stock and continue to heat, stirring occasionally. During the last minute of cooking, add basil with small amounts of oil and vermouth.
Makes 4, 4 oz. servings as side dishes or 2, 8 oz. side dishes.
Garnish with parsley.