Philadelphia Style Vegetables

16 oz Classic Chef Cut Caribbean, Mediterranean, Prince William, or Germany Vegetables
1.5 oz Pommace Olive oil
1/2 tsp. oregano
1/2 tsp. crushed red pepper
1/3 Tbsp. crushed garlic
1/3 - 1/2 cup grated mozzarella cheese
Sysco Vegetable Base or Sysco Vegetable Stock
Vermouth
Salt and pepper to taste
Minced Bacon or Pancetta
Crumbled Blue Cheese
water- optional

Add oil to heated skillet. Add vegetables, stirring occasionally. Heat approx. 2 to 3 minutes. Add 1/4 tsp. vegetable base, continue to heat, stirring occasionally. When vegetables are almost hot, add basil and small amounts of oil and vermouth. Add 1/4 tsp. vegetable base with 2-3 oz. vermouth, and 4-6 oz. of water to make a stock/broth. Continue to heat at a low boil, being careful not to overcook the vegetables. During the last minute blend in Mozzarella cheese and stir until cheese melts.
Remove from heat and garnish with crumbled Pancetta and Blue cheese.
Makes 6, 4 oz. servings as side plates or 2, 8 oz. side dishes.

Panned Spinach

3 lb. IQF Classic Chef Cut Spinach Blends (Gold Country, Sonoma, Monterey or San Joaquin)
4 Tbsp. diced frozen Arrezzio Garlic
4 to 6 Tbsp. olive oil
Salt and pepper to taste
Orange or lemon slices for garnish

In a large skillet, sauté' spinach over medium heat. Blend in olive oil and cook 1 to 2 minutes or until just hot. Add salt and pepper to taste.
Garnish with orange or lemon slices.
Serve immediately