I use a 1/4 to 1/2 cup of Pinot Griggio wine and add 1 cube of TJ’s frozen garlic and 1 cube of frozen basil to the wine sauce as it is heating up over medium heat on the stove top. I then add to the pan the Seafood blend (shrimp, calamari, scallops). Let it cook in the wine mixture approx. 10 – 15 minutes or until cooked through. In another sauce pan, at the same time, I add TJ’s Asparagus Rissoto on medium heat and cook approx. 10 – 15 minutes until cooked through. I then put into 2 separate serving bowls the Rissoto and then add the Seafood/wine mixture over it with a little of the wine sauce included. Serves 2. Yum!