Amount	Ingredient
3 Ounces	balsamic vinegar
1 Can (15-ounces)	black beans, rinsed and well drained
1/2 Teaspoon	black pepper, ground
1 Cup	carrots, 1/4-inch diced
1/4 Teaspoon	cayenne pepper
1/8 Teaspoon	celery seed
1/2 Cup	celery, 1/4-inch diced
1 Teaspoon	chili powder
1 Can (8 3/4-ounces)	corn, drained
As needed	cracked black pepper
1 Teaspoon	cumin
1/2 Cup	diced button mushrooms
1/2 Cup	diced celery
4 Cups	diced day-old bread
1-2/3 Cups	diced tomatoes (canned) with juice
1 Cup	diced yellow onions
1 Tablespoon	dried basil leaves
3/4 Cup	dried tart cherries, coarsely chopped
1 Cup	dry white wine
2 Tablespoons	fresh cilantro, chopped
3/4 Cup	fresh oregano leaves, stripped from stem
3 Tablespoons	fresh parsley, chopped
3 Medium Cloves	garlic, crushed
24 Large	grape tomatoes
1/3 Cup	hazelnuts, toasted, chopped
1	jalapeno pepper, seeded and minced
2	Large eggs, beaten
As needed	lettuce leaves, washed, drained and chilled
1	lime, quartered
1-1/2 Teaspoons	minced fresh garlic
1/4 Cup	minced fresh parsley
1-1/2 Teaspoons	minced fresh rosemary
1-1/2 Teaspoons	minced fresh sage
1-1/2 Teaspoons	minced fresh thyme
3 Ounces	olive oil
2 Teaspoons	olive oil
1/2 Cup	onion, 1/4-inch diced
1/3 Cup	onion, chopped
As needed	Parmesan cheese, grated
1/4 Teaspoon	pepper, freshly ground
2-1/2 Cups	pinto beans, canned, drained and rinsed
1-2/3 Cups	potatoes, peeled, 3/8-inch diced
1-1/2 Pounds	PULLED TURKEY or COOKED TURKEY, 3/4-inch diced
12	rectangular crusty rolls, split, buttered and toasted
3 Pounds	ROASTED TURKEY, sliced thin
1/2 Teaspoon	salt
3/4 Teaspoon	salt
1 Teaspoon	salt
1/3 Cup	salted butter
2 Tablespoons	salted butter, melted
2-1/2 Cups	small shell pasta, uncooked
3/4 Teaspoon	sugar
1 Cup	tomato sauce
1/3 Cup	tomato, chopped
3 Ounces	TURKEY BACON, diced
1/2 Cup	TURKEY BROTH
3-3/4 Quarts	TURKEY STOCK
1 Pound	TURKEY TENDERLOINS
1	whole (5-6 pound) TURKEY BREAST, BONE-IN, well chilled
1-1/2 Pounds	yellow onions, sliced thin
2-1/2 Cups	zucchini, quartered and sliced 1/4 inch