Amount	Ingredient
3 Cups	arugula
1 Large	avocados, peeled and pitted
4	avocados, small dice
1/2 Head	baby romaine lettuce, washed, drained and chilled
3	bay leaves
2 Cups	black beans, cooked
1/2 Teaspoon	black pepper
2 Tablespoons	brown sugar
1/4 Cup	brown sugar
2 Tablespoons	butter
2 Tablespoons	Calabrian Spice Blend
6 Ounces	chipotle sauce, prepared sauce
1/4 Cup	chopped chives
1/4 Cup	chopped scallions
1/2 Cup	cilantro leaves
As needed	cilantro leaves
2 Tablespoons	cilantro, fine chop
1 Ounce	coarse natural sugar
1 Ounce	coarse sea salt
1/4 Cup	cold water
12	corn tostada shells, 7 inch, fried crisp
2 Cans (11 ounces each)	corn with red and green peppers, drained
1/4 Cup	cornstarch
1/2 Cup	cucumber, finely diced
Pinch	cumin seed
	Dressing Ingredients
Pinch	dried herbes de Provence
1-1/2 Teaspoons	dried spicy chile (pequin chile or dried Italian pepperoncini)
6 Each	eggs, beaten
2 Tablespoons	extra virgin olive oil
3 Tablespoons	extra virgin olive oil
As needed	extra virgin olive oil
1/2 Bulb	fennel, sliced
3 Tablespoons	flour
3/8 Cup	flour
1-1/2 Teaspoons	fresh thyme, chopped
2 Cups	frozen hash brown potatoes
2 Cloves	garlic, minced
1 Tablespoon	garlic, minced
1 Clove	garlic, peeled
3/4 Teaspoon	ginger, minced
1 Cup	grape tomatoes, split
1/2 Cup	grated Parmigianino Reggiano
1/8 Teaspoon	ground allspice
1/4 Teaspoon	ground allspice
1/8 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
2 Teaspoons	ground cumin, toasted
2 Teaspoons	ground oregano, toasted
1 Pound	GROUND TURKEY
To Taste	kosher salt
1/4 Cup	Kosher salt
To Taste	kosher salt and freshly ground black pepper
Pinch	lavender flowers
2	limes, juiced
6 Ounces	liquid from cooked black beans
4 Ounces	mayonnaise
1 Tablespoon	mint, fine chop
1/2 Cup	olive oil
3 Tablespoons	olive oil
1 Cup	onion, chopped
1 Pound	orecchietta pasta
1 Tablespoon	oregano leaves
1-1/2 Pounds	organic greens
3 Ounces	paprika
As needed	pasta cooking water
2 Tablespoons	peanut oil
To Taste	pepper
3 Cups	plain bread crumbs
8 Slices	pumpernickel bread
3/4 Cup	Queso Fresco (or substitute plain feta cheese)
3 Ounces	red bell pepper, sliced 1 inch strips
1 Medium	red jalapeņo pepper, sliced
1/4 Cup	red onion, fine dice
1 Medium	red onion, sliced
3 Ounces	red onion, sliced
1/4 Cup	red pepper, fine dice
1 Large	red ripe tomato, sliced thin
2 Teaspoons	red wine vinegar
1/4 Cup	Roma tomatoes, seeded and fine dice
	Salad Ingredients
To Taste	salt
To Taste	Salt and pepper
1-1/2 Cups	seasoned rice vinegar
5	serrano chiles, seeded and fine dice
1-1/2 Teaspoons	shallots, minced
2 Tablespoons	sherry vinegar
1 Quart	skim milk
As needed	sliced almonds, toasted
1/4 Cup	sliced almonds, toasted
1/2 Pound	smoked Gouda cheese, sliced into 1-ounce slices
1-1/4 Pounds	TURKEY BREAST
4 Cups	TURKEY BROTH and defatted pan juices, see note below
3/4 Pound	TURKEY HAM, cut into 1/2-inch cubes
8	TURKEY LEGS or 4 TURKEY HINDQUARTERS (LEG & THIGH), If using hindquarters, remove thigh bone
2 (8 to 10-Ounce)	TURKEY THIGHS, skinless and boneless
1 Tablespoon	vegetable oil
3 Tablespoons	vegetable oil
3 Quarts	water
1/4 Cup	white onion, fine dice
3 Tablespoons	white sugar
1/2 Ounce	whole coriander seed
2 Ounces	whole fennel seed
12 2-Ounce Slices	Wisconsin brick cheese
3 Ounces	yellow bell pepper, sliced 1 inch strips