Amount	Ingredient
1/4 Cup	blended oil
1/4 Cup	blended oil
1 Cup	butter, melted
2 Tablespoons	dry thyme
2 Whole	egg yolks
12 Each	eggs, poached
	For Hollandaise:
	For Pesto:
	For Service:
1 Tablespoon	garlic, minced
2 Tablespoons	granulated garlic
1 Bunch	green onions, diced
2 Tablespoons	ground white pepper
To Taste	Kosher salt
1 Tablespoon	lime juice
1/2 Cup	olive oil
1 Large	onion, diced
3 Tablespoons	paprika
1/2 Cup	pecan, pieces
1 Cup	portabella mushrooms, cleaned and diced
1 Each	red bell pepper, seeded and diced
3 Cups	red bliss potatoes, diced and blanched
2 Cups	ROASTED TURKEY BREAST, cubed
3/4 Cup	Romano cheese, grated
1/3 Cup	rosemary leaves
To Taste	salt and pepper
1 Cup	shiitake mushrooms, cleaned and julienned
1-1/2 Cups	spinach leaves, washed and dried
1 Teaspoon	Worcestershire sauce
1 Each	yellow bell pepper, seeded and diced