Amount	Ingredient
12 Cups	black beans, soaked, cooked & drained
1 Teaspoon	black pepper
4 Cups	carrots, peeled and chopped
As needed	cayenne pepper
1 Bunch	cilantro, washed and chopped
1 Cup	cranberry juice
1/2 Teaspoon	crushed red pepper flakes
8 Large	eggplants, peeled & cut into 1/2-inch cubes
3 Cups	extra-virgin olive oil
1/2 Cup	Feta cheese, crumbled
As needed	flour tortillas
1 Cup	fresh basil, chopped
3 Tablespoons	fresh mint, finely chopped
1/3 Cup	fresh oregano, finely chopped
As needed	fresh thyme sprigs
1/3 Cup	fresh thyme, chopped
2 Slices	fresh tomato
As needed	freshly cracked black pepper
6-1/4 Pounds	FULLY COOKED BONELESS TURKEY BREAST, skinless
8 Cloves	garlic, minced
10 Medium	green bell peppers, seeded & cut into 1/2-inch cubes
2 Tablespoons	ground coriander
1 Tablespoon	ground cumin
4 Pounds	GROUND TURKEY
1 Each	jalapeno, seeded and minced
2 Tablespoons	kosher salt
To taste	kosher salt
12	lime wedges, seeded
5 Large	mangos, peeled and cut into wedges
8 Ounces	Mornay sauce, held warm for service
4-1/2 Pounds	mushroom pasta, cooked and drained
1/4 Cup	olive oil
1/2 Cup	olive oil
1 Pound	onion, thinly sliced
3 Whole	onions, minced
3-3/4 Pounds	organic greens, washed, drained and chilled
2 Tablespoons	Parmesan cheese, shredded
2-1/2 Quarts	port wine
3 Cups	potatoes, peeled and diced
1 Cup	raspberry vinegar
5	red bell peppers, seeded and julienned
6 Ounces	ROASTED TURKEY, sliced 1/4" thick and warm
20	Roma tomatoes, cut into wedges
4-1/2 Pounds	root vegetables, roasted
1 Tablespoon	salt
To Taste	salt and freshly ground black pepper
1-1/3 Tablespoons	sugar
4 Each	tomatoes, cut into wedges
1-1/2 Cups	tomatoes, peeled, seeded & chopped
36 Slices	TURKEY BACON, blanched
2 Strips	TURKEY BACON, cooked and held warm for service
4 Pounds	TURKEY BREAST, cubed
3/4 Gallon	TURKEY STOCK, skimmed
36 3 to 4 Ounce	TURKEY TENDERLOIN MEDALLIONS, pounded to an even thickness
1 Tablespoon	white pepper
3 Slices	white sandwich bread, toasted