Amount	Ingredient
1 Cup	arugula, washed and chilled
1 Cup	baby spinach, washed and chilled
2/3 Cup	balsamic vinegar
5 Large	basil leaves, chopped
1 Cup	Belgian endive, cut in half at an angle
8 Slivers	Brie, halved lengthwise
1 Cup	butter, divided
32 Ounces	canned plum tomatoes
4 Large	carrots, peeled and thinly sliced
1 1/2 Pounds	cheese tortellini, fresh or frozen
As needed	chiffonade parsley
8 Cups	Chinese cabbage, shredded
1 Quart	chopped onion
1/3 Cup	cider vinegar
2 Cups	coarse grain Dijon mustard
16 Ounces	COOKED or OVEN ROASTED TURKEY BREAST, sliced thin
8 Cups	COOKED TURKEY, chopped
1-1/2 Teaspoons	crushed red pepper
1 #10 Can	crushed tomatoes in puree
3 Tablespoons	diced fresh parsley
1/4 Cup	diced garlic
1/2 Cup	diced roasted red peppers, preferably piquillos
1/4 Cup	dried basil
1/2 Cup	dried Italian bread crumbs
1 (0.7 ounce) package	dried Italian salad dressing mix
1 Tablespoon	dried oregano
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
2 Tablespoons	dried thyme
1 Teaspoon	dried thyme
3 Cups	dry bread crumbs
4-1/2 Pounds	dry rigatoni
1-1/2 Cups	dry white wine
1/4 Cup	dry white wine
1 Large	egg, beaten
6 Pounds	eggplant, grilled and diced
2 Large	eggs
3 Large	eggs, beaten
10	eggs, lightly beaten
1/3 Cup	extra virgin olive oil
1-1/2 Cups	extra virgin olive oil
1 Tablespoon	favorite chili rub with cumin
3 Tablespoons	flat parsley leaves
8 Slices	French bread, cut 3/4-inch thick
1/4 Cup	fresh basil, chopped
2 Teaspoons	fresh cilantro
2 Tablespoons	fresh garlic, minced
2 Teaspoons	fresh ginger, peeled and grated
3 Tablespoons	fresh Italian parsley, fine diced
1 Pound	FRESH LEAN GROUND TURKEY
1/2 Cup	fresh lemon juice
1/8 Teaspoon	fresh oregano, chopped
1-1/2 Cups	fresh parsley, chopped
1/8 Teaspoon	fresh rosemary, chopped
1 Tablespoon	fresh thinly sliced basil
1-1/2 Pounds	fresh wild mushrooms, cleaned and sliced thin
1/4 Teaspoon	freshly ground black pepper
1/8 Teaspoon	freshly ground pepper
6 Cloves	garlic, fine dice
1 Clove	garlic, minced
4 Large cloves	garlic, sliced thin
6 Tablespoons	grainy Dijon mustard
1 Cup	grape seed oil
2 Heads	green leaf lettuce, washed, dried and chilled
10 Pounds	GROUND TURKEY
2 Pounds	GROUND TURKEY
1/2 Teaspoon	ground white pepper
1-1/2 Cups	heavy mayonnaise
	HERB VINAIGRETTE
3/4 Cup	Herb Vinaigrette
6 Pounds	ITALIAN TURKEY SAUSAGE, cooked and sliced
2 Teaspoons	jalapeno chile, coarsely chopped
1/2 Cup	jarred tomato sauce
27	Kaiser buns, split
To taste	kosher salt and white pepper
To taste	kosher salt and white pepper
As needed	lemon wedges
1	lemon, juiced
1 Medium	lemon, juiced
6 Each	long chives, slivered
To taste	maple syrup
To Taste	marinade of olive oil, garlic and herbs
12 Ounces	mesclun greens, washed in cold water, drained well
2 Tablespoons	milk
1 Tablespoon	minced onion
2 Teaspoons	Nyora chilis, finely ground
2/3 Cup	olive oil
2 Tablespoons	olive oil
3/4 Cup	olive oil
2 Tablespoons	olive oil
1 Medium	onion, medium dice
2 Pounds	onions, thinly sliced
1	orange, juiced
1 Large	orange, well scrubbed, unpeeled and cut into 8 sections
As needed	Parmesan cheese, freshly grated
9 14 X 18-inches	phyllo dough sheets
As needed	pickle slices
9 Slices	pineapple rings in juice, quartered
1 Each	potato, thinly sliced, placed in circle on oiled non-skid pan
As needed	red pepper brunoise
1/2 Cup	rice vinegar
1-1/2 Quarts	Ricotta cheese
2 Pounds	ROASTED TURKEY BREAST, cut into 15 slices
1/2 Teaspoon	salt
1 Tablespoon	salt
1/8 Teaspoon	salt
As needed	Salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
As needed	Salt and freshly ground black pepper
To Taste	salt and freshly ground pepper
3 Cups	seasoned flour
1/2 Cup	sesame oil
1 Tablespoon	sesame seeds, lightly toasted
6 Tablespoons	sesame seeds, toasted
2	shallots, fine dice
1/2 Cup (2 ounces)	shredded Mozzarella cheese (about 2 ounces)
1/2 Cup	skim milk (or whole milk may be used)
1 Can (4 ounces)	sliced mushrooms, well drained
3 Tablespoons	smokey Spanish paprika
4	Squares rosemary focaccia, split
1 Tablespoon	sugar
1-1/2 Teaspoons	sugar
1/4 Cup	sun-dried tomatoes with oil, drained, sliced and 2 Tablespoons oil reserved
1/2 Cup	sun-dried tomatoes, finely sliced
4 Ounces	Swiss cheese, sliced thin
1/4 Cup	thinly sliced green onion
2-1/4 Quarts	tomato salsa
4-6	tomatoes, thinly sliced
1 Pound	TURKEY BREAST CUTLETS
2 Cups	TURKEY BROTH
2 Quarts	TURKEY BROTH
6 (5-ounces each)	TURKEY CUTLETS
25 4 to 5-Ounce	TURKEY CUTLETS
2-1/2 Cups	TURKEY STOCK
3/4 Cup	unsalted butter
As needed	unsalted butter
8 Ounces	unsalted butter, melted
4 Ounces	vegetable oil
1/3 Cup	water
1/4 Teaspoon	white pepper
1/4 Cup	whole berry cranberry sauce
2 Cups	whole cranberries, washed
2 Each	yellow tomatoes, cut into 1-inch pieces