Amount	Ingredient
6 Ounces	aged Cheddar, grated
5 Cups	alfalfa sprouts, washed and drained
2 Quarts	arugula leaves, washed and dried
1 (10-Ounce)	bag fresh spinach leaves, washed, drained & stems removed
2 Tablespoons	balsamic vinegar
2	bay leaves
1 (15-ounce) Can	black beans
3 Cups	black beans, cooked and drained
20 Slices	black rye bread, lightly toasted
2 Cups	blueberries, washed, drained and stems removed
2/3 Cup	boiling water
1 (5-6 Pound)	BONE-IN TURKEY BREAST
1 (2 pounds)	BONELESS SKINLESS TURKEY BREAST HALF
3/4 Cup	Braeburn or Jonathan apple, diced
12 Ounces	broad egg noodles, cooked and drained according to package directions
1 Cup	brown sugar
1 Head	butter lettuce, washed, drained and chilled
1 (19-Ounce)	can cannellini beans, drained and rinsed
1 (14-1/2-Ounce)	can diced tomatoes, undrained
1/2 Pound	cannellini beans, soaked in water the night before and drained
1/3 Cup	capers, drained
1 Cup	carrot, coarsely chopped
2 Large	carrots, coarse chop
1/4 Teaspoon	cayenne pepper
1/8 to 1/4 Teaspoon	cayenne pepper
1 Teaspoon	cayenne pepper
1/2 Teaspoon	celery salt
3 Stalks	celery, coarse chop
1/2 Teaspoon	chipotle puree
3 Cups	chopped celery
2 Tablespoons	chopped cilantro leaves
1-1/2 Teaspoons	chopped fresh basil or 1/2 Teaspoon dried basil leaves
1 Tablespoon	chopped fresh cilantro
1/2 Cup	chopped fresh cilantro
1-1/2 Teaspoons	chopped fresh oregano or 1/2 Teaspoon dried oregano leaves
1 Tablespoon	chopped fresh parsley
1/3 Cup	chopped fresh parsley
1-1/2 Teaspoons	chopped fresh thyme or 1/2 Teaspoon dried thyme leaves
1/2 Cup	chopped green onions
1 Cup	chopped onion
1/4 Teaspoon	chopped thyme leaves
1 Cup	chunky salsa with chipotle
1 Tablespoon	cider vinegar
1-1/4 Cups	coarse ground mustard, prepared
5 Cups	coarsley crumbled prepared cornbread
1/3 Cup	cold water
1/2 Cup	commercial barbecue sauce
1/2 Cup	commercial heavy-duty mayonnaise
8 Ounces	cooked fresh tomato puree
2 Cups	COOKED or OVEN ROASTED TURKEY, cut in chunks or strips
1/2 Cup	Cooked Tomato Vinaigrette
6 Ounces	COOKED TURKEY BREAST, thinly sliced
1 Cup	COOKED TURKEY, chopped
3/4 Cup	corn niblets, drained
1/3 Cup	corn oil
1 Tablespoon	cornmeal
2 Tablespoons	cornstarch
3 Cups	cranberry beans, cooked and drained
1/4 Teaspoon	crushed red pepper flakes
1/2 Teaspoon	crushed red pepper flakes
2 Tablespoons	crystallized ginger, finely minced
1 Cup	cucumber, peeled & chopped
100 Slices	cucumbers, peeled and sliced thin
1 Teaspoon	cumin
1/2 Cup	currant jelly
1/4 Cup	diced scallions
1/2 Cup	Dijon mustard
1-1/2 Tablespoons	Dijon mustard
1/4 Teaspoon	Dijon mustard
2 Tablespoons	Dijon mustard
1/4 Cup	dried apricots, diced
1/4 Cup	dried currants
1-1/2 Teaspoons	dried oregano
1/4 Teaspoon	dried oregano
1/2 Teaspoon	dried oregano
1/4 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1/2 Cup	dry bread crumbs
3 Cups	dry white wine
6 Ounces	dry white wine
4	English muffins, coarsely crumbled
1-1/2 Tablespoons	extra virgin olive oil
1/2 Cup	extra virgin olive oil
1 Cup	extra virgin olive oil
3 Cups	extra virgin olive oil
As needed	extra virgin olive oil
1 Cup	fat-free sour cream
	Fennel Hash
12 Ounces	Feta cheese, crumbled
1/4 Cup	flour
6 6-inch	flour tortillas
20 8 to 9 inch	flour tortillas
24 Pieces	French bread, cut into 5-inch chunks, split
2 Bunches	fresh basil leaves, washed and dried
2-1/2 Cups	fresh button mushrooms, cleaned, sliced and sauteed
2 Tablespoons	fresh cilantro, chopped
6 Tablespoons	fresh cilantro, chopped
2 Cups	fresh cranberries
1 Package (12 ounces)	fresh cranberries
4 Cups	fresh fennel, 1/2 inch dice
1 Tablespoon	fresh flat-leaf parsley, chopped
2 Tablespoons	fresh garlic, minced
1 Tablespoon	fresh garlic, minced
1 Teaspoon	fresh ginger, grated
1 Tablespoon	fresh gingerroot, peeled and grated
1 Teaspoon	fresh horseradish, grated
2 Tablespoons	fresh lemon juice
1-1/2 Tablespoons	fresh lemon juice
1/2 Cup	fresh lemon juice
2/3 Cup	fresh lemon juice
2 Tablespoons	fresh lime juice
2 Tablespoons	fresh orange juice
1 Teaspoon	fresh orange zest
As needed	fresh parsley sprigs
1/4 Cup	fresh parsley, chopped
3 Teaspoons	fresh rosemary, finely chopped
1/2 Teaspoon	fresh tarragon, chopped
2 Teaspoons	fresh thyme, chopped
1/2 Bunch	fresh thyme, chopped
1 Cup	fresh tomato, chopped & seeded
3 Pounds	FRESH TURKEY BREAST
1 Cup	fresh yellow onion, diced and sauteed
1/2 Teaspoon	freshly cracked black pepper
1 Teaspoon	freshly grated nutmeg
To Taste	freshly ground black pepper
To Taste	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
To Taste	Freshly ground pepper
1-1/2 Teaspoons	freshly ground white pepper
1 Tablespoon	freshly squeezed lemon juice
1 Cup	frozen corn, thawed
1 Cup	frozen whole kernel corn
7 Cups	fully cooked baked beans
1-1/2 Pounds	FULLY COOKED ITALIAN-STYLE TURKEY MEATBALLS
3 Cups	garbanzo beans, cooked and drained
1 Large	garlic clove, minced
3 Cloves	garlic, coarse chop
1 Clove	garlic, minced
1 Clove	garlic, minced
3 to 4 Cloves	garlic, minced
4 Cloves	garlic, pressed
2 cloves	garlic, sliced very thin
1-1/2 Teaspoons	gingerroot, peeled and freshly grated
1/2 Cup	good quality balsamic vinegar
3/4 Cup	Granny Smith apple, diced
1-1/2 Teaspoons	grated lime peel/zest
10 Leaves	green leaf lettuce, washed, dried and chilled
3 Tablespoons	green onion, minced
2	green onions, thinly sliced
1 Small	green pepper, seeded and diced
1/4 Teaspoon	ground cayenne
1 Teaspoon	ground cinnamon
1/2 Teaspoon	ground coriander
3/4 Teaspoon	ground cumin
2 Teaspoons	ground cumin
1/2 Teaspoon	ground ginger
1 Pound	GROUND TURKEY
2 Cups	heavy mayonnaise
3 Tablespoons	herbes de Provence
1/3 Cup	hoisin sauce
1/4 Cup	honey
1 Teaspoon	honey
1/4 Cup	honey
10 Large	iceberg lettuce leaves, washed, dried and well chilled
1 (2-Ounce)	Italian Herb flatbread
1 Pound	ITALIAN TURKEY SAUSAGE
1 Tablespoon	jalapeno pepper, seeded and minced
4 Small	jalapeno peppers, seeded and finely diced
10	Kaiser sesame rolls, sliced and grilled
1 Cup	Kosher salt
1 Tablespoon	kosher salt
2 Tablespoons	Kosher salt
1 Tablespoon	kosher salt
24	large eggs, poached
2	large red bell peppers, seeded and 1/4 inch dice
4	Large whole lemons
3 Tablespoons	lemon juice
1 Teaspoon	lemon zest/peel
4 Wedges	lemon, for garnish
1	lemon, juiced
1 Pound	lobster meat, cooked
4 Cups	mango, peeled and cut into chunks
1 Medium	mango, peeled, seed removed & diced
12 Ounces	marinated artichoke hearts, drained and quartered
1/4 Cup	mayonnaise
1-1/4 Cups	mayonnaise
3	Mild green chilies, roasted, peeled, seeded and chopped
3 Cups	mild salsa
2 Tablespoons	minced fresh garlic
1 Tablespoon	minced fresh mint
1/2 Teaspoon	minced garlic
2 Tablespoons	minced garlic
3 Tablespoons	minced onion
2 Cups	Monterey Jack cheese, divided
1 Medium	nectarine, pitted and diced
1 Tablespoon	olive oil
1 Tablespoon	olive oil
2 Tablespoons	olive oil
2/3 Cup	olive oil
2/3 Cup	olive oil
As needed	olive oil cooking spray
1 Tablespoon	olive oil, divided
1-1/2 Pounds	onion slices, sauteed in olive oil
1 Small	onion, chopped
2 Cups	onion, coarsely chopped
1/2 Cup	orange juice
1 Tablespoon	oregano, dried
1 Medium	papaya, seeded and diced
1/4 Cup	Parmesan cheese, divided
3 Tablespoons	parsley, chopped
1 Orange,	peeled, seeded and cut into segments
3/4 Teaspoon	pepper, divided
2-1/3 Pounds	PEPPERED TURKEY BREAST
2-1/2 Cups	pickled hot yellow pepper rings, drained
3/4 Cup	pine nuts, toasted
1/4 Cup	pine nuts, toasted
12 Each	pita fold bread
1/2 Cup	pizza sauce
2 Small	plum tomatoes, cored and quartered lengthwise
1 Teaspoon	Pommery mustard
1/4 Cup	port wine
1-1/2 Pounds	Provolone cheese, sliced
1-1/2 Cups	pure olive oil
As Needed	ranch-style salad dressing
As needed	red and green whole peppers, for garnish
1	Red bell pepper, roasted, peeled, seeded and chopped
1/2 Cup	red bell pepper, seeded and diced
40 Large Pieces	red bell peppers, roasted & packed in oil
2 Pounds	red bliss potatoes, 1/2 inch dice
1 Pound, 14 Ounces	red cabbage, shredded
10 Ounces	red currant jelly
10 Thin Slices	red onion
1 Cup	red onion, 1/4 inch dice
1/3 Cup	red onion, chopped fine
2 Small	red onions, finely diced
1/3 Cup	red wine vinegar
1 Cup	Ricotta cheese
1 Medium	ripe avocado, peeled and pitted
6 Medium	ripe avocados, peeled and pitted
5 Pounds	ROASTED TURKEY BREAST, sliced
10 Ounces	ruby port wine
1 Gram	saffron threads
3 Ounces	salad greens, washed, drained and well chilled
1/2 Teaspoon	salt
1 Teaspoon	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
Pinch	salt
1/4 Teaspoon	salt
To taste	salt and freshly ground black pepper
To taste	salt and pepper
To Taste	salt and pepper
To Taste	salt and pepper
To Taste	salt and white pepper
3/4 Teaspoon	salt, divided
1/2 Cup	scallions, chopped
6	scallions, thinly sliced
To Taste	sea salt
2	shallots, minced
1 Cup	shredded Mozzarella and Provolone, Italian cheese blend
1-1/2 Pounds	SMOKED TURKEY BREAST, julienned
2 Tablespoons	smoky barbecue sauce
1 Cup	smoky barbecue sauce
2 Tablespoons	sour cream
As needed	sour cream and/or chopped fresh cilantro
2 Tablespoons	soy sauce
1	Spanish onion, coarse chop
100 Medium	spinach leaves, stems removed
4-1/2 Pounds	spring salad mix or mesclun
1	starfruit (carambola), diced
1 (1.5 Ounce) Packet	stroganoff sauce mix
2 Tablespoons	sugar
1/2 Cup	sugar
1/4 Teaspoon	sugar
6 12-inch	sun-dried tomato tortillas
1/3 cup	sun-dried tomatoes (not packed in oil)
2 Pounds	sweet potato fries, cooked
1 Cup	sweet red pepper, roasted
10 1-Ounce Slices	Swiss cheese
1 Pound	tart apples, cored peeled and chopped
3 Ounces	thinly sliced TURKEY PEPPERONI
1 Medium	tomato, seeded and diced
12 Large	tomatoes
20 Slices	TURKEY BACON, cooked crisp
1 Cup	TURKEY BACON, cooked crisp, crumbled
3 Ounces	TURKEY BACON, diced
2 Pounds	TURKEY BREAST CUTLETS, CHOPS or TENDERLOIN
20 4 Ounce	TURKEY BREAST STEAKS
14-Ounces	TURKEY BROTH OR low-sodium chicken broth
2 to 4 Tablespoons	TURKEY BROTH or water (optional)
4	TURKEY CHORIZO SAUSAGES, sliced 1/4" thick
24 4-Ounce	TURKEY CUTLETS
1 Pound	TURKEY CUTLETS
1 Pound	TURKEY SCALLOPPINI
5 Pounds	TURKEY STEAKS, 4 ounces each, thawed and pounded thin
1 Gallon	TURKEY STOCK
1 Quart	TURKEY STOCK
4 Pounds	TURKEY TENDERLOINS
2 10-Ounce	TURKEY TENDERLOINS
24	TURKEY TENDERLOINS
2 Large	TURKEY THIGHS, cut in half with a band saw
3 Tablespoons + 1 Teaspoon	unsalted butter
3 Ounces (solid weight)	unsalted butter
As needed	Vegetable cooking spray
1/4 Cup	vegetable oil
1/4 Cup	vegetable oil
1/4 Cup	vegetable oil
1 Tablespoon	walnut oil
1/2 Cup	walnuts, coarsely chopped
2 Tablespoons	water
1 Quart	water
10 1-Ounce Slices	white Cheddar cheese
2 Tablespoons	white wine vinegar
2 Tablespoons	white wine vinegar
24 slices	whole grain bread, toasted and sliced
2 Cups	wild and white rice combo, cooked and chilled
dash	Worcestershire
3/4 Cup	yellow bell pepper, diced
2 Tablespoons	yellow bell pepper, seeded and diced