Amount	Ingredient
1/4 Each	avocado, sliced and fanned
1/4 Cup	baby greens, washed, dried and chilled
1/4 ounce	bakers yeast
1/2 Ounce	balsamic dressing
1 tablespoon	basil, dry
4	bay leaves
2 1/2 cups	bread flour
1/4 Cup	capers, drained
3 Cups	carrots, peeled and diced
6 Medium	carrots, peeled and thinly sliced
3 Cups	celery, diced
1 Cup	chopped onion
1/2 Loaf	ciabatta bread
1 Cup	cilantro, freshly chopped
1 Teaspoon	coarse salt
2 Teaspoons	coarsely ground pepper
1 10-ounce can	condensed vegetable soup
2 Cups	COOKED TURKEY
2 Cups	couscous, uncooked
1 (14.5-ounce) Can	diced tomatoes, undrained
1/2 Cup	Dijon mustard
2 Ounces	dried porcini, reconstituted in cool water & cleaned
1/2 bottle	dry Italian white wine
4 Large	eggs, lightly beaten
1/2 Cup	extra virgin olive oil
1 Cup	extra-virgin olive oil
2 Cups	fennel, diced
2 Cups	flour
1 Cup	fresh basil
As needed	Fresh cilantro sprigs
1/4 Cup	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
1 Clove	fresh garlic, minced
1/4 Cup	fresh ginger, peeled and minced or pureed
1/4 Cup	fresh marjoram, chopped
2 Teaspoons	fresh oregano
1-1/2 Cups	fresh parsley, chopped
4 Tablespoons	fresh parsley, cleaned
4 Tablespoons	fresh rosemary, cleaned
4 Tablespoons	fresh sage, cleaned
1/4 Cup	fresh thyme, chopped
4 Tablespoons	fresh thyme, cleaned
6 Cloves	garlic, coarsely chopped
2 teaspoons	garlic, minced
3 ounces	green chile paste, (see recipe in database)
1 Teaspoon	ground cinnamon
2 Teaspoons	ground cumin
1-1/2 Teaspoons	ground ginger
1 Pound	GROUND TURKEY
2 Pounds	GROUND TURKEY
1 Cup	Japanese bread crumbs
To Taste	Japanese rice vinegar
1 Teaspoon	kosher salt or to taste
4	LEMON GARLIC SEASONED TURKEY BREAST TENDERS
2 Tablespoons	lemon zest, minced
2 Large	lemons, zested
1 Pound	lentil beans
1 Tablespoon	margarine
1 Tablespoon	mild to medium Chinese chili sauce (siracha)
1 Tablespoon	minced garlic
1/2 cup	Minute rice, uncooked
6 Cups	mixed salad greens, cleaned and chilled
2 Slices	Mozzarella cheese
1 cup	Mozzarella, shredded
2 Tablespoons	olive oil
2 Tablespoons	olive oil
2 tablespoons	olive oil
1 medium	onion, sliced
4 Medium	onions, thinly sliced
6 Ounces	OVEN ROASTED TURKEY BREAST, thinly sliced
1 Cup	peeled and sliced fresh carrots
1 cup	Pepper Jack cheese, grated
2 Tablespoons	pesto mayonnaise
6 Ounces	pitted black olives, drained
1 Pound	Provolone cheese, sliced
1/2 Cup	raisins
1	red pepper, roasted, seeded and peeled
3 Slices	red ripe tomato
2 Tablespoons	red wine vinegar
2 teaspoons	salt
1/2 Teaspoon	salt
As needed	salt and pepper
2 Cups	scallions, thinly sliced on the diagonal
1/4 Cup	shelled pistachios, chopped
2 Cups	small Spanish pimiento-stuffed green olives, drained
12 ounces	SMOKED TURKEY BREAST, shredded
1/2 Pound	SMOKED TURKEY, sliced
4 24-inch	sourdough baguettes, sliced lengthwise
1/4 teaspoon	sugar
1 Large	sweet potato, peeled, cut into chunks, about 2 cups
2 Pieces	TURKEY BACON, cooked
1/2 Pound	TURKEY HAM, sliced
1 Pound	TURKEY SALAMI, sliced
16 2" thick	TURKEY SHANKS, skinless, cut from widest part of leg, close to thigh
2 to 3 Quarts	TURKEY STOCK
4 Ounces	unsalted butter
1 Cup	unsweetened coconut milk
3 to 4 Cups	vegetable oil
1-3/4 Cups	water
1 cup	water, lukewarm
1 #10 can	whole plum tomatoes, seeded, chopped and drained
3 Cups	yellow onion, chopped