Amount	Ingredient
1 Cup	arugula, washed and chilled
1 Cup	baby spinach, washed and chilled
5 Large	basil leaves, chopped
1 Cup	Belgian endive, cut in half at an angle
8 Slivers	Brie, halved lengthwise
32 Ounces	canned plum tomatoes
As needed	chiffonade parsley
8 Cups	Chinese cabbage, shredded
1/3 Cup	cider vinegar
1-1/2 Teaspoons	crushed red pepper
3 Tablespoons	diced fresh parsley
1/4 Cup	diced garlic
1/2 Cup	diced roasted red peppers, preferably piquillos
1/2 Cup	dried Italian bread crumbs
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
2 Tablespoons	dried thyme
1 Teaspoon	dried thyme
4-1/2 Pounds	dry rigatoni
1/4 Cup	dry white wine
1 Large	egg, beaten
6 Pounds	eggplant, grilled and diced
3 Large	eggs, beaten
1-1/2 Cups	extra virgin olive oil
1/3 Cup	extra virgin olive oil
1 Tablespoon	favorite chili rub with cumin
3 Tablespoons	flat parsley leaves
2 Teaspoons	fresh cilantro
2 Teaspoons	fresh ginger, peeled and grated
3 Tablespoons	fresh Italian parsley, fine diced
1/8 Teaspoon	fresh oregano, chopped
1-1/2 Cups	fresh parsley, chopped
1/8 Teaspoon	fresh rosemary, chopped
1/8 Teaspoon	freshly ground pepper
6 Cloves	garlic, fine dice
1 Clove	garlic, minced
6 Tablespoons	grainy Dijon mustard
1 Cup	grape seed oil
2 Pounds	GROUND TURKEY
	HERB VINAIGRETTE
3/4 Cup	Herb Vinaigrette
6 Pounds	ITALIAN TURKEY SAUSAGE, cooked and sliced
2 Teaspoons	jalapeno chile, coarsely chopped
To taste	kosher salt and white pepper
To taste	kosher salt and white pepper
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 Tablespoons	olive oil
2 Tablespoons	olive oil
1 Medium	onion, medium dice
1	orange, juiced
1 Large	orange, well scrubbed, unpeeled and cut into 8 sections
9 14 X 18-inches	phyllo dough sheets
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
1/8 Teaspoon	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground pepper
1/2 Cup	sesame oil
1 Tablespoon	sesame seeds, lightly toasted
6 Tablespoons	sesame seeds, toasted
2	shallots, fine dice
1 Can (4 ounces)	sliced mushrooms, well drained
3 Tablespoons	smokey Spanish paprika
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
1/4 Cup	thinly sliced green onion
2-1/4 Quarts	tomato salsa
1 Pound	TURKEY BREAST CUTLETS
6 (5-ounces each)	TURKEY CUTLETS
8 Ounces	unsalted butter, melted
4 Ounces	vegetable oil
1/3 Cup	water
1/4 Teaspoon	white pepper
2 Cups	whole cranberries, washed
2 Each	yellow tomatoes, cut into 1-inch pieces