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| Amount | Ingredient |
| 30 Medium | Belgian endive leaves |
| 1 Cup | Belgian endive, julienned |
| 3 Ounces | chicory frisse |
| 2-1/2 Tablespoons | chili powder |
| As needed | cilantro leaves for garnish |
| 1 Cup | cilantro leaves, washed, dried and chopped |
| 1 Quart | cilantro leaves, washed, dried and packed |
| 2 Cups | coconut milk |
| 1 Tablespoon | cracked black pepper |
| 2-1/2 Tablespoons | cumin |
| 1/2 Cup | curry powder |
| 1 Cup | dry roasted salted peanuts |
| 1 Ounce | dry sherry |
| 2 Teaspoons | extra virgin olive oil |
| 1 Teaspoon | fresh basil, chiffonade |
| 1/2 Cup | fresh orange juice |
| 1 Cup | freshly squeezed lime juice |
| 1/4 Cup | freshly squeezed lime juice |
| 8 Cloves | garlic |
| 8 Cloves | garlic, minced |
| 12 Ounces | Gorgonzola, DIVIDED |
| 2 Ounces | heavy cream |
| 1 Cup | honey |
| 1 Tablespoon | honey |
| As needed | hot oil for stir-fry |
| To Taste | kosher salt and cracked black pepper |
| As needed | lime wedges for garnish |
| 2 Large | Navel oranges, segmented |
| 1 Cup | olive oil |
| 12 Ounces | olive oil |
| 1/2 Cup | red onion, julienned |
| 1 Teaspoon | red pepper flakes |
| 3/4 Cup | scallions, rough chop |
| 15 Jumbo | seedless red grapes, halved |
| 1 Teaspoon | shallots, minced |
| 1 Pound | SMOKED TURKEY BREAST, julienned |
| 6 Pounds | soba noodles, dry |
| 1/4 Cup | soy sauce |
| 30 | sugar toasted walnut halves |
| 6 Pounds | TURKEY CUTLETS, cut into 1/2-inch strips |
| 1/2 Cup | white wine vinegar |
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