Amount	Ingredient
3/4 Cup	apricot jam
8 Small	baguettes, sliced
6 Tablespoons	Black Beans (step 1)
9 to 10 Pounds	BONE-IN TURKEY BREAST, skin removed, cut into thin scallops (see #4 below)
1-1/4 Pounds	Brie cheese, thinly sliced
1/4 Pound	butter
1/2 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/2 Cup	Chardonnay
2 Tablespoons	chopped fresh cilantro
1/4 Cup	Chunky Guacamole (step 5)
3-1/2 Quarts	cold water
2-1/2 Pounds	cooked and drained linguini
2-1/4 Pounds	COOKED TURKEY BREAST, sliced thin
2 (6-inch)	corn tortillas, fried
4 Teaspoons	Cotija cheese
1/2-Ounce	crema
1 Cup	diced GRILLED TURKEY BREAST, (step 4)
3 Tablespoons	Dijon mustard
1/2 Teaspoon	dried thyme
2-1/2 Pounds	dry black beans (organic)
6 Large	eggs, well beaten
4-1/2 Cups	extra virgin olive oil
1/2 Teaspoon	fennel seeds, crushed
1/4 Cup	finely chopped fresh cilantro
16 Stalks	fresh asparagus, grilled or steamed
As needed	fresh basil for garnish
3 Tablespoons	fresh basil, coarsely chopped
4 Ounces	fresh cilantro, finely chopped
1 Ounce	fresh cilantro, finely chopped
4 Ounces	fresh epazote (leaves only)
As needed	fresh fruit salad, accompaniment
2 Ounces	fresh garlic, coarsely chopped
2 Cloves	fresh garlic, minced
Dash	fresh lemon juice
2 Ounces	fresh oregano
1 Tablespoon	fresh tarragon
1/2 Teaspoon	freshly ground black pepper
2 Tablespoons	freshly ground black pepper
1 Cup	freshly squeezed lime juice
3/4 Cup	freshly squeezed lime juice
1/2 Teaspoon	garlic powder
1 Can (4 ounces)	green chilies, drained
1/4 Cup	ground black pepper
9 Pounds	Hass #2 avocados
2 Cups	heavy cream
2 Tablespoons	honey mustard
1/4 Pound	jalapeņos
1-1/2 Ounces	jalapeņos
2 Tablespoons	kosher salt
2-1/2 Tablespoons	kosher salt
1 Tablespoon	kosher salt
4 ripe	large tomatoes, peeled, seeded and diced
1	Lime
1 Cup	non-fat sour cream
1/2 Teaspoon	onion salt
2 Medium	onions, diced
1 Tablespoon	paprika
2-1/4 Cups	peanuts, finely chopped
4 Large	pita rounds
1	Plum tomato, seeded and finely chopped
4 Cups	pure olive oil
24 Slices	raisin bread
1 Pound	red onions
1/2 Pound	red onions
2 Ounces	Red Wine Vinaigrette (step 2)
1-1/2 Ounce	Red Wine Vinaigrette (step 2)
3 Cups	red wine vinegar
1-/12 Pounds	ROASTED TURKEY BREAST, sliced
30 Each	Roma tomatoes (3 pounds diced)
1/2 Cup	Salsa Fresca (step 3)
5 Tablespoons	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
1/2 Cup	shredded lettuce
2 Tablespoons	small dice red onion
1/4 Cup	thinly sliced green onions
1 Cup	TURKEY STOCK
4 Pounds	TURKEY TENDERLOIN, cut into 3/4-inch medallions
1 Pound	TURKEY TENDERLOINS, butterflied
2 Tablespoons	unsalted butter
1/3 Cup	unsalted butter
1/4 Cup	unsalted butter, softened
1-1/2 Cups	very thinly shredded green cabbage (paper thin shreds)
1-1/2 Cups	very thinly shredded romaine (paper thin shreds)
1/4 Teaspoon	white pepper
1/4 Ounce	whole allspice
3/4 Pound	yellow onion, 1/4-inch dice