| Amount | Ingredient |
| 1 Cup | amber beer |
| 10 Wedges | avocado |
| 4 | avocados, thinly sliced |
| 4 Ounces | California ripe olives, whole, pitted, drained |
| 6 Ounces | canola oil |
| 2 Teaspoons | cayenne pepper |
| 2 Cups | celery, chopped |
| 2 Tablespoons | chopped dill |
| As needed | chopped green onions |
| 1/3 Cup | chopped jalapeno chilies, seeded |
| 1/4 Teaspoon | coarsely ground black pepper |
| 45-50 Ounces | cooked cannellini, rinsed and drained |
| 45-50 Ounces | cooked garbanzo beans, rinsed and drained |
| 12.5 Pounds | Cooked white rice |
| 6 Ounces | cream cheese, room temperature |
| 1 Quart | crushed tomato or puree |
| 2 Teaspoons | Dijon mustard |
| 1 Tablespoon | dried marjoram |
| 1 Tablespoon | dried summer savory |
| As needed | fire roasted pepper and onion mixture |
| 10 8-inch | flour tortilla shells |
| As needed | French fries |
| 1 Cup | fresh cilantro leaves, washed and dried |
| 2 Tablespoons | fresh ginger, minced |
| 3 Tablespoons | fresh parsley, chopped |
| 1-1/2 Tablespoons | fresh tarragon, chopped |
| 3 Tablespoons | fresh thyme, chopped |
| As needed | freshly cracked black pepper |
| 6 Ounces | goat cheese, room temperature |
| As needed | grated Cheddar cheese |
| 2 Cups | green bell peppers, seeded and chopped |
| 1/4 Cup | ground cumin |
| 1-1/2 Pounds | GROUND TURKEY |
| 6 Ounces | Gruyere cheese, grated |
| 1/4 to 1/2 Teaspoon | hot pepper sauce |
| 1 Medium | iceberg lettuce cup |
| 1 Tablespoon | jalapeno peppers, minced |
| As needed | kosher salt |
| 1/2 Teaspoon | kosher salt |
| To Taste | Kosher salt and freshly cracked black pepper |
| 4 16-inch | lavosh cracker bread |
| 2 Tablespoons | lime juice |
| 1 Cup | low-sodium soy sauce |
| 1/4 Cup | minced garlic |
| 1 Slice | Muenster cheese |
| 1/3 Cup | olive oil |
| 1 Teaspoon | olive oil |
| 10 Ounces | onion and radish sprouts, washed and dried |
| 1 | Onion bun, split |
| 2 Cups | onions, chopped |
| 4 Ounces | OVEN ROASTED TURKEY BREAST, shaved |
| 3/4 Cup | pearl barley |
| Garnish | pickle and bed of kale |
| 5 Pounds | PULLED WHITE TURKEY, thawed |
| 2 | red onions, grilled and diced |
| 3/4 Pound | red skinned new potatoes, quartered |
| 2 to 3 | red tomato slices |
| 3 Ounces | roasted garlic base |
| 2 Tablespoons | roasted garlic mayonnaise |
| 20 Wedges | Roma tomato, peeled & charred |
| 2 Cups | Roma tomatoes, diced |
| 20 Small leaves | romaine lettuce |
| 3/4 Pound | savoy cabbage, shredded |
| 12 Ounces | SMOKED TURKEY BREAST, diced |
| 2-1/2 Pounds | SMOKED TURKEY BREAST, thinly sliced |
| 1 Pound | SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick |
| As needed | sour cream |
| 1/3 Cup | sun-dried tomatoes, rehydrated and julienned |
| 2 Cups | sweet red peppers, seeded and chopped |
| 4 | tomatoes, thinly sliced |
| 2-1/4 Quarts | TURKEY BROTH or low-sodium chicken broth |
| 3 Pounds | UNCOOKED TURKEY BREAST, cut into 12-inch cubes |
| 1 Tablespoon | unsalted butter, softened |
| 1 Cup | unsalted cashews |
| 2 Quarts | unsweetened coconut milk |
| 4 Ounces | vegetable base |
| 3 Tablespoons | virgin olive oil |
| 2 Ounces | walnuts, chopped |
| 1-1/2 Cups | white pearl onions |
| 1/2 Pound | yellow onion, thinly sliced |