| 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 |
| 2 Pounds | Brussels sprouts, cut in half |
| 1/4 Pound | butter |
| 1 Tablespoon | butter |
| 4 Tablespoons | butter |
| 1 Teaspoon | butter |
| 1/2 Ounce | 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 |
| 1/3 Cup | dried cherries |
| 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 |
| 1/2 Ounce | flour |
| 16 Stalks | fresh asparagus, grilled or steamed |
| 1/2 Bunch | fresh basil |
| 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 |
| 12 Cloves | fresh garlic |
| 2 Ounces | fresh garlic, coarsely chopped |
| 2 Cloves | fresh garlic, minced |
| Dash | fresh lemon juice |
| 2 Ounces | fresh oregano |
| 1/2 Bunch | fresh sage |
| As needed | fresh sage sprigs |
| 1/2 Teaspoon | fresh sage, chiffonade |
| 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 |
| 2 Cups | olive oil |
| As needed | olive oil |
| 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 |
| 1-1/2 Cups | polenta |
| 1/2 Cup | pomegranate molasses |
| 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 |
| To Taste | salt and freshly ground black pepper |
| To Taste | salt and freshly ground black pepper |
| To Taste | salt and freshly ground white pepper |
| To Taste | salt and freshly ground white pepper |
| 1/2 Cup | shredded lettuce |
| 2 Tablespoons | small dice red onion |
| 2 Tablespoons | sugar |
| 1/4 Cup | thinly sliced green onions |
| 1-1/2 Cups | TURKEY STOCK |
| 1 Cup | TURKEY STOCK |
| 4 Pounds | TURKEY TENDERLOIN, cut into 3/4-inch medallions |
| 4 (14-16 Ounces) | TURKEY TENDERLOINS |
| 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) |
| 4 Ounces | water |
| 1/4 Teaspoon | white pepper |
| 1/4 Ounce | whole allspice |
| 1 Pint | whole milk |
| 1 Large | whole onion, sliced |
| 3/4 Pound | yellow onion, 1/4-inch dice |