Amount	Ingredient
1/2 Pound	aged Wisconsin cheddar cheese, shredded
2 Pounds	all purpose flour
1 Pound	assorted mushrooms (shiitake, oyster & chanterelle), cleaned and trimmed
2 Ounces	baking powder
2 Tablespoons	balsamic vinegar
1 Large	bay leaf
1 Teaspoon	black pepper
10 each	black peppercorns
2 Tablespoons	brown sugar
1-1/2 Pounds	buttermilk
1 Cup	carrots, julienned
2 Tablespoons	chili powder
1/3 Cup	chopped parsley
2 Tablespoons	cider vinegar
4 Fluid ounces	cider vinegar
1 Tablespoon	cold water
7 Fluid ounces	cold water
1 Teaspoon	cornstarch
1 14-1/2 Can	diced tomatoes with dried herbs, undrained AND divided
2 Ounces	dried cranberries
1 Large	egg
2 Each	eggs, beaten
1/2 Pound	extra fine French beans
1/2 Cup	finely chopped onion
4 Cloves	fresh garlic
1 Sprig	fresh thyme
6 Ounces	golden beets
2 Each	Granny Smith apples, peeled and shredded
1/3 Cup	grated Parmesan cheese
2 Cups	green cabbage, finely shredded
8 Ounces	GROUND TURKEY
7 Fluid ounces	hazelnut oil
2 Ounces	hazelnuts
1/4 Cup	honey
12 Ounces	ITALIAN TURKEY SAUSAGE, removed from casings
1/4 Cup	ketchup
1 Teaspoon	kosher salt
4 Fluid ounces	light olive oil
1/2 Cup	mayonnaise
2 Ounces	micro greens or mixed salad greens, chilled
1/4 Cup	oil
2 Fluid ounces	olive oil
2 Tablespoons	olive oil
To Taste	pepper
To Taste	pepper
1/2 Cup	quick-cooking oats
1/2 Ounce	salt
1/2 Teaspoon	salt
To Taste	salt
To Taste	salt
As needed	salt and freshly ground black pepper
4 Small	shallots, finely diced
8 Ounces	sherry vinegar
1 Pound	shortening
1/3 Cup	spaghetti sauce
1/4 Cup	strong coffee
2 Ounces	sugar
4 Fluid ounces	sweet sherry (i.e. Harvey's Bristol Cream)
12 (4 ounces each)	TURKEY BREAST CUTLETS
4 (6-Ounce)	TURKEY ESCALOPES