Amount	Ingredient
2 Pounds	artichokes, cooked
2 Pounds	black ripe olives, sliced
1 Tablespoon	capers, drained
1-3/4 Pounds	carrots, 1/4-inch dice
1/8 to 1/4 Teaspoon	cayenne pepper
2-1/4 Pounds	celery, 1/4-inch dice
1 Tablespoon	chopped fresh rosemary or 1-1/2 teaspoons crushed dried rosemary
2 Tablespoons	coffee liqueur
1 Tablespoon	cornmeal
2 Teaspoons	cornstarch
1 Package (6 ounces)	crumbled Feta cheese
4 Teaspoons	dried basil
1 Teaspoon	dried oregano leaves
1/4 Cup	flour
2 Tablespoons	fresh cilantro, chopped
12 Cloves	fresh garlic, peeled
2 Tablespoons	fresh lime juice
2 Tablespoons	fresh orange juice
1/4 Cup chopped	fresh parsley
2 Cups	fresh parsley, tightly packed
12 Ounces	fresh white mushrooms, cleaned
2 Cloves	garlic
1/4 Cup	garlic powder
1 Clove	garlic, minced
1-1/2 Teaspoons	gingerroot, peeled and freshly grated
2	green onions, thinly sliced
1/2 Teaspoon	ground black pepper
2 Teaspoons	ground cumin
1/4 Teaspoon	ground ginger
1 Teaspoon	honey
1	Italian bread shell, thin crust (12-inch diameter)
1 Tablespoon	jalapeno pepper, seeded and minced
12	Kalamata olives, pitted and slivered
5 Bunches	leaf lettuce, washed and dried
1 Teaspoon	lemon-pepper seasoning
1 Medium	mango, peeled, seed removed & diced
1 Teaspoon	minced fresh garlic
1 Tablespoon	minced fresh mint
3 Tablespoons	minced onion
1 Medium	nectarine, pitted and diced
1 Tablespoon	olive oil
2 Teaspoons	olive oil
2/3 Cup	olive oil
1/4 Cup	olive oil, DIVIDED
2 Medium	onions (about 8 ounces)
12 Ounces	onions, 1/4-inch dice
1 Medium	papaya, seeded and diced
1/2 Cup	Parmesan cheese, grated
1 Bunch	parsley, washed and dried
1/8 Teaspoon	pepper
1/2 Cup	red bell pepper, seeded and diced
1 Tablespoon	red wine vinegar
1 Pound	rotini, raw
1/2 Teaspoon	salt
1 Teaspoon	salt
1/4 Teaspoon	salt
1 Teaspoon	salt
1/4 Cup	seedless raspberry preserves
4 Ounces	shiitake mushrooms, cleaned
1	starfruit (carambola), diced
5 Medium	sweet potatoes, peeled (about 2 pounds)
2 Cups	thinly sliced red onion
1 Medium	tomato, seeded and diced
1 Cup chopped	tomatoes, drained
1 Pound	TURKEY CUTLETS, cut in thin strips
4 Pounds, 11 Ounces	TURKEY SALAMI
2 10-Ounce	TURKEY TENDERLOINS
1 Pint	vegetable oil
1 Tablespoon	white pepper, ground
8 Ounces	white wine vinegar
2 Tablespoons	yellow bell pepper, seeded and diced