Amount	Ingredient
1-1/2 Pounds	avocado, cut into 36 slices
3 Small heads	baby bok choy quartered
1/3 Cup	balsamic vinegar
1/3 Cup	bias cut green onions
2 Cups	Bing cherries, washed, halved and pitted
1 2-1/2 Pounds	BONE-IN TURKEY BREAST HALF
1-1/2 Cups	bottled fruit salsa
3/4 Cup	bourbon
1/4 Cup	canned mild jalapeno chile, chopped
6 ounces (or 3 cups)	carrots, cut into julienne strips
2 Cups	Cheddar cheese, shredded
1/3 Cup	chopped fresh cilantro
1/3+ Cup	clarified butter
2 Teaspoons	cornstarch
1 Cup	cream cheese, whipped and softened
3 Extra large	eggs, beaten for egg wash
1 Cup	extra virgin olive oil
1-1/2 Cups	Feta cheese, crumbled
As needed	flour for dredging
4-1/2 Cups	fresh bean sprouts
3/4 Cup	fresh chopped cilantro
1 Tablespoon	fresh chopped cilantro
1 Tablespoon	fresh cilantro, finely chopped
1 Teaspoon	fresh squeezed lime juice
2 Cups	fresh white bread crumbs
To taste	freshly ground pepper
2 Cloves	garlic, finely chopped
2-1/2 Pounds	Granny Smith apples, peeled and cored
1 Cup	green onions, chopped
1/2 Teaspoon	ground cumin
As needed	guacamole
1 Tablespoon	honey
1/4 Cup	jalapeno or apple jelly
As needed	kosher salt and freshly ground black pepper
12 Large	lettuce leaves, washed, drained and chilled
3 Tablespoons	light brown sugar
As needed	lime wedges
30 Ounces	mandarin orange sections
2 Ounces	Napa cabbage, thinly sliced
1-1/2 Pounds	OVEN ROASTED TURKEY BREAST, cut into julienne strips
3 Pounds	OVEN ROASTED TURKEY BREAST, thickly sliced
1/2 Cup	prepared tomatillo salsa
1/4 Teaspoon	red pepper flakes
2 Teaspoons	reduced-sodium chicken bouillon
3 Heads	romaine lettuce, medium chopped
1 Cup	salsa
As needed	salsa for garnish
1/2 Teaspoon	salt
3/4 Cup	scallions, diced
1/3 Cup	sesame oil
3 Tablespoons	sesame seeds, toasted
6 Cups	shredded Pepper Jack cheese
As needed	slivered almonds
1/2 Cup	slivered blanched almonds, roughly chopped
4 1-Ounce Slices	smoked Cheddar cheese
3 Cups	SMOKED TURKEY, cut into 1/2-inch cubes
As needed	sour cream
12 Large	Southwestern flavored flour tortillas
1/3 Cup	soy sauce
1 Tablespoon	stone ground mustard
4 5-Ounce	TURKEY CUTLETS, sliced thin & gently pounded to an even thickness
3 Quarts	TURKEY STOCK or low-sodium poultry stock
12 Ounces	TURKEY THIGHS, skin removed and cubed
4-1/2 Cups	udon noodles
1 Tablespoon	vegetable oil
1/2 Cup	water
8 8-inch	whole wheat flour tortillas