Amount	Ingredient
10-Ounces	alfalfa sprouts, cleaned
1 cup	apricot nectar
1/4 Teaspoon	black pepper, freshly ground
To Taste	black pepper, freshly ground
1/2 Cup	chives, diced
1 teaspoon	corn starch
12 Large	flour tortillas
1/2 Cup	fresh basil, julienne-cut
1 Tablespoon	fresh garlic, finely diced
1 teaspoon	fresh ginger, minced
6 Branches	fresh rosemary, blanched
1/4 Teaspoon	freshly ground black pepper
2 Tablespoons	freshly squeezed lime juice
1/4 Cup	grated Parmesan cheese
4	green onions, white and green parts, cut into 1-inch pieces
1-1/2 Cups	heavy cream, cold
1/4 Teaspoon	Italian seasoning
2/3 Cup	jerk seasoning
2 Teaspoon	lime zest
2	Mangos, peeled and cut in julienne strips
1 tablespoon	margarine
2/3 Cup	mayonnaise
As needed	mixed greens
2 Tablespoons	olive oil
As needed	olive oil cooking spray
1/2 teaspoon	pepper
18 Ounces	rich brown sauce
1/4 Teaspoon	salt
1/4 teaspoon	salt
To Taste	salt and pepper
1/2 Teaspoon	sea salt
To Taste	sea salt
1/4 Cup	seasoned bread crumbs
1 Tablespoon	shallots, diced
8 Ounces	shiitake mushrooms, sliced
2/3 Cup	sour cream
1 teaspoon	soy sauce
1 Large	sweet red bell pepper, seeded and thinly sliced
2 Roma	tomatoes, seeded and julienne-cut
1/4 Cup	TURKEY BACON, cooked and diced
8 Ounces	TURKEY BREAST
3 Pounds	TURKEY BREAST STRIPS
1 Pound	TURKEY CUTLETS
1 pound	TURKEY CUTLETS (about 4 cutlets)
6	TURKEY LEGS (from 10 pound turkeys)
1-1/2 Cups	TURKEY STOCK
As needed	vinaigrette dressing