Amount	Ingredient
4 Wedges	Asiago cheese focaccia, split
2 Tablespoons	balsamic vinegar
1/3 Cup	brandy
2 Ounces	Cheddar cheese, grated
3/4 Cup	chili sauce
1-1/2 Teaspoons	chopped fresh thyme
2-1/4 Cups	cranberry sauce
1 Tablespoon	Dijon mustard
3 Tablespoons	dried rosemary, crumbled
3 Cups	dry breadcrumbs
2 Ounces	egg linguine, freshly cooked and drained
4 Ounces	field greens, washed, dried and chilled
1/2 Cup	fresh bread crumbs
2 Teaspoons	fresh dill, minced
1 Large Clove	fresh garlic, minced
2 Tablespoons	fresh parsley, minced
1/4 Teaspoon	freshly grated nutmeg
1/4 Teaspoon	freshly ground black pepper
3/4 Teaspoon	freshly ground black pepper
3 Tablespoons	freshly squeezed lemon juice
1/2 Teaspoon	freshly squeezed lemon juice
3/4 Teaspoon	garlic powder
2 Ounces	goat cheese
2 Tablespoons	grated lemon rind
2/3 Cup	grated Parmesan cheese
1/2 Cup	grated Romano cheese
1	green bell pepper, seeded and julienned
As needed	green leaf lettuce, washed, drained and chilled
1-1/2 Pounds	GROUND TURKEY
1 Medium	lime, juiced
1-1/2 Cups	mayonnaise
1/2 Cup	mayonnaise
1/2 Cup	mayonnaise
4 Each	multi-grain rolls, split and lightly toasted
2 Teaspoons	mustard
3 Ounces	olive oil
1 Tablespoon	olive oil, divided
1-1/2 Teaspoons	paprika
1 Tablespoon	pureed chipolte in adobo sauce
1 Medium	red bell pepper, seeded & cut into 1/4-inch strips
1	red bell pepper, seeded and julienned
As needed	roasted red peppers
1/2 Teaspoon	salt
1-1/2 Teaspoons	salt
As needed	salt and freshly ground black pepper
1 Pound	SMOKED TURKEY BREAST, sliced thin
3 Ounces	sour cream
2 Ounces	spinach linguine, freshly cooked and drained
1 Teaspoon	sugar
2 Tablespoons	sugar
1	sweet onion, sliced thin
1/2 Small	sweet onion, sliced very thin
1 Pound	Swiss chard, stalks removed & coarsely chopped
2 Ounces	Swiss cheese, grated
1 Teaspoon	Tabasco
As needed	thinly sliced red onion rings
3 Ounces	TURKEY BACON
3 Pounds	TURKEY BREAST CUTLETS, cut into 3/4-inch strips
6 Ounces	TURKEY BREAST, julienned
3 Ounces	TURKEY STOCK
1 Pound	TURKEY TENDERLOINS, cut into 1/4-inch strips
4 Ounces	wild mushrooms, cleaned and sliced
1 Teaspoon	Worcestershire sauce
1 Medium	yellow bell pepper, seeded & cut into 1/4-inch strips