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Shopping List
| Amount | Ingredient |
| 1 Ounce | apple cider vinegar |
| 1 | bay leaf |
| 1 Ounce | BBQ Coffee Glaze |
| 1/2 Teaspoon | black pepper, coarse grind |
| 1 Pound | BONELESS, SKINLESS TURKEY BREAST TENDERLOINS |
| 3 Tablespoons | brown sugar |
| 1 Teaspoon | chili powder |
| 1 Cup | diced celery |
| 1/4 Teaspoon | each salt and black pepper |
| 1 Teaspoon | fresh ginger, peeled and minced |
| 2 Tablespoons | fresh mint, chopped |
| 1/4 Ounce | garlic, minced |
| 1/3 | jalapeno pepper, seeded and minced |
| 2 Ounces | ketchup |
| 1/2 Teaspoon | kosher salt |
| As needed | leafy greens |
| 1 (11 ounce) can | mandarin oranges, drained |
| 1 | mango, peeled and small dice |
| 1/2 Cup | mayonnaise |
| 1/4 Teaspoon | nutmeg, freshly grated |
| 1/2 | orange |
| 1/2 Cup | pineapple-orange yogurt |
| 1/2 Teaspoon | red chili flakes |
| 1-1/2 cups | seedless red grapes, halved |
| 1/3 Cup | slivered almonds, toasted |
| 2 Ounces | stiff coffee |
| 3 Tablespoons | sugar |
| 8 Ounces | TURKEY TENDERLOIN |
| 1 Ounce | unsalted butter |
| 3 Tablespoons | white wine vinegar |
| 2 Ounces | Worcestershire sauce |
| 4 Ounces | yellow onion, small dice |
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