From: Chef Craig Scheuerman, CCC, Stratford University, Falls Church, VA. Yield: 12 servings. Turkey: 3 lb. turkey cutlets, gently pounded to an even thickness as needed, olive oil 1½ cups fresh lime juice ¾ cup reduced-sodium soy sauce ¾ cup green onion, minced ⅓ cup fresh cilantro, minced ⅓ cup crunchy peanut butter ⅓ cup olive oil ⅓ cup brown sugar 2 tbsp. fresh ginger root, minced 1 Tbsp. lime zest 1½ tsp. red pepper flakes 6 cloves garlic, minced Pizza: 30 oz. pizza ...

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