In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[Q]: Spiral slice (or long shreds if you don't have a spiral slicer) both zucchini, place in strainer in the sink while preparing the other ingredients (this will allow the zucchini to dry out)., Cut off and discard the stem ends of the Brussels sprouts, then halve them lengthwise. Place them in a small bowl, drizzle with olive oil, and then sprinkle with salt and pepper to taste. Place them on a small baking sheet cut-side up, and broil until slightly charred., While sprouts are broiling, peel and mince the garlic. Small dice the shallot, carrot, and celery., In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium until hot. Add the garlic, shallot, carrot, and celery. Season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened and fragrant., Add the tomato paste to the pan; season with more salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant., Add the ground turkey to the pan; season with a little more salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through., Add zucchini noodles (zoodles) to the pan, along with the charred Brussels sprouts. Season with salt and pepper, and mix well., Turn heat to medium, add 1/4 cup water and cover for 4 minutes., Serve and garnish with parmesan cheese (pecorino romano is best!), to taste. Enjoy!
[A]: zucchini, tomato paste, ground turkey, Brussels, garlic, carrot, celery, shallot, parmesan cheese, salt

[Q]: Layering the bag:., Preheat oven to 400 degrees., Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only., Place 1/4 Spinach in the center of each of 4 of the parchment paper pieces; add 1/4 of the Carrots and 1/4 of the Red Pepper slices to each stack., Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette., Place one piece of Tilapia on top of the Spinach and Vegetable mixture., Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette., Sealing the bag:., Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia., Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed., Cooking:., Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees., Place the bag onto a plate and slice the parchment open at the table to enjoy., Chefs Tip:., Other fresh fish species that work well with this dish includes Snapper, Grouper, Salmon, Halibut, Red Rockfish and Wahoo.
[A]: parchment, nonstick cooking spray, chopped spinach, carrot, red pepper, tomato vinaigrette, seasoning, tomatoes, tilapia fillets

[Q]: Heat extra virgin olive oil and sherry in skillet over medium-high heat till simmering., Add in garlic, onion, bell pepper, and cumin., Cook 5 min, stirring frequently., Add in beans and cilantro; remove from heat, set aside., Cook each tortilla in large skillet or possibly griddle over medium-high heat till lightly browned., Turn tortilla over and place 1/3 c. bean mix into center; top with 2 Tbsp each salsa and cheese., Cover skillet or possibly griddle and continue cooking till cheese melts., Season to taste with Tabasco sauce.
[A]:
olive oil, sherry, garlic, onion, green bell pepper, cumin, black beans, cilantro, corn tortillas, salsa, cheddar cheese