Ready for running season? Chef has the recipes to get you off on the right foot

Lentil Penne Pasta with Turkey Meat Sauce (Courtesy Chef Richard Ingraham) Ingredients 1 Tablespoon olive oil 1/2 cup turkey kielbasa 1 pound ground turkey 1 medium red onion, chopped 4 garlic cloves, minced 2 teaspoons dried Italian seasoning 2 teaspoon smoked paprika 1 teaspoons creole seasoning 3 cups tomato sauce (see Tomato Sauce recipe below) 2 cups lentil penne pasta, cooked Asiago cheese, shaved Cooking Instructions: 1. Brown turkey kielbasa in 1 tablespoon of the oil in a large sauté pan over medium high heat 2. Remove from the pan and reserve until ready for use 3. Pour off all but 1 tablespoon of the oil left in the pan and add the ground turkey. Cook until brown, and turkey is broken up to resemble crumbles 4. Reduce the heat to medium and add onion, garlic, Italian seasonings, paprika, and creole seasoning to the turkey and continue until onion is tender. 5. Add tomato sauce and reduce the heat to medium-low. 6. Simmer until sauce thickens then incorporate kielbasa into the sauce and continue cooking until kielbasa is warmed through 7. Adjust seasonings and toss pasta with meat sauce 8. Serve topped with shaved asiago cheese in large bowl. Tomato Sauce Ingredients for Tomato Sauce 2 tablespoons olive oil 1 cup onions, chopped 2 teaspoons salt ¼ teaspoon pepper 3 garlic cloves, sliced thin 1 tablespoon fresh thyme 3 ½ cups canned fire-roasted tomatoes Cooking Instructions 1. Sauté onions in a medium pan over medium heat. 2. Season with salt and pepper, and stir often until onions are soft. 3. Add garlic, and cook until softened, being careful not to let the mixture burn. 4. Add thyme. 5. Stir in roasted tomatoes with juices and bring to a boil. 6. Reduce heat and bring to a simmer, stirring often to prevent sticking, until sauce has thickened. 7. Purée sauce in a food processor. 8. Adjust seasonings, and let sauce cool.

Peanut Butter and Banana Oatmeal with Peanut Granola (Courtesy Chef Richard Ingraham) Ingredients for Oatmeal 1 cup whole grain old-fashioned oats 3 cups unsweetened vanilla almond milk 2 tablespoon creamy peanut butter (if you like peanut butter like I do, then add more) 1 ½ teaspoons cinnamon ½ teaspoon salt 1 tablespoon maple syrup 1 ½ bananas, chopped

Ingredients for Peanut Granola ½ cup chunky peanut butter (It’s perfectly cool to use creamy peanut butter as well!) ½ cup pure maple syrup ¼ cup coconut oil ½ teaspoon salt 3 cups whole grain old-fashioned oats 1 cup roasted peanuts Cooking Instructions: Method for Oatmeal 1. Combine oats, almond milk, peanut butter, 1 banana, cinnamon, salt, and maple syrup in a medium saucepan over medium high heat. 2. Bring mixture to a simmer stirring often to prevent sticking. 3. Your oatmeal is done once its creamy and fluffy. If it’s not as loose as you’d like it to be, no need to panic. Just add more almond milk until you reach the desired consistency. 4. Adjust your seasonings, and remove from heat. 5. Garnish with remaining chopped bananas and peanut granola. Method for Peanut Granola 1. Preheat your oven to 300 degrees. 2. In a bowl, combine the peanut butter, maple syrup, oil, and salt. 3. Fold in your oats and peanuts. 4. Next, pour your granola on a large baking sheet. 5. Bake for about 30 minutes. Half way through the baking process, tossing the granola with a spatula or spoon to insure even baking. 6. Remove from the oven and let cool before using.

Herb Roasted Veal Chop with Farro, Roasted Broccoli and Herb Garlic Butter (Courtesy Chef Richard Ingraham) Ingredients for Herb Garlic Butter 1/4 cup unsalted butter, room temperature 2 teaspoons fresh rosemary, chopped 2 garlic cloves, minced 1 teaspoon Worcestershire sauce

Ingredients for Veal Chops 2 garlic cloves, minced 2 tablespoons fresh thyme, chopped 4 tablespoons extra virgin olive oil Kosher salt and fresh ground pepper 4, 1.5 inch veal chops 1/2 teaspoon dijon mustard 1 cup beef broth Ingredients for Farro 2 Tablespoons grape seed oil 1 cup farro 1 large shallot, diced 2 garlic cloves, sliced Kosher salt and fresh ground pepper 3 cups low-sodium chicken broth 1 tablespoon fresh thyme, chopped Ingredients for Roasted Broccoli 1 pound broccoli, rinsed and trimmed 2 Tablespoons grape seed oil 2 cloves garlic, minced Kosher salt fresh ground pepper Cooking Instructions: Method for Herb Garlic Butter 1. In a small bowl, combine butter, rosemary, garlic, and Worcestershire sauce. 2. Wrap butter in plastic wrap, roll into a log, and chill. Method for Veal Chops 1. Preheat your oven to 400 degrees. 2. In a small bowl, stir together thyme, salt, pepper, and olive oil. 3. Rub veal chops with herb mixture. 4. Cover veal chops in plastic wrap and refrigerate for 30 minutes. 5. Heat remaining olive oil in a large cast iron skillet over medium high heat. 6. Brown veal chops, about 3 minutes on each side. 7. Transfer the skillet to the preheated oven. 8. Roast veal chops until an instant read thermometer reads 155-160 degrees. 9. Remove veal chops from the pan and keep warm on an oven proof dish. 10. Pour off fat from skillet. 11. Add dijon and broth to the skillet and return to the stove over high heat. 12. Scrape the skillet to dislodge the brown bits stuck to the bottom (this process is called de-glazing). 13. Boil the broth until reduced by half. 14. Place 1 tablespoon of the garlic herb butter on each veal chop and return to the oven just until the butter starts to melt. 15. Spoon farro into the center of the plate and top with the butter coated veal chop. 16. Spoon roasted broccoli around the plate and finish with the pan sauce. Method for Farro 1. Heat 1 tablespoon of the grape seed oil in a medium saucepan over medium-high heat. 2. Add farro and cook until fragrant and toasted stirring often for 4 to 5 minutes. 3. Remove farro from the saucepan and add the remaining 1 tablespoon of grape seed oil. 4. Add in shallots and garlic and cook stirring frequently until softened. 5. Season with salt and pepper. 6. Return toasted farro to the pan and stir to coat each grain with seasoned shallots and garlic 7. Add broth and bring to a boil. 8. Reduce heat to medium, cover and cook, stirring occasionally, until liquid is absorbed and farro is tender, 20 to 25 minutes. 9. Stir in fresh thyme and adjust seasonings. Method for Broccoli 1. Preheat your oven to 400 degrees. 2. Cut your broccoli into bite size pieces. 3. Toss the broccoli, grape seed oil, and garlic together in a medium bowl and season with salt and pepper. 4. Pour broccoli out on to a baking pan and place in the oven. 5. Roast just until the broccoli is tender, 8 to 10 more minutes.