Welcome To
Dogfish Head!

• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked
• 1 medium beer, roasted, peeled, and quartered
• 1 clove garlic
• 2 tablespoons fresh lemon juice
• ¼ cup extra-virgin olive oil
• ¾ teaspoon fine sea salt
• Optional garnishes: chopped cilantro, flaky sea salt, olive oil

1. In a food processor or high-speed blender, combine the chickpeas, beet, garlic, tahini, lemon juice, olive oil, and salt. Process on high until smooth, stopping as needed to scrape down the sides and underneath the blade with a rubber spatula.
2. Transfer to a small serving bowl and garnish with chopped cilantro, flaky sea salt, and / or a drizzle of olive oil (if desired). Serve with Pita Chips, Crostini, or carrot sticks.

Recipe sourced from Run Fast. Cook Fast. Eat Slow. Written by Shalane Flanagan and her co-author (and best friend!) Elyse Kopecky. Want more? Grab a copy here!

• 1 egg
• ½ cup crumbled feta cheese
• ¼ cup almond flour or almond meal
• 1 tablespoon minced fresh oregano leaves or 1 teaspoon dried
• 2 cloves garlic, minced
• ¼ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 1-pound ground bison (buffalo) or ground beef, lamb, or turkey
• 4 whole wheat pitas or hamburger buns, optional
• Optional toppings: Avocado Cream, Chipotle Hummus, or Don’t Get Beat Hummus

1. Preheat the grill to medium-high.
2. In a large bowl, combine the egg, feta, almond flour or meal, oregano, garlic salt, and pepper. Add the meat and use your hands to combine, being careful not to overwork the meat. Form into 4 equal-size patties about 1 inch thick.
3. Grill the burgers, flipping once, until a thermometer inserted in the center registers 160°F and the meat is no longer pink, 3 or 4 minutes per side. In the last minute, warm the pitas or buns on the grill (if using).
4. Split the pitas or buns open, stuff each with a burger, and top (if desired) with spoonful of Avocado Cream, Chipotle Hummus, or Don’t Get Beet Hummus.

Recipe sourced from Run Fast. Eat Slow. Written by Shalane Flanagan and her co-author (and best friend!) Elyse Kopecky. Want more? Grab a copy here!

• 2 pounds (2 large or 3 medium) orange-fleshed sweet potatoes (yams)
• 1 egg white (save the yolk for breakfast), whisked
• 2 tablespoons extra-virgin olive oil
• 1 ½ tablespoons curry powder
• ¾ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground red pepper (optional, if you like spice)

1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
2. Cut the potatoes into sticks ¼ to ½ inch wide, as uniform in size as possible. Place the fries in a large mixing bowl and toss with the egg white and oil.
3. In a small bowl, mix together the curry powder, salt, black pepper, and red pepper (if using). Sprinkle the seasoning over the fries and toss until evenly combined.
4. Spread the fries on the baking sheets so they aren’t touching one another (this ensures even cooking and crispiness). Place in the oven on the center and lower racks and back for 20 minutes. Remove from the oven and use a spatula to flip the fries. Return to the oven and back until the fries are browned on the outside and soft in the middle, about 10 minutes.

Recipe sourced from Run Fast. Cook Fast. Eat Slow. Written by Shalane Flanagan and her co-author (and best friend!) Elyse Kopecky. Want more? Grab a copy here!

Step One: Choose a Base
A go-to for grain bowls is a short-grain brown rice or quinoa. To lighten up your bowl or save time, salad greens, like baby spinach or arugula, also make a great base.

Step Two: Top with Veggie
Top your bowl with a colorful rainbow of seasonal veggies to ensure you’re getting a range of vitamins, minerals, antioxidants, fiber, and more.

Step Three: Add Protein
Bowls can be a great way to use up leftovers. Every time you fire up the grill, cook extra meat or when in a time crunch, a fried egg saves the day.

Step Four: Drizzle Some Sauce
The sauce makes the meal. Sauces add not only an incredible burst of flavor (essential for satiation), but also a dose of healthy fats and inflammation-fighting spices.

Recipe sourced from Run Fast. Cook Fast. Eat Slow. Written by Shalane Flanagan and her co-author (and best friend!) Elyse Kopecky. Want more? Grab a copy here!

• 1 cup quinoa, rinsed and drained
• 2 cups grated carrots (about 2 large)
• 2 cups thinly sliced purple cabbage
• 3 green onions, white and green parts sliced
• 1 cup packed mint leaves, chopped (cilantro works too)
• 1 cup packed basil leaves, chopped
• 1 jalapeño or serrano pepper, seeds removed, minced (optional)
• 1/2 cup roasted peanuts, chopped

Dressing

• 1/4 cup extra-virgin olive oil
• 1/3 cup fresh lime juice (2 to 3 limes)
• 2 tablespoons soy sauce or tamari
• 2 tablespoons honey (or maple syrup)
• 1 tablespoon fish sauce (optional)

1. Here is a foolproof method to cook quinoa. In a medium saucepan over high heat, bring to a boil 1 ½ cups water and the quinoa. Reduce the heat to low and simmer, covered, for 15 minutes or until all the water has been absorbed. Transfer to a large salad bowl, fluff with a fork, and set aside to cool.
2. Meanwhile, put the olive oil, lime juice, soy sauce or tamari, honey, and fish sauce (if using) in a glass jar or bowl and stir to combine.
3. Once the quinoa is cool, and the carrots, cabbage, onion, mint, basil, and pepper (if using) to the bowl and toss to combine. Add the dressing and toss again. Taste and, if needed, add more fish sauce or soy sauce.
4. Top with the peanuts. Chill in the fridge for a least 1 hour or until ready to serve.
5. This salad will stay fresh in airtight glass containers in the fridge for up to 5 days.

Gluten-free / Vegan: omit the fish sauce.

Recipe sourced from Run Fast. Cook Fast. Eat Slow. Written by Shalane Flanagan and her co-author (and best friend!) Elyse Kopecky. Want more? Grab a copy here!