Running, Falafels and Greenwich – Giving Thanks



This week I am thankful for…

…living in a city that has a never-ending supply of fun adventures.  Yesterday we took our friends suggestion and headed to Greenwich w/Glen’s sister in town and Ripley.  After a bus, a tube and a boat ride…we finally made it.   Ripley has been sleeping all day today still…
…creating my own personal doggie carrier out of my backpack so that Ripley wouldn’t eat half of Greenwich Market’s floor and we could enjoy ourselves a bit more.  He loved it!

…the best falafel I’ve had in London yesterday at the Greenwich Market.  


…finally deciding on my new blog header….stay tuned!
…discovering kale pesto - I can’t get enough.
…my longest run in months – an awesome 4.5 miler on Sunday morning.

…a perfectly roasted chicken roast on Friday night.

What Are You Thankful For This Week?

Kale Pesto


Kale Pesto

I have a secret…
I hate kale.
I really want to like it but its gross.
I know how good it is for you so I use it in our daily juices but thats it…until now.
This wasn’t my idea, it was on the soup recipe card from Abel & Cole.
Holy AWESOME recipe!
Did I say I hated kale?
I meant….
I love kaleat least in this recipe.

Kale Pesto
  • 5-7 medium sized kale leaves, ripped into pieces
  • ¼ cup almond slivers, slightly toasted
  • 3 Tbsp (or more) EVOO
  • juice and zest of 1 lemon
  • salt and pepper to taste
  1. Combine all ingredients and puree together.

Kale Pesto
I smeared some on toast this morning with my breakfast.


Do You Honestly Like Kale?


Harissa Vegetable Soup

Harissa Vegetable Soup

I like to think to think I am adventurous in the kitchen.
But every now and then you get caught in a creative rut.
That’s why I bought that soup box from Abel & Cole on Tuesday.
Basically, they give you 3 recipes and all the ingredients needed to make those soups.
I made Soup #1 – Saffron Parsnip on Tuesday.
Tuesday night I started making Soup #2 when I created my own recipe instead.
The soup recipe included Harissa powder, an ingredient I had never used.

-Pronounce it: ha-riss-ah.  This hot, aromatic paste made from chili and other spices & herbs is spicy and fragrant. It’s widely used in North African and Middle Eastern cuisines as a condiment, or mixed with water or tomato juice to flavor stews, soups or couscous. In North Africa it’s also sometimes served in a pool of olive oil, into which to dip bread.
 As it’s strong and pungent, a little goes a long way.

I was intrigued and once I smelled and tasted it, initially it seemed OK.
But after I let the soup sit and meld together…wowsa, it packs a punch!
I am now super excited to see what I can do with this stuff…
Have you ever cooked with Harissa?

Harissa Vegetable Soup
  • 1 Tbsp EVOO
  • 1 cup water
  • 1½ cups stock (i used chicken but veggie would work fine)
  • 2 carrots, grated
  • 1 onion, grated
  • 1 cup broccoli, steamed and diced
  • 1 cup cauliflower, steamed and diced
  • 1 leek, rinsed, diced
  • 5 plum tomatoes, diced
  • 2 garlic cloves, minced
  • 2 pinches of Harissa powder
  • ¼ cup finely grated Parmesan (optional)
  • salt & pepper
  • **top with grated orange zest and raw kale bits** (optional)
  1. Heat EVOO in a soup pot on medium high heat.
  2. Add onion and carrots and season with salt and pepper, let be for 3 minutes.
  3. Stir and lower heat to medium, add garlic, broccoli, cauliflower, leek and tomatoes. Stir.
  4. Add Harissa and some more salt and pepper and stir for another 5 minutes.
  5. Add water and stock and simmer to a rolling boil until veggies are soft, this should only take 5-10 minutes.
  6. Then, use a hand blender and blend soup together.
  7. Season to taste and wait to eat this one gets mind blowing better after it's sat for a bit and reheated.


I was fooling around with toppings for this soup and loved…
Adding orange zest to it and some raw kale bits.

Harissa Vegetable Soup

Eat this soup hot or cold…
Seriously, it’s just that good!