I Spy: Rainbow Kale, Tomato Focaccia, and Goat Cheese Halloumi

(Pronounced: KAAAAAAAAAAaaale!!!!)

This frankensandwich is the end result of grabbiness in the Union Square Greenmarket.

Nope, I didn't go mental and make the bread, but I did enjoy the earthy-nutty smell of gorgeous rainbow kale toasting in a skillet with a bit of sesame oil and black garlic.

And how much fun is halloumi? Firm, a little tangy from goat's milk, with a pleasing squeak to the teeth, this grilled/browned halloumi had all the allure of string cheese, Wisconsin cheese curds, and a breadless grilled cheese in one sliceable unit. (Chuckle, unit.)

Next round, I'd add another semi-wet element to balance this vegetal bounty: Maybe soft-cooked eggs, tomato or pepper jelly, or anchovies. (Or match it up with some soup for dipping. Helloooo, escarole and bean!)

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[from beind]

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