Potato and Kale Cakes

Our vegetable CSA started this week and we got kale, arugula, and lettuce.  The arugula and lettuce were easy to figure out what to do with, but I've never gotten excited about kale.  Until now!  I found this delicious recipe on bonappetit.com for potato and kale cakes.  The recipe can be found from this link.  I made it exactly as it's written with one exception.  Instead of pan frying the cakes at medium-high heat, I found that medium-low heat was more appropriate.  I forgot to take a picture, so maybe I'll get a picture of the leftovers tomorrow or I'll get one next time I make these.

Grilled Halloumi with Watermelon and Mint Oil

The latest issue of Bon Appetit is the grilling issue and it is fantastic. I had already bought some mint and a watermelon, and I actually found Halloumi cheese at my grocery store, so I decided to make this to go with our dinner of grilled filet mignon and grilled watermelon salad. The original recipe is available online. Here's my slightly altered version:

1 tablespoon coarsely chopped fresh basil

3 tablespoons coarsely chopped fresh mint

1 garlic clove, coarsely chopped

1/2 cup extra virgin olive oil

salt and pepper

1 8-9 ounce package Halloumi cheese, cut into 8 slices

8 triangles thinly sliced watermelon, rind removed

Heat a gas grill to medium-high. Pulse the basil, mint, and garlic in a food processor. Add the oil to the food processor and process until well blended. Set a strainer over a small bowl; strain, pressing on solids. Season with salt and pepper.

Toss the cheese in 2 tablespoons of the oil. Grill the cheese until charred in spots and beginning to melt, about a minute on each side.

Arrange the melon on a platter. Top each wedge with a slice of cheese. Drizzle with the remaining oil. 4 servings.

If I make this for guests I'll be using some fresh mint for garnish.