Hello! Happy days to everyone, I hope you've been well since the last time we spoke. Or the last time I spoke at you, rather. It seems that summer has arrived early in Louisville (again?!), which means I've been doing my reading on the porch these days. One author who can get me hungry in a pinch is Haruki Murakami, and I just happen to be reading his take on Orwell's 1984, aptly named 1Q84 since "Kyu" in Japanese is the word for 9.
To make a long story short: Murakami starts describing a scrumptious dinner, and I suddenly find myself famished! I held off hunger pangs long enough to enjoy the rest of the chapter, then raced inside to start dinner. As any reader of Murakami is well aware, classical music is a natural part of life, so my first stop was at my computer to switch on my Mozart internet radio station. With Piano Concerto no. 27 filling the air with crescendos, I took quick mental stock of my fridge and set to work on a tasty Murakami-inspired dinner. What I wound up with was a light, incredibly tasty kale salad that I tossed on some locally made organic wheat wraps and devoured along with fingerling potatoes. Here's how you can enjoy the same!
1 medium yellow onion, thinly sliced
1 medium red onion, thinly sliced
1 large leek, thinly sliced
1 medium cucumber, thinly sliced
1 bunch of kale (any variety), chopped
2 medium carrots, shredded
2 cloves garlic, diced
1" x 1" piece of ginger root, diced
2 tsp brown mustard seeds
2-3 tsp Bragg's liquid amino (or similar)
1-2 tsp red wine vinegar
1-2 tsp toasted sesame oil
1-2 tsp vegetable oil
wrap of your choice
1. In a medium saucepan, heat all liquids and brown mustard seeds on medium heat. Use your own judgment on quantity of oils; I just used as much as looked right.
2. As mustard seeds begin to pop, add onions, leek, cucumber, ginger, and garlic
3. Mix ingredients well for 5 minutes, remove from heat
4. Place small handfuls of kale and carrot along the middle of your wraps
5. Dish onion/leek/cucumber mixture on top of kale
6. Fold wrap and eat!