Lunch ~ Yu Choy, Pesto Spaghetti Squash, Bulgur Wheat & Cucumber Salads

Yellow blossomed yu choy. 

Flowering yu choy is as beautiful to look at as it delicious to eat. I was fortunate to find an ample supply during the summer growing season from Flats Mentor Farm http://www.flatsmentorfarm.org, a refugee and immigrant farming community in Lancaster, MA. They produce the most diverse crops from their ethnic countries, selling them at many farmers markets around the Boston area.

I lightly steam the yu choy, as it is delicate and tender. To add a little tang to the steamed greens, top it with a small dollop of roasted pumpkin seed and umeboshi plum dressing. It is plated with a pesto spaghetti squash, a bulgur wheat salad, and a cucumber salad. As I'm not much of a baker, I add freshly sliced oranges for dessert.

Bulgur Wheat Salad
1 c bulgur wheat
2 c water
2 large heirloom tomato
1/2 c curly parsley
1/2 tsp dried garlic
lemon

Boil water. Add bulgur wheat and salt. Cover and cook 10-15 minutes. Dice tomatoes, chop parsley and add to bulgur. Add garlic and juice from 1 lemon. Refrigerate.

Pesto with Spaghetti Squash
1 large spaghetti squash
4 c basil
1/4 c pine nuts
1/8 c nutritional yeast
2 cloves fresh garlic
1/4 c olive oil
sea salt

Cut squash into half. Remove seeds. Then cut into quarters. Place into boiling water and cook for 15 minutes, until soft to forks pierce. Place basil in food processor. Finely process. Add pine nuts, nutritional yeast, and garlic. Process. Add olive oil and sea salt. Process. Remove spaghetti squash from boiling water and separate from rind. In large bowl, combine squash with pesto.

Cucumber Salad
1 thinly sliced cucumber
sea salt
1/2 tsp umeboshi plum vinegar

Thinly slice cucumber. Place in small bowl, lightly salt, then massage. Sprinkle with umeboshi plum vinegar. Refrigerate.

Lunch: Steamed yu choy, basil spaghetti squash, bulgur wheat salad, cucumber salad, and orange slices.