Summer vegetable soup with carrot top-pumpkin seed pistou

Beans, cranberry, dried; soaked overnight, drained	1 cup
Garlic, smashed	1 clove
Salt, kosher
Oil, olive	2 tablespoons
Onion, yellow, finely chopped	1
Carrots with tops; carrots sliced ¼-inch thick, reserve 2 cups of the tops	5 medium
Leek, halved lengthwise, sliced crosswise ¼-inch thick	1 medium
Fennel, halved lengthwise, cored, finely chopped	1 small
Celery, thinly sliced	1 rib
Stock, chicken	1 quart
Tomatoes, plum, seeded, finely chopped	3
Thyme	1 sprig
Bay leaf	1
Green beans, cut into 1-inch lengths	4 ounces
Zucchini, cut into ½-inch dice	1 medium
Pasta, cooked until just al dente	¾ cup
Pepper, freshly ground
Pistou
Oil, extra-virgin olive	¼ cup + ¼ cup
Pumpkin seeds	½ cup
Garlic, chopped	2 cloves
Leafy carrot tops	2 cups
Parsley leaves, packed	½ cup
Parmigiano-Reggiano cheese, freshly grated	½ cup
Salt, kosher
Pepper, freshly ground

1. In a medium saucepan, cover the beans with 4 cups of water, add the garlic, and bring to a boil.
2. Reduce the heat, cover partially, and simmer the beans until tender, about 45 minutes.
3. Add 1 teaspoon of salt, and let the beans cool in their liquid; discard the garlic.
4. In a large saucepan, heat the oil over moderate heat, add the onions, and cook until translucent, about 8 minutes.
5. Add the carrots, leek, fennel, and celery; cook until softened, about 6 minutes.
6. Add the stock, tomatoes, thyme, bay leaf, and 3 cups of water; bring to a boil.
7. Reduce the heat, cover partially, and simmer until the vegetables are tender, about 45 minutes.
8. In a small skillet, heat ¼-cup oil over moderately high heat.
9. Add the pumpkin seeds and garlic, and cook until the seeds turn light brown, about 2 to 3 minutes.
10. Scrape the contents of the skillet into a food processor, and let cool.
11. Add the carrot tops, parsley, cheese, and remaining ¼-cup oil; process until smooth.
12. Season the pistou with salt and pepper to taste.
13. Add the green beans and zucchini to the soup, and simmer until crisp-tender. 
14. Stir in the pasta and cooked beans with their liquid, and bring to a simmer.
15. Season the soup with salt and pepper, and serve with the pistou.

Duck tacos with tomatillo salsa

Duck breasts, skinless, frozen	2
Water	1 ½ cups
Lime juice	½ cup + 2 tablespoons
Salt, kosher
Tomatillos, husked, quartered	½ pound
Garlic, chopped	5 cloves
Serrano chiles, chopped	2
Onion, coarsely chopped	1 small
Cilantro leaves	3 tablespoons
Avocado, Haas, ½-inch dice	1
Tomato, Roma, diced	1
Tortillas, corn, warmed
Sour cream	Optional

1. Place the duck, water, and 1/2-cup juice in a pressure cooker, close and lock the lid, press Poultry (if you have it), and set the timer to 30 minutes. 
2. In a blender, combine the tomatillos, garlic, serranos, onion, cilantro, and 2-tablespoons juice; process to a coarse puree. 
3. Transfer the salsa to a bowl, and stir in the avocado and tomato; season with salt. 
4. Shred the duck with forks, and serve with the tomatillo salsa and sour cream with warm tortillas.