Asparagus, Brussels sprouts, & French green beans with citrus butter sauce

Active: 15 minutes; Total: 25 minutes; Serves: 6

Olive oil, extra virgin	2 tablespoons
Asparagus, ends trimmed and stalks cut into 2-inch pieces	3 cups
Brussels sprouts, bottoms trimmed and quartered	3 cups
French green beans, trimmed and cut into 2-inch pieces	3 cups
Garlic, minced	5 cloves
Chicken stock	½ cup
Butter, unsalted	¼ cup
Lemon juice and zest	1
Salt, sea	½ teaspoon
Pepper, freshly ground	½ teaspoon
Parsley, chopped	½ cup

1. Heat the oil in a large frying pan over medium-high heat. 
2. Add the asparagus, sprouts, and beans; sauté the vegetable for 3 to 5 minutes, tossing frequently. 
3. Add the garlic; continue to toss the vegetables while still crisp, about 2 minutes. 
4. Add the stock, butter, and juice; sauté for 2 to 3 minutes, until the vegetables are just tender; remove the pan from heat. 
5. Fold in the zest, salt, pepper, and parsley. 

Recipe from Alpine Fresh Inc.

Summer vegetable soup

Oil, extra-virgin olive or schmaltz	2 tablespoons + 1 tablespoon
Garlic, minced	2 tablespoons
Onion, finely chopped	1 large
Salt, kosher
Pepper, freshly ground
Stock, chicken	2 quarts
Turmeric, peeled, finely grated	1 tablespoon
Ice bath
Green beans, trimmed, cut into 1-inch lengths	¼ pound
Peas, thawed if frozen	½ cup
Beans, garbanzo, drained	15 ounces
Corn kernels	1 ear
Tomatoes, cherry, cut in half	1 cup
Lime juice, fresh	1 tablespoon
Dill, finely chopped	¼ cup
Parsley, finely chopped	¼ cup
Green onions, finely sliced	¼ cup

1. In a large saucepan, heat 2-tablespoons oil over moderate heat. 
2. Add the garlic, and cook, stirring, until lightly browned, about 2 minutes. 
3. Add the onion and season generous with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. 
4. Add the stock and turmeric, and bring to a boil. 
5. Simmer over moderately low heat until reduced to 6 cups, about 30 minutes. 
6. Meanwhile, in a medium saucepan of salted boiling water, blanch the green beans until crisp-tender, about 3 minutes. 
7. Using a slotted spoon, transfer the green beans to the ice bath to cool. 
8. Add the peas to the saucepan, and blanch until crisp-tender, about 1 minute. 
9. Drain well, and transfer to the ice bath to cool; drain well, and set aside. 
10. Wipe out the saucepan, and heat 1-tablespoon oil over moderate heat. 
11. Add the corn, and cook, stirring, until crisp-tender, about 3 minutes. 
12. Stir the beans, peas, corn, tomatoes, and lime juice into the broth, and season with salt and pepper. 
13. Stir in the herbs, and serve immediately. 

Recipe mildly adapted from Food&Wine Magazine, June 2017.

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.