Green corn soup

Active: 30 minutes; Total: 30 minutes plus 2 hours refrigeration; Serves: 8 to 10

Corn, shucked	8 ears
Oil, extra-virgin olive	3 tablespoons + 1 tablespoon
Shallots, chopped	1 medium
Garlic, 3 thinly sliced, 2 crushed	3 cloves + 2 cloves
Salt	½ teaspoon + 1 tablespoon
Pepper, freshly ground	1 teaspoon
Water	1 ½ cup + 1 cup
Baby spinach, ¼ cup chopped	1 cup packed + ¼ cup
Jalapeños, stemmed, seeded; 2 rough chopped, 2 thinly sliced	4
Lime juice, fresh	1 tablespoon
Pumpkin seeds; toasted, lightly salted	½ cup
Feta, crumbled	¼ cup
Parsley, chopped	¼ cup
Vinegar, white	1 cup
Sugar, granulated	2 tablespoons

1. Using a thin knife and work in a bowl, cut the kernels from the cobs; you should have 6 cups. 
2. Working over another bowl, scrape the cobs with eh back of the knife to release the corn milk; discard the cobs. 
3. In a large skillet, heat 3-tablespoons oil over moderately high heat. 
4. Add the onion and sliced garlic, and cook, stirring occasionally, until soft, about 4 minutes. 
5. Add 4 ½-cups corn kernels and the corn milk, and cook, stirring occasionally, until the corn is tender crisp, about 6 minutes; season with salt and pepper. 
6. Transfer to a blender, and let cool slightly. 
7. Wipe out the skillet. 
8. Add 1 ½-cups water to the blender with the corn, and puree at high speed until very smooth, about 5 minutes. 
9. Strain the puree through a fine sieve set over a large bowl, pressing on the solids. 
10. Return the corn puree to the blender, and add the spinach, chopped jalapeños, and 1-tablespoon juice, and puree until the spinach is finely chopped and the soup is green. 
11. Cover and refrigerate the soup until cold, at least 2 hours. 
12. Meanwhile, in the same skillet, heat the remaining 1 ½-cups corn kernels, and cook over moderately high heat, stirring occasionally, until crisp and golden, about 1 minute. 
13. Transfer the corn to a small bowl, and refrigerate until cold. 
14. In a small saucepan over medium heat, combine the vinegar, 1-cup water, crushed garlic, and sugar; bring to a boil.
15. Place the sliced jalapeños in a mason jar, and pour the pickling mixture to cover; let sit 8 minutes, then seal with a clean lid.
16. In a small bowl, combine the crispy corn, parsley, spinach, ¼-cup chopped pickled jalapeños, pumpkin seeds, and feta.
17. Transfer the soup to bowls, and garnish with the hardy pinch of the corn mixture. 

Recipe modified heavily from Food&Wine Magazine, August 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.

Kale & blood orange salad with toasted pumpkin seeds

Pumpkin seeds	¼ cup
Olive oil, extra virgin	1 teaspoon + 1/3 cup
Cumin, ground	1 teaspoon
Lime juice, fresh	¼ cup
Jalapeño, seeded, thinly sliced	1
Salt	1 teaspoon
Pepper, freshly ground	½ teaspoon
Blood oranges, peeled, cut in half vertically, then cut each half crosswise into half-moon slices about 1/4 –inch thick	3
Baby kale	4 to 6 cups

1. In a small bowl, toss the pumpkin seeds with 1 teaspoon oil and cumin. 
2. Spread in a deep frying pan over medium heat, and cook, stirring constantly, until the seeds begin to darken, about 5 minutes. 
3. Pour onto a plate to cool. 
4. In another small bowl, whisk together the juice, jalapeño, salt, and pepper. 
5. Add the 1/3 cup oil in a thin stream, whisking constantly until the dressing is smooth. 
6. Combine the orange slices and kale in a large bowl, and toss. 
7. Immediately before serving, drizzle the dressing over the kale and oranges. 
8. Taste and adjust seasoning as needed. 
9. Divide the salad among plates, sprinkle with pumpkin seeds, and serve. 

Recipe adapted from Williams-Sonoma Salad of the Day by Georgeanne Brennan.