Cut kernels from 3 ears of husked corn and place in a medium bowl. Using the back of a chef’s knife, scrape milk from cobs into the bowl; discard cobs. Heat 1 Tbsp. oil in a medium saucepan over medium. Cook 2 oz. smoked Spanish chorizo, finely chopped, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Return chorizo pan to medium heat and add 1

Step 1: In a blender, puree 3/4 cup loosely packed flat-leaf parsley leaves and 2 scallions including green tops, chopped with 2 tsp lemon juice, 2 tbsp cooking oil, 1/4 cup water, and 1/4 tsp each salt and pepper. Step 2: In a medium saucepan, bring the 2 cups water to a boil with 3/4 tsp salt and 1/4 tsp pepper. Stir in 3 tbsp of the parsley puree and 1-1/3 cups couscous. Cover, remove from the heat, and let sit for 5 minutes. Step 3: In a large nonstick frying pan, heat 2

Combine 1 c. apple cider, 2 Golden Delicious apples, peeled and coarsely grated, 2 shallots finely chopped, 2 tbsp apple cider vinegar, 1 tsp curry powder, and salt and pepper to taste in a saucepan and bring to a boil. Cook until the liquid evaporates, about 12 minutes; let cool slightly. Stir in 2 tbsp chopped cilantro. Meanwhile, pulse 1 ¼ lbs salmon skinless and cut into 1 inch chucks, in a food processor until finely ground. Transfer to a bowl; stir in 1/2 c. panko bread

Cook 8 oz dry fettuccine pasta according to package directions, drain. In a medium saucepan over medium heat, melt 1/4 c. butter, and blend with 1 c. milk. Mix in 1 tbsp flour to thicken. Gradually stir in 1 c. grated Parmesan cheese until melted. Crumble 8 oz smoked salmon into the butter mixture. Stir in 1 c fresh spinach, 2 tbsp capers, 1/4 c. chopped sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.