• Ingredients: 33
  • Serves: 4

A nice vegetable soup with ripe plum tomatoes, seeded and diced, salt and pepper, to taste, fresh vegetable broth, large sprigs fresh thyme, chopped parsley, chopped green beans, diced zucchini, torn basil leaves.


  • 6 ripe plum tomatoes, seeded and diced
  • Salt and pepper, to taste
  • 6 cups Fresh Vegetable Broth
  • 2 large sprigs fresh thyme
  • 4 tbsps. chopped parsley
  • 1 cup chopped green beans
  • 1 cup diced zucchini
  • 1/2 cup torn basil leaves

For garnish

  • 2 tbsps. chopped fresh Italian parsley
  • 2 tbsps. minced fresh chives


Almond frosting

  • 1 tsp. almond extract
  • 6 drops yellow food coloring
  • Unsprayed mini roses

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


  1. Step 1 1. Place oil in a pot over low heat. Wilt carrots, onion, celery, fennel, and leek, stirring, for 15 minutes.

    For this step you will need

  2. Step 2 2. Stir in tomatoes and season with salt and pepper; cook for 3 minutes. Add broth, thyme, and 2 tablespoons parsley; bring to a boil.

    For this step you will need

  3. Step 3 3. Add the green beans, zucchini, and basil; simmer 10 minutes or until vegetables are tender.

    For this step you will need