• Ingredients: 21
  • Serves: 4

Spinach soup with green onions with 10-ounce package ready-to-use spinach leaves, ground nutmeg, chopped fresh dill or mint.


  • 1 10-ounce package ready-to-use spinach leaves
  • Ground nutmeg
  • Chopped fresh dill or mint

For the vesuvius tomatoes:

  • *Seasoned cured sausage-shaped pork shoulder, available at Italian markets.

For pecans

For rice

  • Garnish: fresh cilantro leaves or sprigs

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 Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add green onions and sauté until just tender, about 3 minutes.

    For this step you will need

  2. Step 2 Sprinkle flour over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture comes to boil and thickens, about 4 minutes.
  3. Step 3 Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes.

    For this step you will need

  4. Step 4 Add spinach to milk mixture. Puree soup in batches in blender. Return to same saucepan and rewarm over low heat.

    For this step you will need