Kale Salad with Millet, Walnuts and Wild Cranberries
(serves 4 – 6) 1 tsp. honey 1 tsp. Dijon mustard 3 tbsp. white wine vinegar 1/4 cup (60 ml) extra-virgin olive oil 1/2 tsp. salt, plus...
Autumn Fruit Strudel
(serves 8) 12 sheets phyllo dough, thawed if frozen 8 tbsp. unsalted butter, melted and cooled 7 tsp. granulated sugar 3 or 4 tart...
