North Bay Woman

F A L L | W I N T E R 2 0 2 1 NORTH BAY WOMAN 17 the meal cooks. It is a simple recipe yet seems luxurious with its blend of sweet and salty, crunchy, and soft nature. It also fits the holiday theme with the red color of the prosciutto and is simple to make in advance to keep in the fridge to save you some time on the big day. You will impress all your guests with these at your party! Grilled tri-tip with chimichurri is the centerpiece of the meal. Chimichurri is one of those things that goes with everything — meats, fish, grains, you name it! It is like a pesto and can be made using different types of herbs and spices, but in this recipe, we will use a combination of cilantro, parsley, garlic and more to create the perfect pairing for grilled tri-tip! This is one recipe I learned from one of my favor- ite chefs, Melanie Jackson. It is one of my favorite recipes for the holidays because it really feels like a holiday roast with the red and green colors of the meat and chimichurri, and the warm feeling it brings when you eat it. My recipe also ensures that this is a dairy free, gluten free, and nut free meal and it takes only 20 minutes to make. Roasted parsnips with roasted red pepper-walnut sauce make use of one of the most underrated of the root vegetables, which are in season right around the time of the holidays. Only 15 minutes to make, this is one of my favorite dishes. It is a simpler and healthier version of fries that tastes like candy. If you can't find parsnips, feel free to use sweet pota- toes instead. Sherry-braised green beans is one of my favorite dishes as it turns a vegetable that most children aren't fans of into one that they run back for seconds for! This dairy free, gluten free, nut free and vegetarian dish is great for the holidays, adding a bit of festive green to your table and only taking 20 minutes to make. The sherry adds a hint of acidity to these bright, tender, low-calorie green beans. The accompanying garlic adds dynamic flavor and shows your skill off as the sophisticated chef you are. Anja's Dark Chocolate Apple Crum- ble is one of my signature dishes that I have perfected over the course of my career. In fact, it is my favorite recipe of all time and it only takes a mere 15 minutes to make! It is even featured in my company, Anja Lee & Co., as one of our most popular team building class events, due to the sim- plicity of the recipe, and its delicious- ness! It is a light dessert (yet oh so tasty) to top off your incredible meal with. It is also a great, healthy dessert that the kids at the table will actually love. I hope you enjoy making these de- licious dishes for the holiday season, and that your family praises you for the incredible chef you are. Memories are made around the dinner table in my family, so I hope these dishes bring you laughter, love, and so much more this holiday season! For more healthy and tasty recipes, be sure to check out my cookbook, "How to Cook Healthier!" Prosciuo-wrapped dates, stuffed with roasted almond Serves 4 people Active time: 5 minutes Gluten-free, dairy-free Ingredients n 8 medjool dates n 2 ounces prosciutto n 8 almonds Instructions Preheat the oven to 425 degrees. Lie almonds out onto a small baking sheet. Roast almonds for about 7 minutes in the oven to toast them. Remove from oven and let cool. Slice dates in half only on one side to remove the pit. Discard the pits. Stuff date with one almond and press sides of the date back together. Slice prosciutto into 3 by 1-inch piec- es. Wrap dates with prosciutto — the prosciutto should stick to itself. Serve at room temperature. Chef Anja Lee Wittels' prosciutto wrapped dates, stuffed with roasted almond. – Photo courtesy of Anja Lee Wittels

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