North Bay Woman

42 NORTH BAY WOMAN | F A L L 2 0 1 6 Think about seasonal vegetables and other ingredients indicative of the time of year. Then add in your protein. • "Décor is really important. It's great when there's always something live, like greenery, flowers, pine cones, something seasonal. And wonderful lighting. Candles always work well." Dark chocolate almond berry or pear crumble (Gluten-free, paleo) Anja Lee Wittels uses pears during the winter or if you have berries frozen from summer, the red berry is always a nice touch on a holiday table. Crumble: 1/2 cup coconut oil 1 cup almond flour 1/2 cup coconut sugar 1 teaspoon vanilla extract 1/2 cup shaved coconut 1 teaspoon salt Filling: 6 ounces dark chocolate (70 percent or higher) 2 cups fresh berries or Bosc pears (strawberries, blueberries...etc) 2 tablespoons coconut sugar 1/4 teaspoon salt 1. Preheat oven to 400 degrees. 2. In a microwave-safe medium mixing bowl, add coconut oil. Melt in microwave for 20 seconds or until just melted and not bubbling. Add almond flour, coconut sugar, vanilla extract and salt. Mix well until all ingredients are sticking together and forming a dough. 3. Wash and slice berries into bite-sized pieces (keep smaller berries whole, such as blueberries, raspberries, etc). Add coconut sugar and salt and toss together. Line a small casserole dish with parchment paper and spread berries into dish. Break apart chocolate into bite- sized pieces on top of berries. Spread crumble all over top. 4. Bake for 15-20 minutes, or until crumble is starting to brown (careful not to let burn). Remove from oven. Serve hot or cold. Coconut milk ice cream on the side is recommended. Butternut squash and ginger soup Serves eight Chef Stephanie Hibbert favors this cozy butternut squash and ginger soup as a holiday delight. Serve cups of it alongside the following mushroom and goat cheese crostini, a tasty starter you can enjoy year-round: 7 cups butternut squash, peeled, medium chop 1 small red onion, medium chop Left to right: Warm dark chocolate almond berry crumble during the holidays adds a cheery complement to the table. – Photo provided by Anja Lee Wittels; Butternut squash and ginger soup in shot glasses is a delicious and colorful appetizer for your event. – Photo provided by Chef Stephanie Hibbert Let's book that holiday party now in our private room, or we will cater it! Our food is from local sources. We use all natural meats and sustainable fish. Specializing In Tuscan Cuisine Open for Lunch and Dinner www.ildavide.net | 901AStreet | SanRafael | 415-454-8080

• Cover