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Sautéed Shredded Brussels Sprouts

Serves 4 to 6.

Note: “There are many grades of balsamic vinegar,” writes Ina Garten in “Cooking for Jeffrey.” “You want a very good, aged vinegar that is syrupy and almost sweet.”

• 2 (12-oz.) pkg. fresh Brussels sprouts, trimmed

• 2 tbsp. unsalted butter

• 2 tbsp. good olive oil

• Kosher salt and freshly ground black pepper

• 1 tbsp. syrupy balsamic vinegar (see Note)

Directions

Place the Brussels sprouts in the feed tube of a food processor fitted with a large slicing disk (you don’t need to core them). Process until they’re all sliced.

Heat the butter and olive oil in a very large sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt and 3/4 teaspoon pepper and sauté, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Remove from heat, stir in the balsamic vinegar, season to taste and serve hot.

Spaghetti Squash With Garlic and Parmesan

Serves 5 to 6.

Note: To cut spaghetti squash, cut off the bottom with a large knife and stand the squash upright. Plunge the tip of the knife into the squash near the stem end and cut straight down to the bottom, being careful to keep your fingers out of the way. Cut the other side from stem to bottom and break the squash in half. From “Cooking for Jeffrey” by Ina Garten (Clarkson Potter, $35).

• 4 lb. spaghetti squash, halved and seeded

• Good olive oil

• 1/4 c. apple cider or apple juice

• Kosher salt and freshly ground black pepper

• 2 tbsp. unsalted butter

• 2 tsp. freshly minced garlic (about 2 cloves)

• 1/4 c. freshly grated Italian Parmesan cheese

• 2 tbsp. freshly minced parsley leaves

Directions

Preheat oven to 400 degrees.

Place the spaghetti squash, cut sides up, on a sheet pan. Brush the flesh completely with olive oil and pour the apple cider into the cavities. Sprinkle with 2 teaspoons salt and 1 teaspoon pepper and roast 50 to 75 minutes, until the insides of squash are very tender and shred easily when raked with a fork (squash should be the consistency of al dente pasta). Remove from oven and set aside until cool enough to handle. Shred as much of the squash as possible and transfer it to a large bowl. Discard the shells.

Heat 2 tablespoons of olive oil and the butter in a large sauté pan over medium heat until the butter starts to sizzle. Add the garlic and cook for 1 minute, until fragrant. Immediately add shredded squash and sauté over medium heat, stirring occasionally, for 5 minutes, until heated through. Remove from heat, stir in the Parmesan, parsley, 2 teaspoons salt and 3/4 teaspoon pepper. Taste for seasonings and serve hot.