MAKE-AHEAD SHREDDED BRUSSELS & PARMESAN
SERVES 8
180 CALORIES PER SERVING
INGREDIENTS
* 3 pounds brussels sprouts, trimmed
* 1/2 cup extra-virgin olive oil
* Kosher salt and freshly ground pepper
* 1/2 cup freshly grated Parmesan cheese
HOW TO:
1. Preheat the oven to 425°.
2. In a food processor fitted with a slicing blade, coarsely shred the brussels sprouts.
3. On 2 large rimmed baking sheets, toss the brussels sprouts with the olive oil, season with salt and pepper and spread in an even layer. Roast in the oven for 30 minutes, until the brussels sprouts are tender and browned in spots; rotate the pans and stir the brussels sprouts halfway through roasting.
4. Sprinkle with the Parmesan cheese, toss and bake for 1 more minute, or until the cheese is melted. Transfer the brussels sprouts to a bowl and serve.
MAKE AHEAD
The brussels sprouts can be baked up to 2 hours ahead; rewarm them before serving.
HOLIDAY GIFT IDEAS
FRESH FL TOMATO SAUCE
INGREDIENTS
* 5 pounds overripe tomatoes
* ¾ teaspoon salt
* 2 tablespoons olive oil
* 1 tablespoon tomato paste
* 1 garlic clove, halved
* 1 basil sprig
* 1 bay leaf
HOW TO:
1. Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
2. Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
3. . Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen. Follow canning jar instructions to give away as gifts.
FL STRAWBERRY JAM
INGREDIENTS
* 2 cups sugar
* 1 large lemon; zested and juiced
* 1 ½ pints fresh FL strawberries; hulled and halved
How To:
1. Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minUtes, until the sugar is dissolved.
2. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly.
3. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines.
