Brussels sprouts are one of those vegetables that you either love or you hate. I happen to love them. This time of year, they seem to be available and reasonably priced. So why not add them to your table? Lately, the cooking magazines have highlighted chopped or even shredded Brussels sprouts or raw in salads. Here's a few we've liked.

Sautéed Sprouts in Vinaigrette

1 T. Dijon mustard
2 T. red wine vinegar
2 T. olive oil, divided
1/8 t. salt
1/8 t. pepper
3/4 lbs. Brussels sprouts, sliced

Combine the mustard, vinegar, one tablespoon olive oil, salt and pepper, and then set aside. Cut up the sprouts —discard the outer, tough leaves and roots. Heat one tablespoon of oil in a skillet and then add the sprouts and fry gently for 10 to 12 minutes —stirring occasionally. Toss warm sprouts with the prepared dressing. Serves four.

Brussels Sprouts Salad

1 lb. Brussels sprouts, shredded
3 T. Italian dressing (raspberry flavor is good!)
1/4 cup chopped walnuts or pine nuts
1/2 cup dried cranberries
4 slices red onion, chopped
Feta cheese, crumbled

Toss all of the ingredients together and then add the cheese just before serving. (I've also heard that hazelnuts are good in this salad.) Serves four.

Rotelle with Ricotta

12 oz. rotelle (spiral-shaped pasta)
2 T. olive oil
1/4 t. hot chili flakes
2 garlic cloves, pressed
1 lb. Brussels sprouts, cut up
1 t. grated lemon peel
1 1/2 cups ricotta cheese
Grated Parmesan cheese
Cook the pasta according to the package directions. Meanwhile, heat the oil and then add the chili flakes, garlic and chopped Brussels sprouts —stir-fry for two to three minutes over high heat. Add a quarter cup of water and allow the mixture to come to a boil. Cover the pan and simmer for five to six minutes. Remove from the heat. Drain the cooked pasta and place in a serving bowl. Add the sprouts, lemon peel and ricotta to the pasta and toss lightly. Add the grated Parmesan cheese before serving or pass separately. Serves four.

Brussels Sprouts Pizza

1 Boboli crust (or any favorite crust)
1 garlic clove, minced
1 1/2 T. olive oil
1-2 T. butter
1 lg. onion, sliced thin
1/2 cup sliced mushrooms
1/2 cup sautéed, shredded Brussels sprouts
1/4 cup sliced roasted red peppers
1/2 t. oregano
1/4 t. black pepper
3/4 cup blue cheese (or feta), crumbled

Thaw crust if frozen. Combine the garlic and oil, and set aside. Melt one to two tablespoons of butter in a large skillet and then add the onions and stir to coat. Cover the pan and cook 10 to 12 minutes —stir occasionally. Uncover the pan and continue to stir until lightly browned. Sauté the sprouts separately. Preheat the oven to 450 degrees. Brush the Boboli crust with garlic olive oil —add the onions, mushrooms, sautéed sprouts and sliced, roasted red peppers. Sprinkle with oregano and pepper. Cover with the blue cheese. Bake for 15 minutes or until cooked and the cheese is melted.