Broccoli - The stems are just as tasty as the tops, if you peel the outside layer off the stem, leaving the tender middle.  I often steam broccoli, although I think it's tastier sautéed with onions, scallions, or garlic.  It's also great in omelettes, soups, stir-fries, and pasta dishes.  Our friend Trevis recently made a delicious puree out of steamed broccoli, ricotta cheese, salt and pepper.  

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