Those tough, woody stalks? They've got something to offer, too--and, as Oxheart restaurant in Houston, TX, proves, they can be quite delicious. Just trim them into spears, lightly sear them, and then drizzle them with a dressing made from the charred florets. What to do with the rest of the florets? We're thinking broccoli soup...
Get the recipe: Sauteed Broccoli with Floret Vinaigrette