Like carrot tops and potato peels, broccoli stems fall into that category of food scraps we know we could eat, but stealthily slide into the compost bin instead. When grocery shopping, I’ll find ...

For something that's relatively bland, like a white fish filet -- or a broccoli stem -- there aren't too many ingredients ...

In addition to the beans, an entire stalk of broccoli is used for this soup — the heads are cut up into smaller florets while the tough stems are peeled, leaving the tender cores, which can be ...

The secret is to peel the broccoli stems to get rid of the tough exterior ... rabe in individual parchment packets. Drizzle with white wine, a pat of butter and a slice of lemon, then seal ...

Broccoli stems are often discarded by cooks because of their thick, fibrous skin, but a quick peeling makes them deliciously edible. I keep the florets for another recipe and use only the stems here.

Add the grated broccoli stem, lentils, garlic and sundried tomatoes, and cook for two to three minutes, stirring occasionally. Add all the remaining ingredients and cook for about three minutes ...