How to Choose: Look for heads of broccoli that have firm stalks and tight, dark green clusters of buds. Yellowing florets and woody stalks with holes at the base are signs that a head is past its prime.

How to Store: Refrigerate unwashed broccoli in a plastic bag in the vegetable drawer.

Shelf Life: Broccoli will stay fresh for up to five days.

How to Use It

Broccoli Almondine: Toss steamed broccoli with butter and fresh lemon juice; sprinkle with toasted sliced almonds.

Broccoli Dip: Puree steamed broccoli with sour cream and grated Parmesan. Serve with pretzels and raw vegetables for dipping.

Broccoli Salad: Toss cooled steamed broccoli with chickpeas, halved grape tomatoes, crumbled Feta, olive oil, and red wine vinegar.

Broccoli Soup: Sauté chopped onion in olive oil. Add broccoli and enough chicken broth to cover and cook until tender. Puree until smooth.

Broccoli Slaw: Combine chopped raw broccoli and red onion with a dressing of mayonnaise, sour cream, cider vinegar, and honey.

Broccoli Frittata: Sauté chopped garlic and steamed broccoli in olive oil in an ovenproof skillet. Add beaten eggs to cover, sprinkle with grated Gruyère, and bake at 350° F until puffed and set.

Broccoli Pesto: Puree cooled steamed broccoli with garlic, toasted pine nuts, grated Parmesan, and olive oil. Toss with pasta, spoon over chicken, or use as a dip or a spread.

Broccoli and Chicken: Toss broccoli, bone-in chicken pieces, and whole garlic cloves with olive oil. Roast at 400° F until cooked through, 35 to 45 minutes.