Broccoli/Broccolini

To make this easy dish even easier, prepare just the dressing and use two cups of packaged broccoli, coleslaw, a mixture of shredded broccoli stems, carrots and red cabbage.

A crunchy, savory crumb topping makes broccoli irresistible — really!

The azuki (Japanese red) beans called for in the following recipe are sometimes referred to as aduki or adzuki beans. To prevent sandwiches from getting soggy, the salad can be kept in resealable plastic bags and spooned into pita pockets just before serving.

Add crunch to the meal by having rice cakes on the side. Sauvignon Blanc is a good choice to balance the flavors of the vegetables.

Broccoli needn't only be cooked fast until bright green and al dente. In fact the flavor is amplified when it's braised slowly until as tender as can be. You can enjoy this as a vegetable side dish, spoon it over garlic-rubbed bruschetta, or toss it with pasta and freshly grated pecorino or Parmesan cheese.

"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell’s restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating, I still crave their cheddar-crusted broccoli soup. I would be thrilled if the owners would share the recipe—and so would my family." The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won’t overcook.

Beer makes for a particularly crisp batter here, and the capers add piquancy. The broccoli and carrots work well in this recipe, but cooks might use other favorite vegetables too, adjusting the deep-frying time as necessary.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Accompany this robust salad with crusty bread and serve grapes for dessert.

Can be prepared in 45 minutes or less.