Fresh organic broccoli, sold as a full head with the thick stalk attached. Broccoli belongs to the same species as cauliflower, cabbage, kale, and kohlrabi, all bred over centuries from a single wild mustard plant, which is why they share that mild, faintly peppery family flavor. The florets roast, steam, saute, and grill quickly for stir-fries, grain bowls, pasta, and sheet-pan dinners. The stalk is just as useful: peel away the tough outer layer and the sweet inner core slices into coins for slaws or shreds raw into salads. Roasting at high heat crisps the edges, while a short steam keeps the color vivid green. Pairs well with garlic, lemon, anchovy, sesame, and parmesan.