Yes, Broccoli Stalks!

I always buy organic broccoli so I'll be dammed if I'm going to pay all that money and then throw away the stalk.  To use it, all you have to do is use your vegetable peeler to peel away the tough outer layer.  I usually cut the broccoli stalks quite thin if I want them raw for a salad (say, 1/8-inch thick) or thicker (say, 1/4-inch thick) if I plan to put them alongside the broccoli florets in my steamer.  They're also great added in a stir fry!  And, hey, what do you know...it takes like broccoli!

Broccoli Stalk, Celery, and Radish Salad
(Fine Cooking magazine, Issue #117, pp. 39)

3 or 4 large broccoli stalks (from 2 to 3 lb. broccoli)
6 medium radishes, thinly sliced (about 1 cup)
1 celery heart (about 3/4 lb.), trimmed and thinly sliced on the diagonal (including the leaves)
1/3 cup loosely packed fresh flat-leaf parsley leaves
1-1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1-1/2 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about 3/4 cup)

Using a paring knife or vegetable peeler, peel away the tough outer layer of the broccoli stalks, leaving only the tender interiors.  Trim the tough ends of the stalks (about 1/2 inch), halve the stalks lengthwise if they are more than 1 inch in diameter, and slice the stalks on the diagonal about 1/8-inch thick.  Transfer to a medium bowl

Add the radishes, celery, parsley, olive oil, lemon juice, salt and pepper, and toss to combine.  Serve garnished with the shaved Parmigiano.