Broccoli, Romanesco EACH Med

•Blanch the florets and then shock in an ice bath to lock in that vibrant color. (They'll become muted if you skip the shocking step.) Add the pre-cooked Romanesco to salads, veggie trays, or even cold noodle dishes.
•It goes very well with pasta. Keep it simple with a hard, aged cheese and olive oil, or get fancy with something more saucy and complicated.
•Try it roasted or sautéed in olive oil with onions and garlic. Serve it on a sausage sandwich or a Italian sub. Don't be afraid of getting a little char on the veggie; it can stand up to the flavor.
•Break it into florets and pickle them with garlic.

The most important thing to remember: Don't overcook it. "You want to maintain the vegetable's unique shape, not turn it to mush."