With their flowery, showy crowns, broccoli florets get all the love, leaving their thick, knobby stems so often woefully underappreciated.

I grew up in a household that actually valued those stems. My mom would squeeze two meals out of a couple heads of broccoli, stir-frying the florets with pork one night, then stir-frying the thinly sliced stalks with shrimp the next evening. It was not only frugal, but double the deliciousness.

If you ever doubted that the appeal of those stalks, then “Broccoli Salad with Peanuts and Tahini-Lime Dressing” will definitely sway you.

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