The Broccoli and Potato soup I've made before. What you do is you cut up the potatoes into smaller cube and boil them. While you're doing that, you but up the broccoli and drizzle with olive oil and salt/pepper and put it in the oven on a baking pan. Letting it roast in the oven for 10 minutes gives it this nice (not sure if i'm describing it right) smokey taste.
I ended up cutting the stems and tossing the bushy part of it into the blender (saving some as a garnish). I figured it would be best to have some kind of flavored stock, but I didn't have any veggie stock so I ended up tossing the broccoli stems and the cut up romanesco broccoli into a pot with water and boiled for 5 minutes. I then used that water (just a bit), put it into the blender, and tossed the potatoes in there. Once its blended, you'll get this thick creamy pesto looking mixture and I just toss it back into the pot that i'm boiling potatoes in. Toss in some chopped garlic, the rest of the broccoli tops (i like the chunkiness of it), and add salt/pepper to taste. Delicioso! I liked it with bread and I just put on on top of some english muffins I had =3.
Adding a little grated parmesean is good too.
I hate leaving food to waste or throwing away stuff so I try to use all parts of what I have. I was going to stir fry the romanesco but decided to chop up the broccoli stems and toss them in there too. Just some olive oil in a pan and toss in chopped garlic (Garlic... *drool*)
and toss the veggies in. Salt and pepper to taste, but I also toss in the Maggie Sauce. If you've never had it before, you now know what is missing in your life. 
All in all, this meal was quite tasty. I still have the soup as leftover =D.
Extra dollars for this dish: $1.99 for the bag of potatoes.
Now to figure out what to do with the celery, carrots, and lettuce.
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