Here is a selection of seasonal recipies for you to try:

Sautéed Broccoli
2 pounds broccoli  
2 garlic cloves, minced
1 onion, finely chopped
1/4 cup olive oil
This recipe works well with roasted or grilled meats.  Sauté the garlic and onion in oil until softened.  Add the broccoli, sauté 2-to-3 minutes, cover and steam 4-to-5 minutes.

Warm Broccoli-Potato Salad
6 Medium potatoes, cut in 1-inch cubes
1 1/2 cups broccoli cut into florettes
1/4 cup orange juice
3 tablespoons olive oil
3 tablespoons white vinegar
2 teaspoons basil
1 garlic clove, minced 
1/4 teaspoon tabasco sauce
2 tablespoons chopped fresh parsley
2 green onions, thinly sliced
salt, to taste
Cook potatoes in boiling water until just tender, 10-15 minutes.  Drain; keep warm.  Meanwhile, blanch broccoli in boiling water 1 minute.  Drain and add to potatoes.
In small saucepan combine juice, oil, vinegar, basil and garlic; bring to boiling.  Remove from heat.  Stir in pepper sauce; pour over potatoes and broccoli.  Add parsley and onions; toss to coat. Season & serve warm.

Apple Slaw
2 apples, thinly sliced 
2 tablespoons lemon juice
3 cups shredded cabbage
1 stalk celery, chopped
1 carrot, grated
1 thinly sliced medium onion
1/2 cup sour cream
1/4 cup mayonnaise
3/4 teaspoon celery salt
Sprinkle sliced apples with lemon juice.  Mix with cabbage, celery, carrot, and onion.  Combine sour cream, mayonnaise and celery salt.  Toss with apple mixture and serve.  Lemon juice keeps apples from discolouring. Serves 5.