I also just freeze a bunch in with peels & ends of carrots & onions so I have them ready for stock making. Not the costco sized bag full though :)

I second the recommendation for stock, but I would go ahead and make the stock and then freeze it. Maybe it's just me, but I haven't had good luck freezing celery...too high a water content maybe.

Best light side salad: cut it up and cover with parmesan, lemon juice, good quality olive oil and salt and pepper. It goes really well will grilled meat!

mmm sliced green apple, sliced celery and a lemon vinaigrette. maybe walnuts, maybe a sharp cheese. maybe arugula.

Heidi at 101 cookbooks has a pretty awesome soup that uses up a bunch of celery - I don't even particularly LIKE celery and I really enjoyed this soup. http://www.101cookbooks.com/archives/christmas-lima-bean-stew-recipe.html

Stir-fried celery: slice on the bias, and fry with some sliced onions and curry powder. Maybe a little oyster sauce at the end. Also excellent with some chicken (diced and fried just before starting the celery) or crab stick added.

I go through a bunch of celery every week almost with putting it in my daily salad for lunch. Or, if you have a friend who has a guinea pig, offer some to them. It's like crack to our guinea pig.

Haha, loved your ants on a log reference!

My favorite way to eat celery is to slice it up, slice up some carrot, and steam them together. The flavours really compliment each other.

I use celery as a substitute for bell peppers because I can't eat them and the celery is perfect!

Compost it? Just kidding- kind of. I hate celery. But 101Cookbooks has a cool looking recipe for celery salt.
http://www.101cookbooks.com/archives/homemade-celery-salt-recipe.html

Lidia Bastianich has a killer braised celery recipe involving oil cured olives and tomato paste. I like to mix it with penne or strozzapreti for a filling vegetarian dinner.

Similar to the suggestions for making stock: Make up a big batch of mirepoix, which is the aromatic basis for nearly all soups, stews, sauces, sautes, etc., and then freeze it for easy meals later. It's 1:1:2 parts celery, carrot and onion small diced and sauteed in butter or olive oil until just soft. That's the basic French mirepoix, or add garlic and parsley for an Italian soffritto, or make the Cajun "holy trinity" which also includes bell peppers. Make up a big batch, then freeze it 1/2 cup or 1 cup portions. Instant home-made soup! Just add a can of beans, leftover protein, a few herbs, whatever you've got on hand. It's also the basis of most white, brown and red sauces.

Dice it up and freeze it, and then when you need it for a soup or whatever, it's ready to go!

My mom recently made roasted celery (along with carrots and zucchini) and it was delicious! I just went and bought a bag of celery yesterday for the sole purpose of roasting it.

i like using bits of celery in my tuna.
You could also make a crack-addicting dip for it and throw a party.

Food52.com just had a celery recipe contest. There were a lot of great recipes entered.

Our first Iron Chef party was last week, celery was the theme ingredient.
See here: http://lthforum.com/bb/viewtopic.php?f=19&t=34224&start=30#p411174 for descriptions and pictures.

Just to whet your whistle, the Iron Chef Celery results included two soups (one silky puree, one chunky with bleu cheese), a salad (Celery Victor), a croissant, a canape with crabmeat atop stalks and blanched celery root, a lamb stew, a New Orleans BBQ Shrimp, pierogies with mushrooms, celery root and celery "sauerkraut", and the winner, an "Ants on a Log" upside down cake with celery root-white chocolate ganache and peanut butter caramel sauce.

The Bin
I can't bear the stuff, It's #2 on my veg I hate list after sprouts

Sorry I know I am no help, having tried for years to like it I find it taints everything it touches

why not chop some up and pickle it with some red onion? would make a delicious crunchy relish for sandwiches or, left whole, added to a bloody mary!

Steam some rice. After its done add diced celery + sliced almonds + sesame ginger salad dressing. This is one of my favorite concoctions.

As for the excess celery, as someone above suggested you can freeze it and save it for later.

I'd put some in a smoothie along with fruit and a few other veggies.

Ugh, this always happens to me. My daughter discovered "ants on a log" at a party last month so I bought a big bag...

We don't usually like celery at our house but it does add something to poultry dishes, especially chicken soup and chicken pot pie. I put a load of it in pot pie recently and got rave reviews - nobody noticed it!

Stock and freezer-for-stock with the rest, although that almond and sesame dressing rice thing actually sounds good.

Oh, and I find it inoffensive in a Waldorf salad.

I love lots of celery in Dirty Rice. I save chicken gizzards and livers in the freezer til I have enough and they'll wait for when you have leftover celery.

Gabrielle Hamilton's Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts is so good it's worth buying celery just to make it. I also like this Green Apple and Celery Salad. Both these recipes use up A LOT of celery.

If you have a juicer you could juice them. I love the combo of celery, cucumber, kale, ginger, cilantro and lemon. It's really refreshing especially now that it's warm out.

I use celery in stew, chicken soup, salad, stir fry, with a roast in crockpot, noodle salad, weight watchers soup, etc. So many uses!

My favourite celery recipe ever (though I will just eat it raw): kinda sorta waldorf salad:

celery, apple and toasted walnuts. Dress with unsweetened natural yoghurt and a little lemon juice.

I can eat that all day.

http://www.foodnetwork.com/recipes/alton-brown/braised-celery-recipe/index.html

I have an organic buying club and when we get celery we get celery...above is a great recipe from Alton Brown. I mean it...it's fabulous!

Use it in chicken salad, tuna salad, salmon salad, a grain (e.g. quinoa) salad, or a pasta salad.

Bring celery sticks in your lunch to eat it raw. Dip them in ranch or peanut butter.

Roast a chicken with pieces of carrot, celery, and onion.

Many recipes call for a mirepoix (a mixture of carrots, celery, and onions) as a base. (Or you could use it for vegetable stock).

Mix it in with stir fry veggies.

Make chicken spaghetti with some diced celery thrown in the mix. (http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/)

celery and blue cheese salad!

soup. chicken soup is my go to way of going through a lot of carrots and celery.

my other favorite use for a lot of celery is homemade cashew chicken. stir-fry celery with chicken and garlic, add some oyster sauce and a little cornstarch slurry to thicken the sauce, and toss in some cashews during the last few minutes of cooking. my husband could happily eat it for days.

Look up some cajun/creole recipes. Most of them start with sauteing the "trinity" (onion, green bell pepper, and celery). Love me some celery, but I'm from Louisiana, so I guess I should!

Did you see the celery-infused gin at Food52? That sounds divine. And you could celery infuse vodka for bloody marys. Yum Yum.

http://food52.com/recipes/16561_green_with_envy

Make a delicious juice: Green Lemonade! It's so refreshing. Apple, Lemon, 2 stalks celery, good handful of kale. Peel the lemon first.

This is so good! I love it. I usually juice it and stick in the freezer for a little while to get a good chill. One of my favorite drinks!

You can freeze the celery once you've chopped into chunks to use later in soups and stocks.

Pickle them! They're so tasty when pickled in strips or slices, and they'll keep for ages when pickled properly.

I've also made a pesto with celery that got me to use half a stalk in one go..

Pickled is better, though.

If it's not organic, which I assume it is not coming from Costco... Toss it! If it is organic, juice it with some greens, carrots, apples and herbs!

http://latimesblogs.latimes.com/greenspace/2010/06/pesticide-contaminated-produce.html