Broccoli Olive and Corn Salsa Recipe

I'm just mixing up cultures as I see fit. All cuisines, from all over the world, have the human palate in common. They can blend in some amazing ways. 
This has a really fresh and clean flavor. It's light, but filling. Ideal for the end of summer. It just needs a little bread or rice to go with it. 

Make sure when you serve it to coat the bread or rice with some of that scrumptious sauce!
Salsa Recipe Ingredients
2 broccoli crowns, chopped small
1 can small black olives, halved
2/3 cup frozen corn
1/2 cup frozen peas
2 shallots, diced
1 jalapeno, minced
1 poblano, diced
3 cloves garlic, minced
2 tlbs olive oil
1 tbl hot sauce
2 tsps spicy mustard
2 tsps salt
1 tsp black pepper
2 tsps dry thyme

Add all the ingredients to a large mixing bowl and stir to combine. Let rest overnight. 

The broccoli cooks in the acid and the frozen ingredients thaw without losing their color or flavor.

Broccoli Rabe with Tomato Sauce

Broccoli rabe was 99 cents a pound at the supermarket last week, so I figured I'd give it a try. I like most leafy greens. I also had some cumin seed and was eager to try that out as well. I found the cumin really good, but the rabe a little bitter. Not horrible, but more bitter than the kale and mustard greens I usually eat. What I also found was that they taste a million times better when tomato sauce is involved. I guess tomato sauce can pretty much make anything good.

1 lb broccoli rabe
6 cloves garlic sliced thin
2 tsps cumin seed
1 cup your favorite jar tomato sauce
salt and pepper
olive oil

Rinse your broccoli rabe thoroughly under cool running water. Cut off thick end stems and discard. Rough chop the rest.

Slice your garlic into thin ovals.

Coat a large skillet with 1 tsp olive oil and heat on medium-low for 2 minutes. Add cumin seed, cover and cook 1 minute. Add garlic, stir, cover and cook 2 more minutes.

Add broccoli rabe. Salt and pepper to taste. Cook uncovered 4-5 minutes more (or until greens have wilted to about 1/3 their original size), stirring a few times during.

Immediately remove from pan to a room temp storage container. Pour tomato sauce on top. Stir. Sprinkle with some fresh cumin seeds. Cover container. Let sit at least five minutes before serving. Or once cooled store in fridge and it's delicious chilled or reheated.

It's a great addition to a bean sandwich, pasta salad or fresh tossed salad.