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.

Crispy Basil Potatoes

I got this idea from watching Gordon Ramsey when he did that cook along with celebs show. When potatoes are low priced its a great way to utilize them.

1-1.5 lbs. russet potatoes
2 tsp olive oil
7 cloves garlic
salt, pepper and basil

Bring half a large pot of salted water to a boil.

While waiting for water to boil cut your potatoes into 1/2 inch chunks.

When water is boiling rapidly add potatoes. Set oven timer for 12 minutes. Raise heat to bring back to a boil. Stir occasionally. When it comes back to the boil, lower heat and boil gently for remaining time. Test potatoes after 10 minutes. You want them firm, but almost fork tender. Gently poke one with a fork. If it goes in with only minimal resistance, they are done. If not, cook a few minutes more - until timer expires.

When ready remove potatoes from pot back to cutting board.

Heat a large skillet with 1 tsp oil. When fairly hot add garlic and saute 3 minutes. Remove from heat and transfer garlic to temporary resting place on paper towel or paper plate. Making sure to leave the garlicky oil in the pan.

Return pan with garlic oil to burner and heat on medium high for 2 minutes. Add potatoes to pan. Working in batches if all will not comfortably fit. Cook potatoes until browned on all sides. Turning to brown evenly.

Put garlic into heat safe storage container. Add potatoes to container as they become sufficiently done. When all potatoes are in the container add salt, pepper, basil and remaining 1 tsp of olive oil. Cover and shake to distribute and mix. Eat warm as is or store and let flavors mingle in the fridge.

These potatoes are very filling and the flavor is simple, but delicious. Nothing beats potatoes that are crispy on the outside and tender within.