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.


Cumin Lentils

Lentil are great source of protein and iron. They cook quickly and are easy to dress. This lentil recipe is designed to go in a pasta salad or on a bean sandwich. It's slightly flavored, but mild.

3/4 cups dry lentils
1/2 teaspon cumin seed (or 1/4 ground)
1 1/2 cups water
mccormick chicken grilling seasoning
6 small or 4 large cloves of garlic

In a medium saucepan dry toast cumin seeed for 5-7 minutes or until it smells delicious. Alternatively you can use ground cumin. Add it at the end with the garlic and other seasonings.

Add water and lentils to pot and bring to a boil. Then reduce heat and simmer approximately 20 minutes.

In the meanwhile shell your garlic cloves. No need to chop. Just remove the skin.

Taste lentils after 15 minutes to determine whether to keep cooking or to take off the heat.

When lentils are tender add seasoning and garlic cloves. Stir. Cover. and leave sit on warm burner for five minutes.

Serve immediately over pasta salad, on toasted wheat bread or garden salad. Or let flavors mingle overnight in the fridge.