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.

Pesto Rice

i'm always looking for simple ways to dress up my beans, rice and pasta. one easy way to do that is with simply organic pesto sauce packets. they contain no cheese. sure it'd be nice to make my pesto from scratch with fresh basil and nuts. but fresh basil is expensive and i don't even have a blender or food processor.

1/2 dry white or brown rice
1 simply organic pesto packet
fozen broccoli and carrots
3 cloves minced garlic
1 tsp olive oil
water, olive oil, dry basil, garlic powder for cooking rice and pesto

cook rice according to package directions.

in small sauce pan heat 1 tsp olive oil. when hot saute minced garlic until fragrant. add water and oil from pesto packet directions and the packet contents. cook as directed. when done add dry basil and garlic powder to taste.

when rice has cooked for 15 minutes add frozen vegetables and prepared pesto. continue cooking until most liquid is absorbed and vegetables are heated through.

add beans if desired. black or red work well. sprinkle with nutritional yeast and/or almonds.