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.

The Cheese Conundrum

Today I was in the local A and P supermarket. I was looking for a suitable vegetarian cheese that was also on sale. They'd raised the price of the Crystal Farms I'd bought the week prior from $2 to $3. There was some borden on sale, which I was not sure about the origins of its enzymes.

I had read on numerous sites that Cabot brand was vegetarian friendly. But I was still hesistant as I'd always heard sharp cheddars could be bad.

But desperate I picked up the package and eyed the ingredients. It's was $2.50 for 8 ounces. When I turned it over, I discovered, much to my surprise and joy, that it clearly stated, in bold no less, that it contained no animal rennet.

How wonderful is that?!

Yay Cabot. No only for not using animal rennet, but for listing it on the packaging. Now if only all cheese makers would choose to or be obligated by law to disclose this vital information to consumers.

Personally I am getting tired of sending emails to ask them. And am wary of their vague responses.

All cheese should be vegetarian. There is no need for otherwise.

Sadly, many still are not.