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.

Always Saute Your Pasta

The secret to delicious pasta is to saute it. Restaurants do it all the time. Why shouldn't we. Whether you plan on topping it with tomato sauce or something else, for optimum flavor saute your pasta in its sauce.

It doesn't have to be a project or a fuss. You can boil and saute your pasta in the same one pan. All you need is a big giant skillet with high sides. To boil your pasta fill it about half way. Cover and bring water to a boil.

Add pasta and boil uncovered for time denoted on package. Drain with a slotted spoon to a large storage container. Set aside.

Return pan to burner and heat sauce, oil or other mix ins. Add pasta back to sauce mix. Saute in sauce mix for 5 minutes.