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.

Summer Lentil Risotto (Vegan)

This is a summery salad style dish that works equally well cold as it does warm. While it's not actually risotto, I call it risotto because it mimics the texture and creamy sauciness of real risotto. Just give it a try. You'll see what I mean.

It also happens to be super cheap and very easy to make.

1/3 cup dry lentils
1/3 cup dry pearl barley
1/4 cup dry white wine (cheap is fine $8-12 per bottle)
1 can petite cut diced tomatoes
1/2 cup frozen mustard greens
5 cloves roughly chopped garlic
3 tbl smart balance light with olive oil
2 tsp montreal chicken seasoning
1 tsp cornstarch
1-1 1/2 cups water

I like to begin by cooking my barley. I like to cook it a little longer than I do my lentils. Bring barley and water to a boil and then simmer covered for 3 minutes. Add lentils and 1 tsp montreal seasoning. Continue to simmer until only a little water remains. Add mustard greens and wine. Cook until that has gone. Add tomato. Continue cooking uncovered for 3 more minutes.

Taste. Add more water if needed. Lentils and barley should be tender.

Add garlic, smart balance and remaining tsp of montreal seasoning. Heat 1 minute more. Add cornstarch. Warm 2-3 more minutes. Until the liquid has slightly thickened. Remove from heat.

Eat immediately as a hot mock risotto lentil and barley stew/soup. or let chill in the fridge at least four hours for a cooling summer lentil, barley and tomato salad.

The smart balance adds a creamy texture and vitamin b12. the wine creates a depth of flavor that would otherwise be lacking. The cornstarch helps to thicken the tomato/wine/water mixture giving your lentils a viscous sauce to swim in.

Although it's called montreal chicken seasoning it doesn't contain chicken or any other animals. It's just spices and herbs.

You can even eat it as a sandwich. I made a thin layer of mashed potatoes with peas and carrots and then a thicker layer of the lentil barley risotto mix. It was delish.