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.


Roasted Potatoes & Broccoli with Garlic

Roasted Potatoes and Broccoli with Garlic This an easy and healthy side dish that requires very little effort. I absolutely love potatoes. In any form. Roasted potatoes. Baked potatoes. French fried potatoes. Potato chips. Mashed potatoes. I cannot ever get too many potatoes. It must be the 1/4 Irish in me.

But roasted potatoes are far and away my most favorite style of potato of all the rest. The trick to great roasted potatoes is to cook them hot and fast. None of that 350 degree bullshit.

Set your oven for 425 F and let it come to temp.

Ingredients
2 1/2 lbs russet potatoes
8 ounces of frozen broccoli
10 cloves garlic
olive oil
salt, pepper and rosemary to season

Wash potatoes and cut into relatively even 1/2 inch chunks. Leave the skin on. It's the best part.

Spray two sheet pans with non-stick cooking spray and arrange cut potatoes even in one layer on them. Add about 1/2 teaspoon olive oil to each sheet pan. Toss potatoes to coat evenly with the oil. Dust with salt, pepper and rosemary.

Cook potatoes for 15 minutes.

Remove from oven and turn with a spatula. Add broccoli to the pans. Return to oven and continue cooking for 5 more minutes.

Add garlic and let cook 5 minutes longer.

Enjoy delicious, crispy roasted potatoes, broccoli and garlic.