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.

Vegan Potato Salad with Hummus

Here's an idea that occurred to me this afternoon because of Labor Day. A healthier and better tasting potato salad everyone will love. It's vegan, but doesn't require vegan mayonnaise. It's easier too. And has hardly any ingredients.

Potato Salad Dressing Ingredients
1 cup hummus (your favorite variety)
1/3 cup white vinegar
1 tsp hot sauce (optional if you love heat)

In a large bowl combine the hummus and vinegar (and hot sauce if desired). Set aside.

Potato Salad Ingredients
3 lbs russet potatoes
1/2 cup shredded carrots
1/2 cup scallions

Preheat oven to 400 degrees F. Spray 2 baking sheets with nonstick spray.

Wash potatoes thoroughly and cut into 1/4 inch chunks. Leave the skins on. Roast potatoes for 15 minutes. Stir and roast 12 minutes longer.

Shred or mince carrots. Or buy pre-shredded. Mince scallions.

Let potatoes cool at least 30 minutes. Then add potatoes, carrots and scallions to the bowl of dressing. Stir to coat everything in the sauce. Refrigerate for at least a 1/2 hour longer.

Hummus is healthier and lower fat than mayonnaise and boasts way more flavor. Plus it's vegan. Roasting the potatoes instead of boiling them gives them a great dual texture of chewy and fluffy.

It's potato salad re-imagined for the next millennium.

The dressing also makes a great regular salad dressing for raw veggies and lettuce based salads. It's a versatile dressing that will add great flavor to most any food.