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.

Parmesean Bay Biscuits

Everyone knows and loves those cheddar bay biscuits from the Red Lobster. So much so that there's now a mix specifically to make them. They are quite delicious. You'll get no argument from me. Which is what inspired this variation.

For an accompaniment to an Italian entree they can be modified pretty easily. We'll switch out the cheddar for Parmesan. Instead of old bay seasoning we'll just use garlic powder and basil. We'll also use some freshly minced garlic.

You'll need half a small box of bisquick. Or 2 1/4 cups. About 1 1/2 cups milk. Almond milk or soy milk works. Or 1 percent cow's milk. Just be prepared. You may need more milk than that. This mixture can be tricky. You want to add enough milk to achieve a fairly loose dough. Depending on your add ins that can vary. Always start with the minimum and gradually add more as needed. But try to stir the mixture as little as you can. A tender, flaky biscuit is one least stirred.

I like to add my Bisquick to a mixing bowl and then sprinkle in a few tbls of garlic powder and basil. While the mix is still dry break up any clumps with a spoon or fork.

Then add in your milk and lightly stir. Add the minced garlic and shredded cheese and more milk. Folding lightly, adding more milk to combine until a soft dough is formed.

Spoon onto an ungreased cookie sheet in 2-3 inch blobs. You'll probably get 8-10 biscuits.

Bake in an oven preheated to 450 degrees F for 8-12 minutes. Rotate the pan half way through for an even golden brown.

Let cool for at least 5 minutes before using a spatula to transfer the biscuits to a cooling rack or paper plate for resting.

A tasty Italian inspired variation on the classic cheddar bay biscuits.