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.

Saffron Rice and Red Cabbage

Here's something I've enjoyed on several occasions that's all easy and replete with simple variations.

The base is yellow saffron rice. I get mine for $0.95 for 5 ounces. However, instead of just cooking the rice as directed I like to change things up a bit.

I'll start with an onion broth. I'll save my onion skins, roots and left over pieces. I'll simmer them in 2 cups water for 15-20 minutes.

Then remove the onion bits so only the broth is left. Add dried lentils and the rice packet. Continue cooking untils lentils and rice are tender. Making sure to add more water as needed. During the last 5 minutes of cooking add some frozen or fresh spinach and minced garlic.

The rest is even easier. Spoon your yellow lentil/rice mix onto a plate.. Top with a small handful of shredded raw red cabbage. Then a spoonful of rinsed canned kidney beans.

Drizzle with balsamic vinaigrette if desired.

This is also great inverted. Where you have a big bunch of red cabbage on the botom and a smaller pile of the lentils/rice on top of that. Then your garnish of beans.

Hot sauce is also a welcome addition.