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.


Red Wine Braised Lentils and Barley

You can never go wrong with lentils. At least that's my thinking. Lentils are always tasty and satisfying. They also are a blank canvas upon which you can layer any flavors you desire. They will readily soak them up and reward you with superb taste and texture.

Try cooking your lentils in a onion/garlic broth that utilizes what we would normally discard. Save your onion skins and garlic clove skins. Simmer then for at least 15 minutes in 2 cups of water and 1 tsp of salt. Simmer longer if necessary. Until the broth smells quite oniony.

Ingredients
1/4 cup dry lentils
1/4 cup dry pearl barley
1/3 cup red wine
7 cloves minced garlic
1/2 medium onion minced
1 medium tomato diced
1/3 cup three color frozen bell pepper with onions
2 tsp Ms. Dash salt free chipotle seasoning
Salt, pepper to taste

Add your barley to the broth, ms. dash and another tsp of salt. Also add several good grinds of black pepper. Simmer for 5 minutes. Then add your lentils.

Cook 5 more minutes and then add your wine.

Continue cooking for 10 minutes longer. Then add onion, tomato, frozen pepper mixture and garlic.

Simmer for 2-3 more minutes until the onions are tender and the frozen stuff is warmed through.

Remove from heat and finish with fresh parsley or cilantro. Add additional salt and pepper to taste.