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.


Whole Grain Pasta Confessions

I recently tried whole grain pasta for the first time. I was definitely one of those skeptics who looked at the brown color of it and thought it would be gross.

I was totally wrong.

It tasted the same as regular pasta, with just the slightest hint of that nutty wheat flavor.

Had some with a cream of celery soup sauce, which was great. Had some more with a mushroom based sauce. Also very good.

the slight hint of wheat actually paired really well with the mushroom flavors.

All in all, I was pleasantly surprised. I expected wheat bread flavor, but it wasn't like that at all.

Although, I have to confess it did not keep me full any longer than ordinary pasta. Not sure what that's all about.

The ultimate conclusion: whole grain pasta looks strange, but is actually quite good.