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.


Celery and Pickle Vinaigrette

I got a blender for christmas. I had been wanting one for a long time. I watch the food network show "Chopped" religiously. On Chopped the chefs are constantly utilizing the blender to make all manner of purees and sauces. I found myself very much wanting to be able to do similarly creative things.

On the inaugural run of my new blender I made a classic chimichuri. This was simply because I had leftover parsley from christmas dinner. It was good and I quickly devoured it.

It took me a while to get around to the second try. Not for lack of desire, but simply because the food store was very hectic every time I went there. There was New Year's and then there was a big, big blizzard. There was no real opportunity to browse for blender ingredients.

Finally the moment presented itself.

I had pickles, celery, garlic and jalapeno, hot sauce. I was excited to really get busy with my new blender.

I added all my ingredients to the machine, plus some pickle juice and some water and buzzed it all up.

After tasting I added some salt and pepper, a little soy sauce and some basil.

Satisfied with my concoction I relocated it to a storage container.

I thought to myself I could've used a little less pickle juice, but overall I was very pleased.

Then it dawned on me that this was a perfect opportunity to mix in some nooch as well. AKA nutrional yeast to those not in the know.

I stirred it all together and put it into the fridge to 'marry' overnight.

The next day I had a pretty awesome celery and pickle vinaigrette.

I doused my salad with it. I spooned it over my lentil/barley mixture from a few days before. I even used it to enhance some powdered garlic mashed potatoes.

It's also vegan and has a good dose of B12 for those of us non-meat eaters.

It turned out great and I'm excited to create my next blender sauce. Thanks Chopped.