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.

Rosemary and Paprika Rice and Beans

I wasn't sure what to do with my rice and beans. I usually go mexican or indian, but I was looking for a change up. With baby bella mushrooms and red wine as my inspiration I put this combo together. I was quite pleased with the results. I hope you will be too!

I'm always vegetarian, but kind of a lazy vegan lately. This recipe is definitely vegan  and really showcases how easy it is to coax a heck of a lot of of flavor from relatively simple ingredients.

1 cup crimini mushrooms roughly chopped
1/2 cup carrots roughly chopped
1/2 cup white or sweet onion diced
3 cloves garlic minced
1/8 cup minced hot peppers (equal portions jalapeno, serrano, habernero)
few ribs seeds from previous  mentioned hot peppers
1/2 cup dry white rice
1 can rinsed black beans
1/4 cup red wine
1 tbl olive oil
1 tsp rosemary
1 tsp paprika
1/2 tsp sage
1/4 tsp dill
1/4 tsp cayenne powder
1/4 tsp parsley
1 tsp salt
1/2 tsp black pepper
2  1/2 cups water, maybe more

In a large pot combine mushrooms, carrots, onion, garlic, peppers, water, wine, oil, salt and pepper. With the lid off bring to a boil and then let simmer and reduce for 10 minutes.

Add rice, remaining spices and continue simmering over low heat with cover on pot.

When rice is tender turn off heat and add beans. Stir to combine. Let sit covered on turned off burner for 5 minutes to warm throught.  Sprinkle on parsley. Stir to combine.

Serve immediately as a warm dish or transfer to teh fridge to chill for at least a few hours.