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.


Boxed Mac and Cheese with Guac

I was in the mood for some mac and cheese. I haven't had any in a really long time. I had a couple boxes of the Aldi brand box style in the cabinet. So I set about preparing one of those.

After the macaroni is cooked I usually add 1 tbl of butter, a 1/4 cup of almond milk and a 1/4 cup of water to the cheese packet powder to make the sauce. I didn't want to use butter today and I happened to have some homemade guacamole. So I thought to myself, avocado is fatty like butter, what if I try that.

I used two small spoonfuls of the guac because that was all that was left and a 1/4 cup of almond milk, but no water was necessary. It created a velvety smooth cheese sauce that was much better than any I'd ever made before with a boxed product. It was really good. I also threw in some crushed red pepper flakes for a tiny kick of heat. Best boxed mac and cheese I've ever had. And it was still a beautiful bright yellow/orange cheese sauce. It didn't turn it a weird color at all.

The guac was really simple. Just one avocado, 1/4 cup white vinegar, 1 jalapeno, 1 garlic clove in the chopper attachment for the blender until smooth. Remove to storage container. Season with 2 tsp salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp coriander. Stir to combine. Let chill a while.