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.


Mediterranean Lentil and Barley Risotto

1/2 a medium red onion, diced
6 ounces chopped white mushrooms
2 poblano peppers, chopped
1 cup sweet baby bell peppers, sliced into rings
2 jalapenos, minced
1/4 cup diced celery
3 cloves garlic, sliced thinly
2 pinches minced habernero

1 tbl olive oil
1/2 cup red wine
3-5 cups water
1/2up pearl barley
1/2 cup dry lentils

2 tsps paprika
3 tsps thyme
1 tsp rosemary
1/2 tsp ground garlic
1/2 tsp cayenne
2 tsps salt
1 tsp black pepper

In an oversized, non-stick, skillet heat the oil. When oil is hot add onion, mushrooms, poblanos, jalapenos, celery, salt and pepper. Cook over medium high heat, stirring often. Cook until veg is slightlyy tender and very aromatic.

Add garlic, habernero. Keep cooking and stirring for another minute or two until garlic is fragrant and darkened slightly.

Add wine. Bring to a simmer and keep at a simmer for 5 minutes.

Add barley and lentils. Toast the barley and lentils for 2-3 minutes. Add 2 cups water and remaining spices. Stir. Cover. Let simmer til most of the water is absorbed and the lentils and barley begin to stick to the bottom of the pan and turn lightly brown.

Add 2 more cups water and scrape the pan to release all the browned bits. Continue simmering covered until lentils and barley are tender. There should still be a fair amount of saucy liquid in the pan.

Taste. Add a little more spices if desired. Stir, replace cover, turn off heat and let sit 5 more minutes.

Mixture should still be a little loose, with a nice amount of sauce in it.

If not, add 1/2 cup more water. Stir, replace cover, and let sit 5 more minutes.