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.

Blistered Grape Tomatoes and White Wine Pasta

We're really keeping it simple with this one. Clean flavors. Minimal ingredients to let the fresh stuff shine.

8 ounces dry pasta, cooked al dente, plus a 1/4 cup of cooking water reserved
2 pint packages multicolor grape tomatoes, sliced into halves
2 cups fresh spinach
3 cloves garlic sliced thinly

1/2 cup dry white wine
3 tbls olive oil

2 tsps dry basil
2 tsps salt
1 tsp black pepper

In a very large skillet cook pasta and set aside with the reserved water.

In same skillet heat oil,  saute tomatoes with 1 tsp salt and 1/2 tsp pepper. Cook until tomatoes they begin to soften and release their juice. Add garlic and spinach. Wilt spinach. Add wine. Cook several more minutes. Add back pasta and water. Add 1 tsp basil. Stir to combine everything and continue simmering to reduce for 5 more minutes.

Taste. Add remaining basil, salt and pepper as needed.

When measuring spices use the top of the jar. You don't want to shake spices directly over a hot pan because the moisture causes them to clump. You could also accidentally add way too much.

Measuring them in your hand is messy.

Using a measuring spoon gives you another item to clean.

Unscrew the top of the spice bottle and pour your spices and herbs into the inverted cap. If you pour out too much you can just shake it back inside. A cap full from a standard small spice jar is about one tablespoon. A cap full from the slightly larger spice bottles is around 2 tablespoons. A teaspoon is 1/3 of a tablespoon. The cap on the really big one is around 1/4 cup.