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.


Cucumber and Apple Salad

This dish just came to me out of the blue. I had a cucumber craving and this was the result.

The textures are great. The crunchy apple and cucumber. The rich vinaigrette. The juxtaposition of sweet and savory. It's summer on a plate.

Dressing
zest and juice from 1 lime
2 tbls olive oil
2 tsps spicy brown mustard
2 tsps diet citrus flavored green iced tea
1 tbl Louisiana hot sauce
2 tsps salt
2 tsps dried dill, if you use fresh dill double the amount
1 tsp black pepper

Whisk together the dressing components in a bowl large enough to accommodate the salad ingredients as well.

Salad
1 large cucumber, about 3 cups, diced
1 large granny smith apple, about 1 cup, diced
3 small shallots, about 1/2 a cup, minced
3 cloves garlic, minced

Add the apple to the dressing as you dice it to keep it from turning brown. Add the other ingredients. Toss or stir to coat in the dressing and evenly mix the ingredients.

It's great immediately and even better after a few hours in the fridge.

I made it into a sandwich too!