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.

Thai Inspired Spicy Lentil and Barley Soup

It's filling and light at the same time. A spicy broth filled with a kaleidoscope of textures and flavors. I wasn't sure where I wanted to go with this. I started out with some mushrooms and roasted peppers. Then I remembered I had some ginger and that became my inspiration.

I borrowed a little from several cuisines, but used classic combinations to keep it harmonious.

8 ounces button mushrooms, sliced
1/2 cup red onion, diced
1/2 cup broccoli stalk, chopped
1 poblano pepper, roasted and diced
1 jalapeno pepper, roasted and diced
1/2 a habernero pepper, roasted and diced
3 cloves garlic, sliced
1 inch ginger root minced

1/3 cup red wine
1 tbl canola oil

4-5 cups water
1/2 cup pearl barley
1/2 cup dry lentils

2 tsps paprika
2 tsps cumin
1 tsp cayenne
2 tsps thyme
2 tsps salt
2 tsps black pepper

Roast the peppers in a 450 F oven for 10 minutes.

Add the first two sets of ingredients to a large pot, plus 3 cups of the water and the salt and black pepper. Bring to a boil, uncovered and simmer for about 12 minutes. Until liquid had reduced by 1/3 and the broth is dark color and rich in taste.

Add remaining spices, barley and lentils and another cup of water. Simmer covered for 10 minutes. Remove cover and continue simmering until barley and lentils are al dente, about 7 more minutes. Add additional water as needed to keep the contents of the pot at a soup consistency.

When barley and lentils are al dente, turn off heat. Cover the pot again, leave on the warm burner and allow to sit for 10 more minutes.