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.


Pickled Cucumber Tomato and Celery Salad

A simple and refreshing summer salad full of texture and pop. Acidiic and sweet. Beautiful colors and flavors. This is a wonderful example of the great food that can happen when you simply wander through the store picking out the freshest produce, take it home and get creative.

4 stalks celery, sliced on the bias
1 large cucumber, cut into matchsticks
1 pint grape tomatoes, cut into quarters
1 large handful celery leaves, chopped small
2 cloves garlic, minced
1/2 a jalapeno, minced

3 tbls olive oil
1/4 cup white vinegar
1/4 cup apple juice
3 tbls hot sauce
2 tsps thyme
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp crushed pepper flakes
1 tsp black pepper
2 tsps salt

Add all ingredients to a large bowl and toss/stir to coat and combine. Chill at least 3 hours, preferably longer