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.


Autumn Veggies in White Wine Dill Sauce

Cooking the veg in a skillet with a few spices and some pantry staple liquids allows us to create an easy pan sauce that packs a huge punch of flavor. The aromatics release their juices into the pan and help create a sauce with a surprising level of depth without a lot of effort. Absolutely no meat or animal products required.

8 ounces sliced white mushrooms
2 cups sliced celery
1 cup slice baby bell peppers
1 can garbanzo beans drained, reserving 2 tbls of the aquafaba (can brine)
1 poblano, minced
1 jalapeno, minced
1 habernero, minced
3 cloves garlic, sliced

1/2 cup white wine
2 tbls sriracha
1 tbl spicy brown mustard
1 tbl olive oil

2 tps paprika
1 tsp cumin
2 tsps dill weed
1 tsp black pepper

Cook mushrooms and celery over medium high heat in an extra large skillet. Add 1 tsp salt. Cook until the veggies begin to give up their juices.

Add olive oil, baby peppers, poblano, jalapeno, habernero and garlic. Continue cooking 5 more minutes. Stirring often.

Add wine, mustard, sriracha, garbanzos, aquafaba. Keep cooking for 5 more minutes.

Add spices. 1 tsp more salt. Cook 2 more minutes.

Shown with dill flavored pearl barley, pickled baby peppers and fresh kale.