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.

Artichoke and Mushroom Pasta

Mushrooms, artichoke hearts and capers join forces to create a classically inspired vegan Italian pasta dish.

A minimum of ingredients allows each component to shine.

6 ounces dry pasta

1 jar artichoke hearts packed in brine
1 pint white mushrooms, sliced
2 poblano peppers, diced
1/4 cup white onion, diced
3 cloves garlic, minced
2 tsps capers with some of the liquid

1/2 cup white wine
4 tbls olive oil
1/4 cup pasta water

1 tsp flour

1 large handful fresh basil, chiffonade

1 tsp crushed pepper flakes
2 tsps salt
1 tsp black pepper

Cook pasta. Set aside. Reserving 1/4 cup of the cooking liquid.

Saute salt, black pepper, mushrooms, peppers and onions in 2 tbls of the olive oil until mushrooms darken. Add wine, artichokes, including packing liquid, garlic, pasta water. Simmer for 7 minutes. Add capers and flour. Simmer 3 more minutes.

Add remaining oil, pepper flakes and pasta, Toss to coat pasta in veggies and liquid. Turn off heat. Add basil. Stir. Let sit for 3 minutes.