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.

Pearl Barley Mushroom and Artichoke Risotto

Risotto is one of those dishes that chefs like to make you think is really hard to make. It must be since it tastes so good.

It really isn't difficult at all, but it does have a ton of flavor to offer. Making it vegan is a snap.

1/2 cup dry pearl barley
1 cup sliced white mushrooms
1 jar/can marinated artichoke hearts
3 cloves sliced garlic
1/2 cup poblano pepper, sliced
1/4 cup minced jalapeno/serrano/habernero mix
1/4 cup scallion

1/3 cup white wine
3 tbls olive oil
water, as needed

2 tsps thyme
2 tsps basil
3 tsps salt
2 tsps black pepper

Saute mushrooms in olive oil until darkened and tender. Add artichokes - including their brine, wine, peppers, scallions, garlic, spices and barley. Stir often and simmer over medium high heat. Add water in 1/2 cup increments as needed to keep cooking the barley until it is tender.