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 Green Curry Vegan Recipe

I adore the flavors in Thai food. They're unique and addictive. They're also not that easy to reproduce when your local food stores don't sell lemongrass or kaffir lime or galangal. Lucky for me, there's a product called Thai green curry paste. It contains all the fundamental elements that make Thai green curry what it is. It's a little pricey, but it definitely delivers that authentic flavor.

I have used a few non-traditional elements, but the this dish is 100% spicy vegan Thai curry all the way.

I did my best to keep it simple and let the elements of the green curry paste shine. I only added fresh ingredients I felt would enhance the existing flavors of the green curry paste.

1 can black beans, plus liquid
1 can coconut milk
1/4 cup white wine
1 tbl olive oil
2 tbls Thai green curry paste
3 cloves garlic, sliced thinly
1/2 medium yellow onion, diced *
1 pint sliced white mushrooms
1 poblano, diced
1 jalapeno, diced
1 serrano, diced
1/2 bunch cilantro leaves
1/4 inch grated ginger
zest from one regular lime

Saute the onions, garlic, mushrooms, ginger, jalapeno and serrano in the olive oil until the onions are tender and translucent. Add wine and cook down until mushrooms are tender. Add black beans/liquid and coconut milk. Reduce by 1/3. Add Thai green curry paste, poblano and lime zest. Simmer for about 5 more minutes. Just to slightly soften the poblano. Stir in cilantro. Turn off heat. Let rest 5 minutes.

I didn't add any of my own salt to this because the bean liquid and curry paste already had plenty.

* If I had had shallots, I definitely would've used those instead of the yellow onion.