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.

Chitalian Pasta

Asian and Italian cuisines aren't typically mixed. But hey, China invented pasta, so why not?

It helps to draw a little outside the lines when you're working without meat or dairy. While it's possible to get a wide array of deep and satisfying flavors from plant based cuisine, it does require a certain Julia Child meets mad scientist approach.

1 package lo mein noodles

1 can garbanzos, plus liquid
2 tbls olive oil
2 large summer tomatoes, chunked
1 poblano, diced
1 red bell pepper, diced
1 jalapeno, minced
2 shallots, sliced
3 cloves garlic, sliced
1 ear corn, removed from cob
1/2 package silken firm tofu, shredded
2 tbls low sodium soy sauce
1 tbl chili garlic sauce
1 tbl sriracha
1 tsp salt
2 tsps black pepper

Cook all ingredients, except noodles in a large skillet. Simmer on high heat until tomatoes are tender and begin to give up their juice.

Cook noodles according to package directions.

Toss noodles with sauce components. Garnish with fresh parsley.