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.


Vegan Thai Tomato Salad

A refreshing tomato salad is a wonderful thing in and of itself. I wanted to try something different by incorporating the flavors of Thailand into the mix. Typically when you think of tomato salad your mind automatically goes to Italy.

Italian flavors are a great way to go with a tomato salad, but I was looking to pair my tomato salad with a Thai green curry chickpea dish that I was making.  So I took this approach instead.

The flavors of lemongrass, kaffir lime and galangal make for a unique variation on this classic summer salad. The Thai flavors in the dressing are mild. Just a hint to give it a different kind of depth. The fresh tomatoes, peppers and onions still have center stage. The juice from the tomatoes slowly mixes into the sauce as it chills in the fridge. So be sure to rest it a while and give it a good stir before enjoying it.

1 pint grape tomatoes, quartered
1 poblano, diced
1/2 medium onion, diced
1 jalapeno, minced
1 serrano, minced
3 cloves garlic, minced
1 can black beans, plus 1/4 of the can liquid

1 1/2 tbls hot sauce
2 tbls olive oil
1 tbl thai green curry paste
2 handfuls basil, minced
1 1/2 tsps salt
1 tsp black pepper

Combine all ingredients. Chill for several hours. Stir well after chilling.