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.


Turmeric and Paprika Lentils and Barley

Turmeric adds a unique flavor to any dish. One of the my favorite spice combinations is turmeric and paprika. They just make for a beautiful, deep flavor when accompanied by the right supporting players.

Indian and Asian cuisine are a natural fusion. They have so much in common. India is in Asia, of course. So it's already Asian cuisine. But when I think of Asian food, I think of Chinese, Thai and Japanese.

This recipe is essentially, a minimalist curry that borrows from both cultures. A deeply flavored broth is sucked up by the lentils and the barley. Creating a beautiful taste to both and yielding an unctuous and rich broth.

Red wine isn't a typical component in either Asian or Indian dishes, but I love how it works with the traditional of spices and veg. You can pretty much add wine to any savory recipe and it will improve it by leaps and bounds.

1/2 cup dry lentils
1/2 cup dry pearl barley
1 poblano, diced
1 red bell pepper, diced
1/2 red onion, diced
5 cloves garlic, sliced thinly
1 jalapeno, diced
1 serrano, diced
1 inch ginger, minced

2 tsps spicy mustard
2 tbls low sodium soy sauce
2 tbls asian garlic chili sauce
1 tsp hot sauce
3 tbls olive oil
1/4 cup red wine

2 1/2 tsps turmeric
2 1/2 tsps paprika
2 tps salt
1 tsp garlic powder
1 tsp cumin seed
1 tsp celery seed
1 tsps seasame seed
2 tsps black pepper
2 handfuls fresh parsley

water as needed

Add all veg to large saute pan, plus salt and black pepper. Cook until pan is hot. Add oil. Stir to coat. Simmer 2 more minutes. Add wine. Cook down for 5 minutes. Add lentils, barley, spices, sauces, 1 cup water. Cover and simmer until liquid is absobred. Add more water, 1/2 cup at a time, as needed until lentils and barley are barely tender. Stirring occasionally. When lentils and barley are just barely tender stir in 1/2 cup more water and parsley. Cover. Turn off heat. Allow to rest in hot pan on hot burner.