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.

Rosemary Thyme Lentils

I love throwing everything in a pot and just letting it simmer and reduce. It's an easy way to extract the maximum amount of flavor with the least amount of effort.

1/2 yellow onion, sliced
1 poblano, diced
1 jalapeno, deseeded, diced
5 cloves garlic, smashed
2 tsps soy sauce
2 tbls olive oil
1 tbl asian garlic chili sauce
1/2 can chick peas, whole can of brine
1/3 cup white wine
2 tsps celery seed
1 tbl nutritional yeast
2 tsps dry thyme
2 tsps dry rosemary
3 dry shishito peppers, broken, deseeded
1/2 cup dry lentils
5 cups water

Toss it all in a pot. Do not cover. Let it come to a boil. Then simmer for at 25 minutes.That's it. Easy and delicious!