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.


Savory Oatmeal with Sauted Lentils

I got this idea from an episode of Chopped. One of the competitors made a savory oatmeal. He did it in a risotto sort of style. Sauteing the oats with the veg. Using that as a jumping off point, I just decided to try using oats where I'd normally use rice or pasta. It works really well. Oats deserve a place as the main grain in vegetarian and vegan meals.

The best part is you don't need to cook the oats. You can do overnight oats and then just pair then with your prepared legumes and vegetables. In this case, I did sauted lentils with peppers and onions.

I really like the flavor that results from the sauteing process. So I par cooked the lentils before adding the veg and spices.Then saute it all together to finish. It results in great textures as well as great flavors. It's easy to do.

Because I don't like cleaning a lot of pans, all the actions happens in one. First you simmer the lentils in some salted water until almost tender. Then you turn up the heat, add oil and veg and saute hot until the veg is just barely cooked and the lentils are still pleasingly meaty.

I kept it really simple to allow the flavors to shine. 1 small yellow onion. 1 red bell pepper. 1 poblano pepper. 1 jalapeno pepper. 1 serrano pepper. 3 cloves garlic. 2 tsps oregano. 2 tsps paprika. 2 1/2 tsps salt. 1 tsps black pepper. 3 tbls olive oil.

For the overnight oats, just combine 1 1/2 cups 5 minute oats with 1/2 cup almond milk and 1/4 cup water. 1 tsp salt. Let rest in the fridge overnight.

Top with fresh argula and rinsed red beans from the can.