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.


American Curry Vegan

I'm going to call this American Curry because it's much, much simpler than a traditional Asian curry of any of those nations. I love curry. But I also love simplicity...When just a few ingredients are given the chance to really shine.

Turmeric and paprika are two of my favorite spices. Put them together with a few supporting players and the results are comparable to all the work of traditional curries.

Ingredients
1 poblano pepper, diced
1 jalapeno pepper, minced
1 long hot pepper, sliced thinly
1 serrano pepper, minced
1 inch of ginger, grated
5 cloves garlic, thinly sliced
1/2 medium yellow onion, diced, plus the skin
1/2 bunch scallions, sliced on the bias
1 earl grey tea bag

2 1/2 tsps turmeric
2 1/2 tsps paprika
1/2 tsp cayenne powder
2 1/2 tsps salt
1 tsp black pepper

3 cups water
2 tbls olive oil
1/4 cup boiled diced potatoes, they should be soft and mushy
1 can drained, rinsed  beans of choice

I used a mesh loose tea/spice container to hold the onion skin/root in the pot to extract the flavor and easily remove ti after.

I'm not a tea drinker. I don't even like tea. But I used to buy an authentic Indian curry mix that had tea as a main ingredient.  A little tea in a curry adds a pronounced depth and umami in a minimal amount of time.

Add everything except potatoes and beans to a large sauce pot. Bring to a boil uncovered and then simmer for 15 minutes.

By now your stock should be pretty dark and full of flavor. If not, continue reducing for 5-10 more minutes until you feel the flavors are intense.

Add beans and simmer another 5 minutes. The beans you use are preference. I like red, black or garbanzo in this sauce.

Add potatoes and stir or whisk in until fully incorporated. They will thicken the sauce. Simmer another 5 minutes.

This is a very simple to execute curry sauce, but it delivers complex flavor.