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.


Plant Based Spicy French Mushroom Relish

I was trying to figure out how to incorporate more potassium into my diet. Bananas are the first things that come to most people's minds. They do nicely, but I'm not a big fan of fruit in general. Too much sugar.

Then I accidentally found out that mushrooms actually offer more potassium than bananas and way more flavor.

Time to make some mushrooms!

I kept it simple, but not too simple.

There are not a lot of choices of fresh mushroom where I am. So I went with 1 pint white mushrooms and 1 pint baby bella mushrooms.

Mushrooms and brandy are like peanut butter and jelly. They just go together. So I used that too. Basically this is a riff on french onion soup, but with mushrooms as the star ingredient. I kept the amount of liquid low to create a mushroom relish, but you could modify this with more liquid to yield a beautiful mushroom soup.

Ingredients
1 pint white mushrooms, chopped small
1 pint baby bella mushrooms, chopped small
1 poblano pepper, diced
1 jalapeno, deseeded and minced
1 serrano, deseeded and minced
6 cloves garlic, minced
2 tbls brandy
2 tbls white wine, I used sauvigon blanc
1/4 cup olive oil
3 1/2 cups water
2 1/2 tsps salt
1 tsp black pepper
2 tsps celery seed
2 tsps alleppo pepper
1 tsp dry basil

Cook down the mushrooms in the oil and salt until nicely darkened. Add brandy and cook off for 3 minutes. Add garlic and soften that. Add wine and cook off for 3 more minutes. Continue to simmer 5 more minutes.. The mushrooms will release a lot of moisture and you'll have a dark liquid in the pot.

Add 2 cups of the water and continue to simmer until not much liquid is left.

Add remaining ingredients and simmer for 10 more minutes or until your pot ratio is 1/3 deep, dark broth to 2/3 tender mushrooms.