1/2 lb. fresh Sucasa green beans, sliced
1/4 lb. fresh asparagus, sliced
1 medium sweet onion, minced
3/4 cup mushrooms, sliced
1/2 medium Sucasa zucchini, sliced
1/2 medium fresh Sucasa red bell pepper, sliced
1/2 medium fresh Sucasa green bell pepper, sliced
2 medium cloves of pressed garlic
1 tsp. grated fresh ginger
2 tbsp. vegetable oil

Saute vegetables in oil for 8 minutes until cooked but still crispy. Add a dash of soy sauce, salt and pepper to taste.

2 pints cherry tomatoes
1 medium sweet onion, minced
1 large garlic clove, minced
2 tbsp. minced fresh coriander (cilantro)
1 tbsp. white wine vinegar
2 japapeño chiles, seeded and minced
2 tsp. fresh lime juice
1/4 tsp. salt

Coarsely chop the tomatoes, combine with onion, garic, coriander, vinegar chili, lime juice and salt. Stir well. Cover and set aside for at least 2 hours to blend flavors.