Entrees
Summer Recipes
Greek Pork and Beef Sausage with Orange Zest, Coriander, and Chili Flakes from Victoria Wise, author of Sausage: Recipes for Making and Cooking with Homemade Sausage (Ten Speed Press, 2010)
Harissa-marinated Lamb Skewers with Grilled Eggplant Toast and Tomato Salad from Sarah Henkin, CUESA's Market Chef
Fresh Tofu Summer Rolls With Peanut Sauce from Corrine Trang, author of Noodles Every Day (Chronicle Books, 2009)
Marinated Eggplant and Zucchini Sandwich from Sarah Henkin, CUESA's Market Chef, for the CUESA Food Wise Booth.(August, 2009)
Garbanzos y Espinacas (Chickpeas and Spinach) from Joyce Goldstein, author of Tapas: Sensational Small Plates From Spain (Chronicle Books, 2009) (August, 2009)
Pork Tenderloin with Blackberry Gastrique from Michael Weller of the California Culinary Academy (July, 2009)
Paella with Mojo Sauce from Pru Mendez of Tucos Wine Market and Café (July, 2009)
Pacific Halibut with Farmer’s Market Succotash and Yukon Gold Sauce from Anna Davis of Houston’s Restaurant (June 2009)
Provencal Zucchini Omelet from Chris Jones Chef, the girl and the fig (September 2008)
Tomato and Basil Risotto with Basil Oil from David Gingrass, TWO (Augut 2008)
Basil, Tomato, and Chicken Pasta from Gwendolyn Smith the Co-Author of Healthy Community Cookbook and the youth from Literacy for Environmental Justice (Augut, 2008)
Crustless Quiche from Amy Fothergill, The Family Chef (August, 2008)
Duck Confit With Summer Ratatouille, Chickpea Socca, and Green Olive Sauce from Mauro Pando Executive Chef, Grand Café (July, 2008)
Apricot Chicken from Becky Courchesne, Frog Hollow Farm (June, 2008)
Chipotle-Brown Sugar Brined Rack of Pork with Grilled Summer Succotash from Amanda B.L. Saffir (July, 2008)
Sous Vide Duck Breast Cooked in a Crock-Pot with Star Route Spinach and Hamada Farm Bing Cherries from Bruce Hill of Picco and Bix Restaurants
Bigoli al Torchio with Oven Dried Madison Growers tomatoes, market mushroom trifolati, Bellwether Farms Crescenza cheese from Alessandro Cartumini of Quattro Restaurant & Bar at the Four Seasons Hotel Silicon Valley
Grilled Farm-Style Oysters from Jairemarie Pomo, author The Hog Island Oyster Lover's Cookbook: A Guide to Choosing and Savoring Oysters, with 40 Recipes
Roasted Salmon with Chanterelle Mushrooms, Corn Fondue, Sauce Diablé from Roland Passot, La Folie
Mirin Glazed Eel and Seared Foie Gras from Roland Passot, La Folie
Seared Snapper and Haricots Verts Dressed with Citrus Crème Fraîche from Max Duley, Peju Winery
Seared Diver Scallops with Spicy Creamed Corn and Sugar Snap Peas from Jamie Lauren, Prana
Sand Dabs or Petrale Sole with Zante Currants from Ken Frank, La Toque
Wild Pacific Salmon with Leeks from Ken Frank, La Toque
Le Petite Robert BLT from Robert Cubberly, Le Petite Robert
Paella Valenciana from Trish Tracey, Ramblas Tapas Bar & Thristy Bear Brewing Co.
Pork Tenderloin with Fresh Corn Polenta from Ken Frank, La Toque
Cedar-Planked Salmon with Maple Glaze from Thy Tran, CUESA
Seared Duck Breasts with Gingered Tatsoi and Riesling-Star Anise Jus from Adam Carpenter, Blackhawk Grille
Top Sirloin on Grilled Herb Slab with Almond Crème Fraîche, Greens and Spring Onion Jam from Stephen Gibbs, Hands On Gourmet
Rosemary and Cumin Crusted Pork Chop from Maria Manso, formerly of Asia de Cuba
Roasted Corn Risotto from Chef Keith Hammerich, City College of San Francisco
Ratatouille from Fabrice Marcon, formerly of Hyde Street Bistro
Stewed Okra, Corn & Tomatoes from Sharon L. Anderson, Purple Plum Restaurant
Garlic Chicken from Noel Monk, Osaka Grill
Caramelized Chicken Claypot from Charles Phan, The Slanted Door
Grilled Skirt Steak Sandwiches with Salsa Verde from Sara Deseran, 7x7 Magazine
Fall Recipes
Spaghetti Carbonara from Ivy Manning author of The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans, and Omnivores At Your Table (Sasquatch Books, 2009).
Cauliflower Gratin from Chris Borges of Taste Catering
Grilled Apple, Ham, and Cheddar Sandwich from Laura Werlin, author of Great Grilled Cheese: 50 Innovative Recipes for Stove Top, Grill, and Sandwich Maker (Stewart, Tabori and Chang, September 2004)
Shrimp Creole from John Besh, author of, My New Orleans: The Cookbook (Andrews McMeel Publishing, 2009) and executive chef at Restaurant August
Roasted Sacramento Delta Sturgeon with Apples, Yukon Gold Potato Risotto Beet Tartare from Liz Ozanich, Executive Chef of McCormick and Kuleto’s Restaurant (October 10, 2009)
Delicata Squash Risotto with Rosemary Sea Salt from Sandra Keros, local chef (October 3, 2009)
Eggplant with Garlic and Ginger from Jill Nussinow, MS, RD, The Veggie Queen™ (October 11, 2008)
Yun-Hui’s (My Mother’s) Red-Cooked Pork from Cecilia Chiang, author, The Seventh Daughter: My Culinary Journey from Beijing to San Francisco (Ten Speed Press, 2007) (demonstrated September 20, 2008)
Mapo Dofu from Cecilia Chiang, author, The Seventh Daughter: My Culinary Journey from Beijing to San Francisco (Ten Speed Press, 2007) (demonstrated September 20, 2008)
Honey Glazed Grilled Quail with Habanero, Liquor Soaked Plums & Apricots, Candied Walnuts and Organic Greens from Gloria Ciccarone-Nehls, Huntington Hotel
Farro with Butternut Squash or Golden Beets from cookbook author Joyce Goldstein
Sausages & Plums Braised in Red Wine from cookbook author Molly Stevens
Ear-Shaped Pasta with Broccoli Rabe & Sausage from Janet Fletcher, San Francisco Chronicle
Seared Artisan Foie Gras with Apple & Quince from Ken Frank, La Toque
Tamales de Cambray from cooking instructor Laurie McKenzie
Coffee Marinated Grilled Flank Steak from Gordon Hamersley, Hamersley Bistro, Boston MA
Sauteed White Beans with Greens from cookbook author Heidi Swanson
Wild Mushroom Risotto from Chef Keith Hammerich, City College, San Francisco
Eggplant Involtini with Sun-Dried Tomatoes & Almonds from chef instructor Linda Hillel
Roasted Squash and Swiss Chard Paella from Trish Tracey, Ramblas Tapas Bar
Tubetti Rigate with Long Cooked Broccoli Leaves & Pecorino from Mark Gordon, Rose's Cafe
Ma Poa Tofu from Lulu Yang, Lulu's Kitchen
Pomegranate & Mint Glazed Quail with Almond Apricot Quinoa from Jamaal Teherzadeh, Impala Restaurant
Milk Braised Marin Sun Pork Shoulder with Cabbage and Polenta from Staffan Terje, Perbacco Ristorante and Bar
Fresh Fig Quesadillas from Marie Simmons, author of 70 Recipes for the World’s Most Luscious Fruit
Autumn Vegetable Melange from Jill Nussinow, MS, RD,The Veggie Queen™
Sautéed Vegetables over Quinoa with Miso-Ginger Sauce and Fresh Herbs from Sascha Weiss,Executive Chef, Lettus Cafe Organic™
Fried Green Tomatoes with Corn Veloute and tomato and corn relish from Sondra Bernstein, proprietor, and John Toulze, executive chef, the girl & the fig™
Chicken Breasts in Korma Sauce -Murg Korma from Laxmi Hiremath, author of The Dance of the Spices: Classic Cooking for Today’s Home Kitchen
Winter Recipes
Broccoli Pasta with Almond-Lemon Pesto from Sarah Henkin, CUESA’s Market Chef
Pasta with Sun-Dried Tomato Pesto from Sarah Henkin, CUESA’s Market Chef.
Sarah's Roasted Chicken from Sarah Henkin, CUESA's Market Chef, Sarah Henkin (March 13, 2009
Arroz Con Pollo from Dave Stockdale, CUESA's Executive Director (March 13, 2009)
Black Bean Chile from Christine Farren, CUESA's Administrative and Event Manager (March 13, 2009)
Crockpot Goat Stew from Ashleigh Collier, CUESA's Volunteer Coordinator (March 13, 2009)
Braised Sunchokes and Brussels Sprouts with Christmas Lima Bean Ragu from Twilight Greenaway, CUESA's Virtual and Visual Education Manager (March 13, 2009)
Grilled Quail Stuffed with Goat Cheese, Wild Mushroom Salad, Capellini Frittata and Asparagus from Mark May, Executive Chef, The Lone Eagle Grille. This recipe was demonstrated on March 7, 2009
Handmade Cavatelli with Smoked Bacon, Chanterelles, Green Garlic and Grana Padano from Cory Obenour and Matt Sullivan of The Blue Plate. (February 28, 2009)
Broccoli and Escarole Pasta from Sarah Henkin, CUESA's market chef (Demonstrated at the Food Wise Booth on February 3, 2009)
Polenta and Beans from Sarah Henkin, CUESA's market chef (Demonstrated at the Food Wise Booth on January 27, 2009)
Capunet- Piemontese Cabbage Rolls from Staffan Terje of Perbacco (December 13, 2008)
Holiday Goose from Casey Havre and John Lagier of Lagier Ranches
Bombolini Beans and King Salmon with Toasted Garlic from chef Chad Callahan
Roasted Leg of Lamb With Garlic, Anchovies and Rosemary from Fabrice Marcon, Mistral Rotisserie
Crab Roll from Chad Callahan, Fish
Nettle Frittata from Mark Gordon, Rose's Cafe
Seared Mahi-Mahi with Citrus Compote from Peter Rudolph, Ritz Carlton Half Moon Bay
Tunisian Vegetable Tagine from Bibby Gignilliat, Parties That Cook
Cartoccio of Wild Mushrooms, Artichokes, and Cannellini Beans, with David Little’s Fingerling Potatoes from Chef Eric Tucker, Millennium Restaurant (February 9, 2008)
Pan-Seared Marin Sun Farms Flank Steak with Shaved Farmers’ Market Vegetable Salad, Sautéed Potatoes, and Green Garlic Aioli from Chef Erica Holland-Toll, Lark Creek Inn (February 16, 2008)
Spring Recipes
Ham and Leek Frittata from Murielle Guiliano, author of The French Women Don’t Get Fat Cookbook (Atria Cookbooks, 2010)
Farro Risotto with Saffron and Scarlet Runner Beans Recipe prepared by Lorna Sass, author of Great Vegetarian Cooking Under Pressure (William Morrow Cookbooks, 1994). Recipe adapted from Heirloom Beans (Chronicle Books, 2008)
Spring Cassoulet with Rancho Gordo Beans from Dominique Crenn of Luce at the InterContinental San Francisco (April 3, 2010)
Pasta with Fava Beans, Mint, and Ricotta from CUESA’s Market Chef, Sarah Henkin (June 9, 2009)
Potato Gnocchi with Spring Vegetables from Mark Richardson of Seasons Restaurant at Four Seasons Hotel San Francisco (May 23, 2009)
Pan Seared Petrale with Wild Fungi & Heirloom Tomato Pan Sauce from Steve Scarabosio, Scoma’s (May 5, 2009)Asparagus and Green Garlic Flan from Stephanie Rosenbaum. Recipe adapted From The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press, Inc., March 2009).
Asparagus Breakfast Pudding with Green Garlic and Fontina from Bibby Gignilliat, Parties that Cook (April 4, 2009)
Roasted Loin of Goat with Spring Vegetables, Herb Butter and Barley Louis Maldonado, Café Majestic (March 28, 2009)
Seared Lamb Tenderloin with Port, Pistachio and Cherry Sauce from Gabriel Cole, Google Café (May 31, 2008)
Strawberry Brined Grilled Pork Loin with Spicy Strawberry Chutney & Asparagus with Wilted Greens and Herb Aioli from Aaron French, The Sunny Side Café
Chicken with Arugula, Artichokes and Natural Pan Juice from Keith Hammerich, Culinary Arts Instructor, City College San Francisco
Boriana Chestnut Pasta Ravioli with Golden Gate Foie Gras and Seasonal Apple Nage from Russell Jackson, aka Dissident Chef
Braised Pork Shoulder with Mustard and Capers from cookbook author Georgeanne Brennan
Chicken Adobo from Amy Besa and Romy Dorotan, Cendrillon Restaurant
Seafood Romesco with Catalan Toast from Daniel Olivella, B44
Grilled Beef Kebabs with Cucumber-Carrot Slaw from cookbook author Sara Deseran
Capellini with Julienned Zucchini & Yellow Squash from Ben deVries, Luella Restaurant
Sensual Vegetable Stir-Fry from cookbook authors Anna Lappé and Bryant Terry
Herbed Forbidden Black Rice from cookbook authors Anna Lappé and Bryant Terry
Nettle Gnocchi from Christophe Hille, A16 Restaurant
Spring Onion, Sweet Pea & Asparagus Risotto from Bridget Batson, TWO
Oaxacan Black Mole from Chef Daniel Gomez, Napa Valley Country Club
Artichoke Sauce from Cookbook Author Joyce Goldstein
Spring Bollito Misto with Olive Oil from Cookbook Author Deborah Madison
Grilled Beef Heart over Arugula Salad with Salsa Rustica from Chris Cosentino, Incanto
Potato Crusted Wild Salmon Filet with Spring Vegetables & Roasted Jalapeno-Orange Hollandaise from Malachi Harland, formerly of XYZ Restaurant
Cavatelli with Brodo & Vegetables from Christophe Hille
Cavatelli with Rapini & Pecorino from Christophe Hille
Farmers' Market Spring Panino from Michele Anna Jordan