Recipes | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm

Recipes

Cauliflower Ceviche

Maria Gonzalez, Green Thumb Organics

Salads

Lightly Cooked Kohlrabi Noodles

Rachel Bolden-Kramer, My Food Stamps Cookbook

Appetizers and Sides

Yuba “Inari”

Gaby Maeda, State Bird Provisions

Entrees

Lion's Head Meatballs

Brandon Jew, Mister Jiu’s in Chinatown

Entrees

Ceviche de Palmito & Pomelo (Tangy Heart of Palm & Citrus Ceviche)

Mariana Velásquez, Colombiana

Salads

Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette

Gregory Gourdet, Everyone’s Table

Salads

Lentil and Pecan Filled Acorn Squash with Sage Fried Brown Butter

Abra Berens, Grist

Entrees

Bitter Greens with Oranges and Hazelnuts

Dawn Perry, Ready, Set, Cook

Salads

Apple-Fennel Kraut with Red Cabbage

Kathryn Lukas, Farmhouse Culture Guide to Fermenting

Appetizers and Sides

Roasted Radicchio with Beans

Kate Leahy, Wine Style

Entrees

Roasted Purple Sweet Potatoes with Romesco Sauce

Ayesha Curry, The Full Plate

Appetizers and Sides

Charred Red Cabbage with Spiced Tomato Relish

Gregory Gourdet, BLACK FOOD (edited by Bryant Terry)

Appetizers and Sides

Pinakbet (Filipino Vegetable Stew)

Linda Shiue, MD, Spicebox Kitchen

Soups

Celebration Red Salad

Linda Shiue, MD, Spicebox Kitchen

Salads

Sweet Focaccia with Fruit

Kate Leahy, Wine Style

Desserts

Mexican-Inspired Galette

Raquel Goldman, Norte 54

Desserts

Eggplant Lahmajoon

Kate Leahy, Wine Style

Entrees

Grilled Lettuce, Carrot Soup

Nigel Slater, Greenfeast: Spring, Summer

Soups

Eggplant, Chile, Soy

Nigel Slater, Greenfeast: Spring, Summer

Entrees

Cogollos Asados y Frijoles Rojos (Grilled Little Gems and Red Beans)

Gabriela Cámara, My Mexico City Kitchen

Salads

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »