Recipes | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Recipes

Honey Cake with Lime Basil Curd and Stone Fruit

Penelope Lao, Liholiho Yacht Club

Desserts

Cucumber Gazpacho

Rachel Bolden-Kramer, author of My Food Stamps Cookbook

Soups

Blistered Curry Cauliflower with Salsa Verde

Amanda Haas, author of The Vibrant Life

Entrees

Peperonata

David Winsberg, Happy Quail Farms

Appetizers and Sides

Balsamic Roasted Strawberries

Jennifer Luttrell, Point Reyes Farmstead Cheese Company

Desserts

Roasted Tomato Pasta Sauce

Bill Crepps, Everything Under the Sun

Appetizers and Sides

Summer Veggie Sauté

Nick Ayala, Ground Stew Farms

Appetizers and Sides

Roasted Tomato Soup with Tortilla Crisps

Janet Fletcher, author of Wine Country Table

Soups

Chicory Salad with Miso-Aged Hodo Tofu, Fried Yuba, and Tofu Gribiche

Kim Alter, Nightbird

Salads

Blackberry Jam

Ginger Hahn, Ginger Elizabeth Chocolates

Appetizers and Sides

Charred Shishito Peppers with Goat Cheese and Sage

John McReynolds, Stone Edge Farm Estate Vineyards and Winery

Appetizers and Sides

Pita Savijaca: Rolled Pie

Milos Ljubomirovic, The Intercontinental Mark Hopkins

Entrees

Make 'er Mine: Summer Punch with Lemonade

Mitchell Prencavage, The Saratoga

Drinks

Mixiote de Carne: Beef Cooked in Leaves

Alma Rodriguez, Mixiote SF

Entrees

Roasted Summer Squash with Greek Yogurt and Red Harissa

Michael Whiteman, Bluestem Brasserie

Appetizers and Sides

Summer Blueberry and Stone Fruit Crostini

Amanda Cihlar, Sierra Cascade Blueberry Farm

Appetizers and Sides

Tokyo Turnips with Turnip Top Salsa Verde

Michaela Rahorst, Del Popolo

Appetizers and Sides

Tomato, Cucumber, and Caper Panzanella

Norma Whitt, MKT at the Four Seasons

Salads

Portabello Mushrooms with Chard and Feta

Jamie Purviance, author of Weber’s Ultimate Grilling

Entrees

Roasted Bresse Chicken with Spring Peas and Ricotta Cavatelli

Jason Pringle, Navio, Ritz-Carlton Half Moon Bay

Entrees

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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 »