Recipes | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

OPEN! Thu 3pm-7pm

Recipes

Jerk Tofu Wrapped in Collard Leaves

Bryant Terry, Vegetable Kingdom

Entrees

Butternut, Orange, and Sage Galette

Yotam Ottolenghi, Ottolenghi Flavor

Entrees

Sukuma Wiki (Greens with Tomatoes)

Hawa Hassan with Julia Turshen, In Bibi’s Kitchen

Entrees

Suki Bhaji Okra (North Indian Stir-Fry Okra)

Shanta Nimbark Sacharoff, Cooking Together

Appetizers and Sides

Armenian Summer Salad

Kate Leahy, John Lee, and Ara Zada, Lavash

Salads

Fruit & Vegetable Grilling Tips

Pam Mazzola, Prospect

Appetizers and Sides

Huevos a la Mexicana and Hongos Con Queso

Guadalupe Moreno, Mi Morena

Entrees

Maafé (Peanut Stew)

Nafy Flatley, Teranga

Soups

Butter Beans and Wilty Greens

David Murphy, Ugly Pickle Co.

Entrees

Cauliflower Tacos

Julia Nordgren, MD, author of The New Family Table

Entrees

Pumpkin Seed Salsa

CUESA’s Food Shed

Appetizers and Sides

Veggie "Ceviche"

CUESA’s Food Shed

Appetizers and Sides

Peperonata

David Winsberg, Happy Quail Farms

Appetizers and Sides

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

Tomato, Cucumber, and Caper Panzanella

Norma Whitt, MKT at the Four Seasons

Salads

Vegetable Ragout with a Bocanova

Rick Hackett, MarketBar

Entrees

Pomodoro Sauce

Ryan Shelton, Merchant Roots

Entrees

Roasted Summer Squash with Sungold Tomatoes, Salmoriglio, and Yogurt

Melissa Reitz, Locanda

Salads

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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 »