Recipes | CUESA

Ferry Plaza Farmers Market »

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

Mission Community Market »

Returns March 17, 2022

Recipes

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

Eggplant Lahmajoon

Kate Leahy, Wine Style

Entrees

Tomatoes, Basil, Breadcrumbs

Nigel Slater, Greenfeast: Spring, Summer

Entrees

Tomato and Peach Salad with Okra, Radishes, and Benne Seed Dressing

Marcus Samuelsson, The Rise

Salads

Eggplant, Chickpea, and Tomato Bake (Musaqa’a)

Sami Tamimi and Tara Wigley, Falastin

Entrees

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

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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 »