Recipes | CUESA

Ferry Plaza Farmers Market »

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

Mission Community Market »

OPEN! Thu 3pm–7pm

Recipes

Creamy Carrot Soup with Berbere Spice Blend and Cashew Cream

Bryant Terry, author of Vegetable Kingdom

Soups

Gourmet Baked Apples

Saeeda Hafiz, author of The Healing

Desserts

The Sweet Spot Veggie Drink Elixir

Saeeda Hafiz, author of The Healing

Drinks

Huevos a la Mexicana and Hongos Con Queso

Guadalupe Moreno, Mi Morena

Entrees

Winter Squash Curry

Kana Azhari, Healing Kitchen

Entrees

Spicy Kale Salad

Kana Azhari, Healing Kitchen

Salads

Maafé (Peanut Stew)

Nafy Flatley, Teranga

Soups

Butter Beans and Wilty Greens

David Murphy, Ugly Pickle Co.

Entrees

Julienned Kohlrabi and Korean Pear Winter Salad

Ave Lambert, CUESA

Salads

Tangerine-Turmeric Beet Sour

Kathryn Lukas, author of Farmhouse Culture Guide to Fermenting

Drinks

Savory Oatmeal Porridge

Dave Wasem and May Seto, Grand Lake Kitchen, and Carolyn Jung, author of East Bay Cooks

Breakfast

Pumpkin Pie

Lenore Estrada, Three Babes Bakeshop

Desserts

Tender Pork Belly with Habanero Chili, Apricot Jam, and Parmesan Grits

Goran Basarov, Balboa Cafe

Entrees

Oyster Clam Chowder

Whitney Otawka, author of The Saltwater Table

Soups

Challah Stuffing

Evan Bloom, Wise Sons Jewish Delicatessen

Appetizers and Sides

Roasted Brassicas with Freekeh, Cashew Cheese, and Honey Harissa Vinaigrette

Banks White, The Brixton & Rambler

Entrees

Filipino-Style Persimmon Salad

CUESA’s Food Shed

Salads

Korean-Style Cabbage Salad

CUESA’s Food Shed

Salads

Sunchoke Ravioli

Mark Dommen, One Market

Entrees

Mushroom Sisig

Yana Gilbuena, SALO Series

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 »