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

FROG Jam

Heidi Pie Aronson, Preserves Contest Winner

Appetizers and Sides

Local Fish Tartare with Cucumber, Soy Sauce, Cilantro & Sesame Crackers

Matthew Dolan, Twenty Five Lusk

Appetizers and Sides

Salad with Strawberry Vinaigrette, Pan-Roasted Pork Tenderloin, and Strawberry & Rosemary Agrodolce Pan Sauce

Todd Renner, Tender Greens

Salads

Salsa Verde with Shaved Lemon, Almonds, and Parsley

Natalia Bushyager & Leigh Loper, Picnic on 3rd 

Appetizers and Sides

Gluten-Free Zucchini Pancakes with Minted Pea Dip

Amy Fothergill, The Family Chef

Appetizers and Sides

Ricotta with Pickled Strawberries and Spring Onions

Lev Delany, Chop Bar

Salads

Pork Belly and Market Vegetable Spring Rolls with Blood Orange Dipping Sauce

Greg Lutes, 3rd Cousin

Appetizers and Sides

Early Spring Farrotto

Tony Florian, Seven Hills

Salads

Sorrel and Orange Salad with Cucumbers

Katie Lauter, CUESA Staff

Salads

Seared Sausage and Rhubarb with Swiss Chard

Melissa Clark, Dinner: Changing the Game

Entrees

Salty Honey Walnut Pie

Anna Derivi-Castellanos & Lenore Estrada, Three Babes Bakeshop

Desserts

Spring Soba Salad with Creamy Sesame Dressing and Seasonal Vegetables

Shaun King, PABU Izakaya

Salads

Chochoyotes in Spring Salsa Verde with Asparagus, Spring Peas, and Goat Cheese

Sophina Uong, Mestiza Taqueria

Entrees

Chopped Chicken Liver

Evan Bloom, Wise Sons Jewish Delicatessen

Appetizers and Sides

Strawberry Rhubarb Breakfast Cobbler with Cornmeal Biscuits and Honeyed Cream

Joy Wilson, Joy the Baker

Breakfast

Carrot Pancakes and Green Garlic with Carrot Top Pesto

Frances Wilson, The Field Kitchen

Entrees

Yerba Buena Salad

Val Cantu, Californios

Salads

Grilled Asparagus with Meyer Lemon Brown Butter and Parmigiano Reggiano

Matt Davidson, Pizzeria Delfina

Appetizers and Sides

Cauliflower and Asparagus Pasta with Smoky Carrot Coulis and Fennel Ricotta

Daniel Capra, Paula LeDuc Fine Catering

 

Entrees

Tofu and Vegetable Tikka Masala with Raita, Pulao, and Madras Cabbage and Potatoes

Sukhi Singh, Sukhi’s

Entrees

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About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »