Recipes | CUESA

Ferry Plaza Farmers Market »

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

Mission Community Market »

OPEN! Thu 3pm–7pm


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


Portabello Mushrooms with Chard and Feta

Jamie Purviance, author of Weber’s Ultimate Grilling


Roasted Bresse Chicken with Spring Peas and Ricotta Cavatelli

Jason Pringle, Navio, Ritz-Carlton Half Moon Bay


Vegetable Ragout with a Bocanova

Rick Hackett, MarketBar


Torta di Spinaci

Elizabeth Minchilli, author of The Italian Table: Creating Festive Meals for Family and Friends


Honey Simple Syrup and Ras El Hanout Honey

Gayle Pirie, Foreign Cinema

Appetizers and Sides

Cabbage and Yuba Okonomiyaki

George Meza, Onsen


Silken Tofu

Gaby Maeda, State Bird Provisions

Appetizers and Sides

Green Garlic-Toma Scones and Point Reyes Original Blue Compound Butter

Jennifer Luttrell, The Fork at Point Reyes Farmstead

Appetizers and Sides

Goat Ricotta and Asparagus Salad

Kim Alter, Nightbird


Spring Flower Bouquet

Maia Bull, Bi-Rite Market


Fava Leaf and Green Garlic Chutney

Arun Gupta, DOSA

Appetizers and Sides

Cauliflower Bezule

Manish Tyagi, August (1) Five

Appetizers and Sides

Everyday Vinaigrette, Walnut or Hazelnut Dressing, and Minh's Negi Oil

Elisa Callow, author of The Urban Forager

Appetizers and Sides

Frosted Red Velvet Cookies

Charles Farrier, Crumble & Whisk


Nicasio Valley Cheese and Cauliflower Polenta with Brussels Sprouts and Apple Slaw

Laurie Figone


Gazan Smashed Avocados

Yasmin Khan, author of Zaitoun

Appetizers and Sides

Roast Romanesco Cauliflower with Tahini and Pomegranates

Yasmin Khan, author of Zaitoun

Appetizers and Sides



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »