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

Winter Squash Fritters with Sweet and Sour Tomatoes

Lesley Stiles, Market Chef, Contra Costa Certified Farmers’ Markets

Appetizers and Sides

"Guitar String" Pasta with White & Green Asparagus

Tony Mantuano, Spiaggia Restaurant

Appetizers and Sides

Asparagus with Pancetta and Oyster Sauce

Lulu Yang, Lulu’s Kitchen

Appetizers and Sides

Lemon Garlic Roasted Asparagus

Lulu Yang, Lulu’s Kitchen

Appetizers and Sides

Pan Roasted Asparagus with Balsamic Vinaigrette

Lulu Yang, Lulu’s Kitchen

Appetizers and Sides

Orange and Onion Salad Panini

Carlo Middione, Vivande Porta Via and author of Panini and Pasta (Ten-Speed Press, July 2008).

Appetizers and Sides

New Joe Special

David Little, Little Organic Farm (February 9, 2008).

Appetizers and Sides

Grilled Potatoes and Persimmons

David Little of Little Organic Farm (February 9, 2008).

Appetizers and Sides

Scallop Ceviche with Grapefruit and Avocado

Alexandra Lopez, “The Food Diva” (May 3, 2008).

Appetizers and Sides

Couscous With Almonds And Parsley

Bibby Gignilliat, Parties that Cook.

Appetizers and Sides

Gratin of Potato, Fennel and Leeks

Charles Vollmar, Epicurean Exchange.

Appetizers and Sides

Kale, Sun-dried Tomato and Goat Cheese Pesto

Cooking Instructor Linda Hillel.

Appetizers and Sides

Butternut Squash Bread Pudding with Leeks and Bacon

Bibby Gignilliat

Appetizers and Sides

Blue Cheese Pecan Shortbread

Jennifer Cox, formerly of Citizen Cake.

Appetizers and Sides

Braised Green Cabbage

Molly Stevens, Cookbook Author.

Appetizers and Sides

"Drowned" Broccoli Rabe with Tomatoes & Pancetta

Joyce Goldstein, Author of Mediterranean Fresh and many other cookbooks.

Appetizers and Sides

Wild Mushroom Ragout

Sondra Bernstein, The Girl & The Fig

Appetizers and Sides

Bok Choy with Shiitake Mushrooms

Lulu Yang, Lulu’s Kitchen

Appetizers and Sides

Sherry Glazed Figs Stuffed with Toasted Walnuts and Cheese

Adapted from Fig Heaven by Marie Simmons (William Morrow, 2004)

Appetizers and Sides

Delicata Hazelnut Blintzes

Chef David Hurt & Chef Daniel Capra, Paula Le Duc Catering.

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 »