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


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

Seared Portobello Mushrooms and Grilled Radicchio with Buckwheat Honey and Manchego Cheese

Chef Mani Niall.

Appetizers and Sides

Chicken Liver Mousse with Quince Jam

Paul Piscopo, XYZ Restaurant.

Appetizers and Sides

Stuffed Mushroom Pintxos

Scott Peterson, Bocadillos

Appetizers and Sides

Crostini with Fennel Sausage

Joanne Weir, PBS host and author of Wine Country Cooking (Ten Speed Press, 2008).

Appetizers and Sides

Pickled Baby Carrots

Jacob Des Voignes, Fish and Farm.

Appetizers and Sides

Journey Cakes (aka Johnnycakes)

Patricia Klindienst, author of The Earth Knows My Name (Boston Press 2006).

Appetizers and Sides

Salsa de Fruta with Tortilla Chips

Jennifer Carden, author of Toddler Café (August 30, 2008).

Appetizers and Sides

Sharlyn Melon with Boccalone Lardo and Torn Basils

Chris Consentino, Executive Chef, Incanto and Co-Founder, Boccalone (August 9, 2008).

Appetizers and Sides

Roasted Red Pepper and Walnut Spread

Dana Jacobi Author, Essential Best Foods Cookbook (July 25, 2008).

Appetizers and Sides

Slow-Cooked Pork Belly on Scallion-Bacon Soda Bread with Pickled Summer Squash

Michael Dotson, Martins West (July 12, 2008)

Appetizers and Sides


Craig Stoll, Delfina Restaurant.

Appetizers and Sides

Fresh-Stretched Mozzarella With Marinated Summer Vegetables

Craig Stoll, Delfina.

Appetizers and Sides

Zucchini and Mint-Stuffed Squash Blossoms

Brian Streeter, Cakebread Cellars

Appetizers and Sides

Grilled Bread with Spicy Red Relish

Joanne Weir, cookbook author and television chef.

Appetizers and Sides

Panzanella Bread Cup

Josh Miller, Work of Art Catering.

Appetizers and Sides

Baked Eggplant Caponata with Roasted Red Pepper Coulis

Ryan Goldsmith, Daily Harvest Catering.

Appetizers and Sides

Savory Crepes with Chevre, Shiitake Mushrooms and Smoked Trout

Chef Samantha Smith.


Summer Vegetables in Green Chile Atole with Fresh Cheese

David Rosales, Fonda

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 »