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

Marinated Halibut with Summer Vegetables and Avocado Corn Relish

Stephen Gibbs, Hands On Gourmet.

Appetizers and Sides

Sorensen Family Blueberry Salsa

Kim Sorenson, Triple Delight Blueberries

Appetizers and Sides

Cucumber and Radish Raita

Laxmi Hiremath, Author of The Dance of the Spices: Classic Cooking for Today’s Home Kitchen.

Appetizers and Sides

Heirloom Tomato Marmalade with White Truffle Oil

Max Duley, Director of Hospitality/Executive Chef, Peju Winery

Appetizers and Sides

Old Fashioned Dill Pickles

Todd and Jordan Champagne, Happy Girl Kitchen.

Appetizers and Sides

Artichokes with Goat Cheese and Prosciutto

Ola Fendert, Chez Papa

Appetizers and Sides

Fava Bean and Pistachio Paté

Linda Hillel, Piedmont Adult School.

Appetizers and Sides

Fava Bean Salad with Garlic and Olive Oil

Linda Hillel, chef instructor.

Appetizers and Sides

Shrimp and Pork Spring Rolls with Peanut Sauce

Charles Phan, The Slanted Door

Appetizers and Sides

Cured King Salmon with Fava Beans, Radishes and Avocado Cream

David Rosales, Fonda.

Appetizers and Sides

Asparagus and Manchego Cheese Flan with Warm Chipotle-Spring Garlic Cream

Johnny Alamilla, Alma Restaurant

Appetizers and Sides

Spring Greens Puree with Homemade Sourdough Crackers

Jessica Prentice, Wise Food Ways

Appetizers and Sides

Broccoli Rabe on Toast with Tapenade and Goat's Milk Cheese

Deborah Madison, cookbook author.

Appetizers and Sides

Marinated Fresh Baby Artichokes

Linda Carucci, Author, Cooking School Secrets for Real-World Cooks: Tips, Techniques, Shortcuts, Sources, and Hints.

Appetizers and Sides

Pan Roasted Squid with Iacopi Farms Gigante Beans, Rapini and Meyer Lemon

Staffan Terje, Perbacco Ristorante and Bar.

Appetizers and Sides

Shaved Asparagus with Smoked Trout and Pistachios

Rick DeBeaord, Café Rouge.

Appetizers and Sides

Strawberry Ceviche

Chris Borges, Taste Catering

Appetizers and Sides

Stuffed Squash Blossoms with Tomato Fondue and Basil Oil

Bridget Batson, Hawthorne Lane

Appetizers and Sides

Sourdough Cheese Herb Scones

Jessica Prentice, Wise Food Ways

Breakfast

Asparagus Frittata

Jessica Prentice, author of Full Moon Feast: Food and Hunger for Connection

Breakfast

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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 »