Recipes | CUESA

Ferry Plaza Farmers Market »

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

Mission Community Market »

OPEN! Thu 3pm–7pm


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

Our Favorite Pepperonatta

David Winsberg, Happy Quail Farms.

Appetizers and Sides

Spicy Whole Grain Kamut Salad

Susan Beach, Chef, Recipe Developer and Tester


Crunchy Fried Tomatoes

Rozanne Gold, Kids Cook 1-2-3.

Appetizers and Sides

Heirloom Tomato Galette

John Toulze, the girl & the fig.

Appetizers and Sides

Avocado Salsa

Dona Savitsky and Thomas Schnetz, owners of Doña Tomâs and authors of Doña Tomâs: Discovering Authentic Mexican Cooking.

Appetizers and Sides

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 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



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