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


Asparagus and Parmesan Frittata

Joyce Goldstein, author of Fabulous Appetizers and Small Plates


Nettle Polpettini

Christophe Hille, A16 Restaurant.

Appetizers and Sides

Pistachio and Salmon Koofteh

Hoss Zaré, Executive Chef/Owner of Zaré Napa.

Appetizers and Sides

Trio of Crostini: Braised Artichokes, Roasted Spring Onions and Roasted Beets with Fennel

Liza Shaw, A16 Restaurant

Appetizers and Sides

Elegantly Simple Deviled Eggs

Sandra Keros, Healthy Focus.

Appetizers and Sides

Three Crostini (Fava Bean, Stone Fruit and Pickled Onion)

Tia Harrison, Avedano’s Holly Park Market

Appetizers and Sides

Fava and Sweet Pea Hummus with Cumin-Scented Pita Chips

Parties That Cook.

Appetizers and Sides

Tea Sandwich: Minted Pea Puree, Lemon Quark and Radish

Sarah Henkin, CUESA’s Market Chef

Appetizers and Sides

Cocktail: Summer Song

Gabriel Lowe, Beretta.


Lady Madonna

David Nepove, Director of Mixology, USBG National VP, Southern Wine & Spirits.


Sao Paolo Sun

Jon Gasparini,  Rye, Rosewood Bar and 15 Romolo.


Cocktail: Invierno Fresca

Victoria Damato, Cent’Anni Cocktails.


Grey Lady

Greg Lindgren, Rye, Rosewood Bar
and 15 Romolo.




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