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Fava Bean and English Pea Ravioli

This recipe was demonstrated for CUESA’s Market to Table program on April 27, 2013. Ben’s daughter, Gemma (pictured at right), assisted at the demo.
   
Makes 50 ravioli

INGREDIENTS

5 pounds fava beans, shelled and blanched
3 pounds English peas, shelled and blanched
½ bunch mint, chopped (set some aside for garnish)
½ cup olive oil
1 egg
1 pound fresh pasta sheets
Butter
Salt and pepper
Agramato (lemon) extra-virgin olive oil
Grated Pecorino

PREPARATION

Roasted Asparagus Salad

This recipe was demonstrated for CUESA’s Market to Table program on April 27, 2013.
   
Serves 4
   
INGREDIENTS

1 bunch extra-large asparagus, trimmed
2 tablespoons pure olive oil
Salt to taste
4 large eggs
1 cup peppercress
4 tablespoons seasoned breadcrumbs
4 tablespoons grated Parmesan cheese

Shredded Beets with Crumbled Goat Cheese and Creamy Citrus Dressing

This recipe was demonstrated for CUESA’s Market to Table program on April 20, 2013. Adapted with permission from Flavor First: Cut Calories and Boost Flavor by Cheryl Forberg, RD (Rodale, 2011).
   
Serves 8

It takes only minutes to grate peeled, raw beets in a food processor. If you prefer, you can also use diced cooked beets, though the texture of raw beets gives this salad more volume and a bit of crunch.

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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 »