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Rosemary and Blood Orange Shortbread

This recipe was demonstrated for CUESA’s Market to Table program on March 2, 2013.

Yields approximately 50 mini shortbreads

INGREDIENTS
   
¾ pound unsalted butter, room temperature
6 ounces granulated sugar
2 tablespoons blood orange zest (regular orange zest may be substituted)
1 teaspoon vanilla extract
14¾ ounces all-purpose flour
¾ teaspoon kosher salt
3 tablespoons finely chopped rosemary

Green Garlic and Herb Salsa

This recipe was demonstrated for CUESA’s Market to Table program on February 23, 2013.
   
Serves 4 to 6

INGREDIENTS

½ cup green garlic, thinly sliced
Pinch of salt
Pinch of chile flakes
1 lemon, juiced
½ cup finely chopped parsley
¼ cup finely chopped mint
¼ cup finely chopped oregano
2 cups extra virgin olive oil

PREPARATION

Green Garlic Toast

This recipe was demonstrated for CUESA’s Market to Table program on February 23, 2013.
       
Serves 6 to 8

INGREDIENTS

1 pound butter (at room temperature), divided in half
Salt
Pinch of chile flakes
1 cup sliced green garlic
½ cup grated Parmesan or Grana Padano, plus extra for sprinkling; reserve the rind if available
1 loaf long Italian baguette, sliced
1 tablespoon chopped parsley

Rice Salad with Orange and Arugula

This recipe was demonstrated for CUESA’s Market to Table program on September 22, 2012.

Serves 4 to 6

INGREDIENTS

¼ cup pecans
2 cups brown rice, rinsed, drained, and soaked for 6 to 8 hours
Grated zest and segments of 1 orange
2 teaspoons lemon juice
1 clove garlic, crushed
4 scallions, chopped
¼ cup chopped cilantro
2 handfuls arugula
1 good glug of extra-virgin olive oil
Salt and black pepper, to taste

PREPARATION

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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 »