Appetizers and Sides | CUESA

Ferry Plaza Farmers Market »

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

Mission Community Market »

OPEN! Thu 3pm-7pm

Appetizers and Sides

Roasted Purple Sweet Potatoes with Romesco Sauce

Ayesha Curry, The Full Plate

Mixed Root Kimchi

Aruna Lee, Volcano Kimchi

Roasted Carrots with Ayib and Awaze Vinaigrette

Marcus Samuelsson, The Rise

Berbere Spice Brown Butter

Marcus Samuelsson, The Rise

Carrot, Radish, and Fennel Pickles

Kat Nouri, Let’s Fix Lunch

Crispy Brussels Sprouts with Tamarind and Cashews

Akhtar Nawab, Good for You

Candied Citrus Peel

Jordan Champagne, It Starts with Fruit

Date Bread

Hawa Hassan with Julia Turshen, In Bibi’s Kitchen

Harissa-Roasted Carrot and White Bean Dip

Joe Yonan, Cool Beans

Latkes for All Eight Nights

Evan Bloom, Wise Sons Jewish Delicatessen

Refrigerator Pickles

Shanta Nimbark Sacharoff, Shanta’s Backyard Kitchen

Salt-Brined Cucumber Pickles

Kate Leahy, John Lee, and Ara Zada, Lavash

Suki Bhaji Okra (North Indian Stir-Fry Okra)

Shanta Nimbark Sacharoff, Cooking Together

Roasted Farmers Market Carrots with Cilantro Yogurt Sauce

Bruce Cole, Edible San Francisco

Buffalo Corn with Point Reyes Original Blue

Point Reyes Farmstead Cheese Company

Fruit & Vegetable Grilling Tips

Pam Mazzola, Prospect

English Peas, Edamame Style

Pam Mazzola, Prospect

Mint Chutney and Raw Cashew Chutney

Shanta Nimbark Sacharoff, Cooking Together

Wintery Spring Rolls by Heidi Swanson

Napa Cabbage Kimchi

Aruna Lee, Volcano Kimchi

Ruby Curtido

Kelly McVicker, McVicker Pickles

Collard Wraps with Ginger Peanut Sauce

Jillian Knox, Food Stylist

Challah Stuffing

Evan Bloom, Wise Sons Jewish Delicatessen

Pumpkin Seed Salsa

CUESA’s Food Shed

Confetti Slaw

CUESA’s Food Shed



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