Appetizers and Sides

	Slow-Cooked Pork Belly on Scallion-Bacon Soda Bread with Pickled Summer Squash Michael Dotson, Martins West (July 12, 2008)
	Caponata Craig Stoll, Delfina Restaurant.
	Fresh-Stretched Mozzarella With Marinated Summer Vegetables Craig Stoll, Delfina.
	Zucchini and Mint-Stuffed Squash Blossoms Brian Streeter, Cakebread Cellars
	Grilled Bread with Spicy Red Relish Joanne Weir, cookbook author and television chef.
	Panzanella Bread Cup Josh Miller, Work of Art Catering.
	Baked Eggplant Caponata with Roasted Red Pepper Coulis Ryan Goldsmith, Daily Harvest Catering.
	Summer Vegetables in Green Chile Atole with Fresh Cheese David Rosales, Fonda
	Marinated Halibut with Summer Vegetables and Avocado Corn Relish Stephen Gibbs, Hands On Gourmet.
	Our Favorite Pepperonatta David Winsberg, Happy Quail Farms.
	Crunchy Fried Tomatoes Rozanne Gold, Kids Cook 1-2-3.
	Heirloom Tomato Galette John Toulze, the girl & the fig.
	Avocado Salsa Dona Savitsky and Thomas Schnetz, owners of Doña Tomâs and authors of Doña Tomâs: Discovering Authentic Mexican Cooking.
	Sorensen Family Blueberry Salsa Kim Sorenson, Triple Delight Blueberries
	Cucumber and Radish Raita Laxmi Hiremath, Author of The Dance of the Spices: Classic Cooking for Today’s Home Kitchen.
	Heirloom Tomato Marmalade with White Truffle Oil Max Duley, Director of Hospitality/Executive Chef, Peju Winery
	Old Fashioned Dill Pickles Todd and Jordan Champagne, Happy Girl Kitchen.
	Artichokes with Goat Cheese and Prosciutto Ola Fendert, Chez Papa
	Fava Bean and Pistachio Paté Linda Hillel, Piedmont Adult School.
	Fava Bean Salad with Garlic and Olive Oil Linda Hillel, chef instructor.
	Shrimp and Pork Spring Rolls with Peanut Sauce Charles Phan, The Slanted Door
	Cured King Salmon with Fava Beans, Radishes and Avocado Cream David Rosales, Fonda.
	Asparagus and Manchego Cheese Flan with Warm Chipotle-Spring Garlic Cream Johnny Alamilla, Alma Restaurant
	Spring Greens Puree with Homemade Sourdough Crackers Jessica Prentice, Wise Food Ways
	Broccoli Rabe on Toast with Tapenade and Goat's Milk Cheese Deborah Madison, cookbook author.

About CUESA

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Cultivating a Healthy Food System

Appetizers and Sides

Slow-Cooked Pork Belly on Scallion-Bacon Soda Bread with Pickled Summer Squash

Caponata

Fresh-Stretched Mozzarella With Marinated Summer Vegetables

Zucchini and Mint-Stuffed Squash Blossoms

Grilled Bread with Spicy Red Relish

Panzanella Bread Cup

Baked Eggplant Caponata with Roasted Red Pepper Coulis

Summer Vegetables in Green Chile Atole with Fresh Cheese

Marinated Halibut with Summer Vegetables and Avocado Corn Relish

Our Favorite Pepperonatta

Crunchy Fried Tomatoes

Heirloom Tomato Galette

Avocado Salsa

Sorensen Family Blueberry Salsa

Cucumber and Radish Raita

Heirloom Tomato Marmalade with White Truffle Oil

Old Fashioned Dill Pickles

Artichokes with Goat Cheese and Prosciutto

Fava Bean and Pistachio Paté

Fava Bean Salad with Garlic and Olive Oil

Shrimp and Pork Spring Rolls with Peanut Sauce

Cured King Salmon with Fava Beans, Radishes and Avocado Cream

Asparagus and Manchego Cheese Flan with Warm Chipotle-Spring Garlic Cream

Spring Greens Puree with Homemade Sourdough Crackers

Broccoli Rabe on Toast with Tapenade and Goat's Milk Cheese

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Roasted Brassicas with Freekeh, Cashew Cheese, and Honey Harissa Vinaigrette

Filipino-Style Persimmon Salad

Korean-Style Cabbage Salad

Sunchoke Ravioli

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About CUESA