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

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.

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

Marinated Fresh Baby Artichokes

Linda Carucci, Author, Cooking School Secrets for Real-World Cooks: Tips, Techniques, Shortcuts, Sources, and Hints.

Shaved Asparagus with Smoked Trout and Pistachios

Rick DeBeaord, Café Rouge.

Strawberry Ceviche

Chris Borges, Taste Catering

Stuffed Squash Blossoms with Tomato Fondue and Basil Oil

Bridget Batson, Hawthorne Lane

Pan Roasted Squid with Iacopi Farms Gigante Beans, Rapini and Meyer Lemon

Staffan Terje, Perbacco Ristorante and Bar.

Nettle Polpettini

Christophe Hille, A16 Restaurant.

Pistachio and Salmon Koofteh

Hoss Zaré, Executive Chef/Owner of Zaré Napa.

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

Liza Shaw, A16 Restaurant

Elegantly Simple Deviled Eggs

Sandra Keros, Healthy Focus.

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

Tia Harrison, Avedano’s Holly Park Market

Fava and Sweet Pea Hummus with Cumin-Scented Pita Chips

Parties That Cook.

Tea Sandwich: Minted Pea Puree, Lemon Quark and Radish

Sarah Henkin, CUESA’s Market Chef

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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 »