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

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

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.

Marinated Halibut with Summer Vegetables and Avocado Corn Relish

Stephen Gibbs, Hands On Gourmet.

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.

Sorensen Family Blueberry Salsa

Kim Sorenson, Triple Delight Blueberries

Artichokes with Goat Cheese and Prosciutto

Ola Fendert, Chez Papa

Fava Bean and Pistachio Paté

Linda Hillel, Piedmont Adult School.

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.

Fava Bean Salad with Garlic and Olive Oil

Linda Hillel, chef instructor

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.



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