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

Escalivada con Jamón (Marinated Eggplant and Roasted Red Pepper)

Mat Schuster, Canela Bistro

Preserved Lemon Citronette

Joyce Goldstein, Author and Chef

Salatit Mischwia (Tomato and Sweet Pepper Salad)

Joyce Goldstein, Author and Chef

Ezme (Turkish Roasted Tomato Relish)

Joyce Goldstein, Author and Chef

White Nectarine and Burrata with Guanciale Chip Crostini

Carl Foronda, 1760

Chili-Almond Watermelon atop Meyer Lemon Avocado Purée

Erik Aplin, ICHI Sushi

Summer Squash Tartine

Frances Wilson, Culinary Instructor

Bean and Beet Salsa

Foodwise Kids Program

Minted English Pea and Fava Bean Dip

Foodwise Kids Program

Borage Chimichurri

Leanne Tallis, Heirloom Organic Gardens

Guacamole

Foodwise Kids Program

Carrot Top Gremolata Dip

Foodwise Kids Program

Point Reyes Toma Frico with Minted Pea Purée and Micro Mâche

Jennifer Luttrell, Point Reyes Farmstead Cheese Company

Spring Greens and Heirloom Sonora Flour Pizza

Elianna Friedman & Amy Nghe, Bay Leaf Kitchen

Spicy Pickled Carrots with Garlic and Coriander

Romney Steele, The Cook and Her Farmer

Curry Tofu Lettuce Cups

Foodwise Kids Program

Winter Pesto

Foodwise Kids Program

Classic Potato Latkes

Evan Bloom and Leo Beckerman, Wise Sons Jewish Delicatessen

Dungeness Crab Flan

Chris Jones, Gaspar Brasserie

Chanterelle and Apple Crostini with Goat Cheese Mousse

Sascha Weiss, The Plant Café Organic

Cured Salmon Three Ways

Keith Hammerich, Chef Instructor, City College of San Francisco

Dried Stone Fruit Granola Bars

Lucas Knox, Burritt Room + Tavern

Empanada de Champiñones

Joseph Ahearne, El Porteño Empanadas Argentinas

Late Summer Crostini Trio

Rocky Maselli, A16 Rockridge

Roasted Okra with Sweet & Tangy Red Pepper Relish

Hollie Greene, JoyFoodly

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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 »