Appetizers and Sides | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Appetizers and Sides

H & H Fresh Fish Strawberry Ceviche

Hans Haveman, H & H Fresh Fish Co.

Sardines en Saor

Ruggero Gadaldi, Beretta, Delarosa, and Pesce

Fennel Frond Salsa Verde

Michelle McKenzie, 18 Reasons

Arroz Vegetariano

Bridget Batson and Patricky Kelly, Gitane

Whole Grilled Fava Beans

Louisa Shafia, The New Persian Kitchen

Fresh Fava Bean Crostini

Hoss Zaré, Zaré at Fly Trap

Goat Merguez

Alicia Jenish, Grand Café

Pickled Lemon-Chile Artichokes

Michael Siegel, Shorty Goldstein’s

Carrot-Beet Hash Cakes

Jessica Goldman Foung, Sodium Girl’s Limitless Low-Sodium Cookbook

Charoset

Evan Bloom, Wise Sons Jewish Delicatessen

Roasted Broccoli with Meyer Lemon and Pistachio Salsa

Robin Song, Hog & Rocks

Green Garlic and Herb Salsa

Carlo Espinas, Comstock Saloon

Green Garlic Toast

Carlo Espinas, Comstock Saloon

"Leche de Tigre" Lime-Marinated Ceviche

Alejandro Morgan, Lolinda

Beer-Pickled Vegetables

Adam Dulye, Monk’s Kettle and Abbott’s Cellar

Savory Root Vegetable Pancakes with Crème Fraîche

Lauren Kiino, Il Cane Rosso

Butter Bean Purée with Sun-Dried Tomato Herb Oil

Adam Timney, Starbelly

Roasted Radishes and Brussels Sprouts

Elianna Friedman, CUESA Market Chef

Wild Rice Risotto with Butternut Squash and Cauliflower

Jake Des Voignes, Local: Mission Eatery

Rainbow Chard with Squash Seeds

Annie Somerville, Greens Restaurant

Roasted Brussels Sprouts with Honey, Rosemary, and Hazelnuts

Craig Stoll, Delfina

Lightly Pickled Fall Root Vegetables

Alice Waters, Chez Panisse

Baked Pumpkin Squash (Zucca al Forno)

Joyce Goldstein

Tomatoes with Grape Juice (Pomodori con l'Uva)

Joyce Goldstein

Corn Fritters with Serrano Honey and Gremolata

Colin Duggan, Urban Tavern

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About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »