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

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

Fresh Mozzarella and Watermelon Skewers with Lemon, Honey, and Mint Drizzle

Jennifer Luttrell, Point Reyes Farmstead Cheese Co.



Chimichurri Sauce

Alejandro Morgan, Lolinda

Wild Salmon Toasts

Stephanie Rosenbaum Klassen

Deviled Eggs with Quick-Pickled Asparagus

Jodi Liano, San Francisco Cooking School

Goat Cheese Stuffed Chard with Tapenade Dressing

Olivier Said, Kitchen on Fire

Roasted Root Vegetables with Honey Glaze

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

Mashed Cauliflower with Leeks, Kale, and Tomatoes

Charles Vollmar, Epicurean Exchange

Flaky Leaf Lard Biscuits

Taylor Boetticher and Toponia Miller, Fatted Calf

Acorn Squash Latkes

Elianna Friedman, Bay Leaf Kitchen

Sausage Stuffing

Toponia Miller, Fatted Calf

Smoked Eggplant Borek

Joyce Goldstein, chef and author

Lebanese Chard Stalk Hummus

Tara Duggan, Root-to-Stalk Cooking

Cherry Tomatoes in Cream

Joyce Goldstein, Inside the California Food Revolution

Deviled Eggs with Summer Herbs

Elianna Friedman, CUESA’s Market Chef

Summer Corn Montadito with Padrón Peppers and Shaved Manchego

Brett Emerson, Contigo

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



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