Appetizers and Sides
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Citrus-Cured Steelhead and Roe with Blood Orange, Olives, and Tarragon AioliThomas McNaughton, Flour + Water |
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Tuesday Farmers Market Beet Green DipFrom Sarah Henkin, CUESA’s Market Chef |
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Baked Oysters with Mushroom Ragout and AioliFrom John Myers of Aquatic Culture. |
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Ginger and Cider Braised Winter Squash with Toasted WalnutsJamie Dougherty, Health & Lifestyle Coach. |
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Wild Salvadoran CurtidoVanessa Barrington, author of D.I.Y. Delicious: Recipes and Ideas for Simple Food from Scratch |
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Apricot Coins and Monterey Jack-Emmentaler Fondue with Fennel and TomatoesLaura Werlin, author of the All American Cheese and Wine Book |
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Early Girl Tomato JamFrom Rachel Saunders, author of The Blue Chair Jam Cookbook (Andrews McMeel Publishing, 2010). |
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Greek Style Calamari and Tomato Stew with PeppersSandra Keros, HHC, AADP. |
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Smoked Salsa de Chile de CascabelSoul Cocina |
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Mango Bango SalsaSister Mable Syrup |
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"Gutsy Red Salsa" or Roasted Red Ranchera SalsaSoul Cocina |
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Spicy CarrotsSherri Brooks Vinton, author of Put ‘em Up (Storey Publishing, 2010) |
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Baby Fava Bean, Breakfast Radish and Spring Onion Crostini with Bellwether RicottaSascha Weiss, Executive Chef at The Plant Café Organic. |
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Zucchini Sautéed with its FlowersMargo True, Sunset Magazine |
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Tempura Zucchini BlossomsMargo True, Sunset Magazine |
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Sour Dill Cucumber PicklesTodd Champagne, Happy Girl Kitchen |
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Baked Pesto Zucchini with Squash BlossomsThis recipe comes from Anne Gingrass of Brix Restaurant.
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Spinach with Currants, Pine Nuts and PecorinoThis recipe comes from Linda Carucci, author of Cooking School Secrets for Real World Cooks (Chronicle Books, 2005). |
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Sautéed Chard and Maitake Mushrooms with Green Garlic and Toasted AlmondsLeif Hedendal, local chef. |
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Honey Whole Wheat RollsFrom Michael Kalanty, adapted from his book, How To Bake Bread: The Five Families of Bread (Red Seal Books 2009). It was prepared for the Market to Table progam on March 13, 2010.
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Sylvianne’s Poires FarciesLisa Schwartz, author of Over the Rainbeau: Living the Dream of Sustainable Farming |
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Baked Sweet Potato Chips |
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Braised Greens with ToastSarah Henkin, CUESA Market Chef. |
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Goat Cheese and Roasted Beet Parfait with Candied Walnuts and Spicy Market GreensChef/Partner Mark Dommen, One Market Restaurant. |
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Asparagus FlanDavid Bazirgan, Chez Papa Resto |
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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »