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

Citrus-Cured Steelhead and Roe with Blood Orange, Olives, and Tarragon Aioli

Thomas McNaughton, Flour + Water

Tuesday Farmers Market Beet Green Dip

From Sarah Henkin, CUESA’s Market Chef

Baked Oysters with Mushroom Ragout and Aioli

From John Myers of Aquatic Culture.

Ginger and Cider Braised Winter Squash with Toasted Walnuts

Jamie Dougherty, Health & Lifestyle Coach.

Wild Salvadoran Curtido

Vanessa Barrington, author of D.I.Y. Delicious: Recipes and Ideas for Simple Food from Scratch

Apricot Coins and Monterey Jack-Emmentaler Fondue with Fennel and Tomatoes

Laura Werlin, author of the All American Cheese and Wine Book

Early Girl Tomato Jam

From Rachel Saunders, author of The Blue Chair Jam Cookbook (Andrews McMeel Publishing, 2010).

Greek Style Calamari and Tomato Stew with Peppers

Sandra Keros, HHC, AADP.

Smoked Salsa de Chile de Cascabel

Soul Cocina

Mango Bango Salsa

Sister Mable Syrup

"Gutsy Red Salsa" or Roasted Red Ranchera Salsa

Soul Cocina

Spicy Carrots

Sherri Brooks Vinton, author of Put ‘em Up (Storey Publishing, 2010)

Baby Fava Bean, Breakfast Radish and Spring Onion Crostini with Bellwether Ricotta

Sascha Weiss, Executive Chef at The Plant Café Organic.

Zucchini Sautéed with its Flowers

Margo True, Sunset Magazine

Tempura Zucchini Blossoms

Margo True, Sunset Magazine

Sour Dill Cucumber Pickles

Todd Champagne, Happy Girl Kitchen

Baked Pesto Zucchini with Squash Blossoms

This recipe comes from Anne Gingrass of Brix Restaurant.

 

Spinach with Currants, Pine Nuts and Pecorino

This recipe comes from Linda Carucci, author of Cooking School Secrets for Real World Cooks (Chronicle Books, 2005).

Sautéed Chard and Maitake Mushrooms with Green Garlic and Toasted Almonds

Leif Hedendal, local chef.

Honey Whole Wheat Rolls

From 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.

 

Sylvianne’s Poires Farcies

Lisa Schwartz, author of Over the Rainbeau: Living the Dream of Sustainable Farming

Baked Sweet Potato Chips

Braised Greens with Toast

Sarah Henkin, CUESA Market Chef.

Goat Cheese and Roasted Beet Parfait with Candied Walnuts and Spicy Market Greens

Chef/Partner Mark Dommen, One Market Restaurant.

Asparagus Flan

David Bazirgan, Chez Papa Resto

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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 »