Appetizers and Sides
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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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Roasted Asparagus and Mushrooms with Almonds, Parmesan and Meyer LemonLauren Kiino of Il Cane Rosso |
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Asparagus with Brown Butter and PecansDaisy Martinez, author of Daisy: Morning, Noon and Night: Bringing Your Family Together with Everyday Latin Dishes (Atria, 2010). |
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Yuba Rolls with Black Chanterelles and Anise Scented Butternut Squash with Chili Dipping SauceEric Tucker, Millennium |
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Pear and Feta BitesChristine Gallary, Chow.com. |
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GougeresGeorgeanne Brennan, author of Gather: Memorable Menus for Entertaining Throughout the Seasons (Sasquatch Books, September 2009). |
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Chicken SaladFrom Georgeanne Brennan, author of Gather: Memorable Menus for Entertaining Throughout the Seasons (Sasquatch Books, September 2009) |
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Peach ChutneyShanti Wilson, CUESA Market Chef. |
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Summer PanzanellaAlison Mountford, Square Meals |
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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 »