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

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

Roasted Asparagus and Mushrooms with Almonds, Parmesan and Meyer Lemon

Lauren Kiino of Il Cane Rosso

Asparagus with Brown Butter and Pecans

Daisy Martinez, author of Daisy: Morning, Noon and Night: Bringing Your Family Together with Everyday Latin Dishes (Atria, 2010).

Yuba Rolls with Black Chanterelles and Anise Scented Butternut Squash with Chili Dipping Sauce

 Eric Tucker, Millennium

Pear and Feta Bites

Christine Gallary,


Georgeanne Brennan, author of Gather: Memorable Menus for Entertaining Throughout the Seasons (Sasquatch Books, September 2009).

Chicken Salad

From Georgeanne Brennan, author of Gather: Memorable Menus for Entertaining Throughout the Seasons (Sasquatch Books, September 2009)

Peach Chutney

Shanti Wilson, CUESA Market Chef.

Summer Panzanella

Alison Mountford, Square Meals

Cilantro-Fennel Pesto

Joshua Clever.


Sarah Henkin, CUESA’s Market Chef.

Crostini with Fava Leaf Salad, Chives, and Ricotta Cheese

Asparagus Risotto

Sarah Henkin, CUESA’s Market Chef

Strawberry Tart with Mint and Frisée Salad

Louis Maldonado, Cortez

Eggplant Involtini with Sun-Dried Tomatoes and Almonds

Linda Hillel, Chef Instructor.



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