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

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.

Dungeness Crab Tortino

Ruggero Caldadi, Pesce Seafood Bar.

Leek and Rapini Fritters

Angelo Garro with Nikki Silva & Davia Nelson, The Kitchen Sisters, authors of Hidden Kitchens.

Garlic-Lemon Fried Potatoes

Lulu Yang, Lulu’s Kitchen

"Guitar String" Pasta with White & Green Asparagus

Tony Mantuano, Spiaggia Restaurant

Asparagus with Pancetta and Oyster Sauce

Lulu Yang, Lulu’s Kitchen

Lemon Garlic Roasted Asparagus

Lulu Yang, Lulu’s Kitchen

Pan Roasted Asparagus with Balsamic Vinaigrette

Lulu Yang, Lulu’s Kitchen

Dungeness Crab and Portobello Mushrooms

Jeffrey Axell, Executive Chef, Hyatt Regency San Francisco.

Collard Greens with Parsley-Caper Sauce

Charles Vollmar, Chef and Owner, Epicurian Exchange.

Winter Squash Fritters with Sweet and Sour Tomatoes

Lesley Stiles, Market Chef, Contra Costa Certified Farmers’ Markets

Orange and Onion Salad Panini

Carlo Middione, Vivande Porta Via and author of Panini and Pasta (Ten-Speed Press, July 2008).

New Joe Special

David Little, Little Organic Farm (February 9, 2008).

Grilled Potatoes and Persimmons

David Little of Little Organic Farm (February 9, 2008).

Scallop Ceviche with Grapefruit and Avocado

Alexandra Lopez, “The Food Diva” (May 3, 2008).

Couscous With Almonds And Parsley

Bibby Gignilliat, Parties that Cook.

Gratin of Potato, Fennel and Leeks

Charles Vollmar, Epicurean Exchange.

Kale, Sun-dried Tomato and Goat Cheese Pesto

Cooking Instructor Linda Hillel.

Butternut Squash Bread Pudding with Leeks and Bacon

Bibby Gignilliat

Blue Cheese Pecan Shortbread

Jennifer Cox, formerly of Citizen Cake.



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 »