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

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

"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

Gratin of Potato, Fennel and Leeks

Charles Vollmar, Epicurean Exchange.

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.

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.

Braised Green Cabbage

Molly Stevens, Cookbook Author.

"Drowned" Broccoli Rabe with Tomatoes & Pancetta

Joyce Goldstein, Author of Mediterranean Fresh and many other cookbooks.

Wild Mushroom Ragout

Sondra Bernstein, The Girl & The Fig

Toasted Pumpkin Seed and Mixed Greens Pesto

Charles Vollmar, Chef and owner, Epicurian Exchange

Sherry Glazed Figs Stuffed with Toasted Walnuts and Cheese

Adapted from Fig Heaven by Marie Simmons (William Morrow, 2004)

Delicata Hazelnut Blintzes

Chef David Hurt & Chef Daniel Capra, Paula Le Duc Catering.

Seared Portobello Mushrooms and Grilled Radicchio with Buckwheat Honey and Manchego Cheese

Chef Mani Niall.

Bok Choy with Shiitake Mushrooms

Lulu Yang, Lulu’s Kitchen

Fig, Caramelized Fennel and Chevre Bruschetta

Sascha Weiss, Lettus Café Organic.

Chicken Liver Mousse with Quince Jam

Paul Piscopo, XYZ Restaurant.



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