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

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.

Stuffed Mushroom Pintxos

Scott Peterson, Bocadillos

Crostini with Fennel Sausage

Joanne Weir, PBS host and author of Wine Country Cooking (Ten Speed Press, 2008).

Pickled Baby Carrots

Jacob Des Voignes, Fish and Farm.

Journey Cakes (aka Johnnycakes)

Patricia Klindienst, author of The Earth Knows My Name (Boston Press 2006).

Salsa de Fruta with Tortilla Chips

Jennifer Carden, author of Toddler Café (August 30, 2008).

Sharlyn Melon with Boccalone Lardo and Torn Basils

Chris Consentino, Executive Chef, Incanto and Co-Founder, Boccalone (August 9, 2008).

Roasted Red Pepper and Walnut Spread

Dana Jacobi Author, Essential Best Foods Cookbook (July 25, 2008).

Slow-Cooked Pork Belly on Scallion-Bacon Soda Bread with Pickled Summer Squash

Michael Dotson, Martins West (July 12, 2008)

Caponata

Craig Stoll, Delfina Restaurant.

Fresh-Stretched Mozzarella With Marinated Summer Vegetables

Craig Stoll, Delfina.

Zucchini and Mint-Stuffed Squash Blossoms

Brian Streeter, Cakebread Cellars

Panzanella Bread Cup

Josh Miller, Work of Art Catering.

Baked Eggplant Caponata with Roasted Red Pepper Coulis

Ryan Goldsmith, Daily Harvest Catering.

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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 »