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


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.

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

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

"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

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.



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