Breakfast | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm


Savory Oatmeal Porridge

Dave Wasem and May Seto, Grand Lake Kitchen, and Carolyn Jung, author of East Bay Cooks

Cold-Cured Gravlax

Karen Solomon, author, Cured Meat, Smoked Fish & Pickled Eggs

Sheet Pan Frittata

Paige Boger, adapted from a recipe by Ali Slagel 

Strawberry Rhubarb Breakfast Cobbler with Cornmeal Biscuits and Honeyed Cream

Joy Wilson, Joy the Baker

Old Dog Ranch Walnut Cherry Granola

Mollie Sitkin of Old Dog Ranch, and Michelle Pusateri of Nana Joes Granola

Carrot-Apple-Beet Muffins

Jennifer Musty, Batter Bakery

Citrus-Strawberry Muffins

Jennifer Musty, Batter Bakery

Orange-Pomegranate Scones

Leah Brooks, Y.U.M. Chefs

Basic Frittata

Amie Bailey, Williams-Sonoma

Pomelo and Tangerine with Spiced Honey Yogurt

Foodwise Kids Program

Confetti Oatmeal

Foodwise Kids Program

Raspberry Ricotta Pancakes with Summer Fruit Compotes

Stephanie Rosenbaum, World of Doughnuts

Cherry Tomato, Chive, and Gruyère Scones

Jen Musty, Batter Bakery

Peach Ginger Scones

Jen Musty, Batter Bakery

Goat Cheese Custard Tart with Fresh Greens and Citrus Vinaigrette

Trace Leighton and Daniel Clayton, Origen - A farm to fork restaurant

Summer Vegetable Sauté Frittata

Recipe by Mary Kuntz-Coté, formerly of Baywolf and Vivande Porta Via

Crustless Quiche

Amy Fothergill, The Family Chef (August 12, 2008)

Sourdough Cheese Herb Scones

Jessica Prentice, Wise Food Ways

Asparagus Frittata

Jessica Prentice, author of Full Moon Feast: Food and Hunger for Connection

Asparagus and Parmesan Frittata

Joyce Goldstein, author of Fabulous Appetizers and Small Plates


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