Entrees | 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

Entrees

Tender Pork Belly with Habanero Chili, Apricot Jam, and Parmesan Grits

Goran Basarov, Balboa Cafe

Roasted Brassicas with Freekeh, Cashew Cheese, and Honey Harissa Vinaigrette

Banks White, The Brixton & Rambler

Sunchoke Ravioli

Mark Dommen, One Market

Mushroom Sisig

Yana Gilbuena, SALO Series

Binagoongang Gulay: Roasted Vegetables with Shrimp Paste

Yana Gilbuena, SALO Series

Broccoli, Black Bean, and Cheddar

Joey Altman, Pier 23 Cafe

Cauliflower Tacos

Julia Nordgren, MD, author of The New Family Table

Paella de Carne with Allioli

Paul Canales, Duende Oakland

Blistered Curry Cauliflower with Salsa Verde

Amanda Haas, author of The Vibrant Life

Pita Savijaca: Rolled Pie

Milos Ljubomirovic, The Intercontinental Mark Hopkins

Mixiote de Carne: Beef Cooked in Leaves

Alma Rodriguez, Mixiote SF

Portabello Mushrooms with Chard and Feta

Jamie Purviance, author of Weber’s Ultimate Grilling

Roasted Bresse Chicken with Spring Peas and Ricotta Cavatelli

Jason Pringle, Navio, Ritz-Carlton Half Moon Bay

Vegetable Ragout with a Bocanova

Rick Hackett, MarketBar

Torta di Spinaci

Elizabeth Minchilli, author of The Italian Table: Creating Festive Meals for Family and Friends

Cabbage and Yuba Okonomiyaki

George Meza, Onsen

Nicasio Valley Cheese and Cauliflower Polenta with Brussels Sprouts and Apple Slaw

Laurie Figone

Lion's Mane "Lobster" Roll

Ian Garrone, Far West Fungi Kitchen

Tofu Satay with Cocoa Nib Rub

Eli Curtis, Bisou Chocolate

Truffled Creamy Ricotta Ravioli with Roasted Shiitake, Cauliflower, Shallot Sofrito, and Parmesan-Vegetable Essence

Ralph Burgin, Sutro’s at the Cliff House

St. Martin's Day Roast Duck with Pears and Prunes

Nichole Accettola, Kantine

 

Kale Tagliatelle with Ragout of Turnips and their Leaves

Tony Florian, Seven Hills

Pomodoro Sauce

Ryan Shelton, Merchant Roots

Whole-Grain Pasta with Vegetables

Saeeda Hafiz, The Healing

3-Minute Steaks with Carrot Chimichurri (c) David Malosh_web

3-Minute Steaks with Carrot Chimichurri

Justin Chapple, author of Just Cook It!

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About CUESA

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