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

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!

uncle junior meatballs_rookies

Uncle Junior's Meatballs

Gio Betteo, Rookies, featuring Devil’s Gulch Ranch

LAVENDER-CURED DUCK CONFIT

Lavender-Cured Duck Confit

Reylon Agustin, Madera

GNUDI AL BURRO E SALVIA

Gnudi al Burro e Salvia

Valentina Guolo-Migotto, Ca’Momi

Ginger Chile Dungeness Crab

Preeti Mistry, Juhu Beach Club

Capicola Pizza, (c) Squire Fox

Capicola Pizza with Fermented Chile Peppers

Jim Lahey, Sullivan Street Bakery

Photo Credit: Squire Fox

AppleFennelPizza, photo credit- Squire Fox

Mele e Finocchio (Apple-Fennel) Pizza

Jim Lahey & Maya Joseph, Sullivan Street Bakery
Photo Credit: Squire Fox

Butternut Squash Gnocchi, Roasted Brussels Sprouts, Apples, and Celery Root with Sage Brown Butter

Larry Finn, Merchants Exchange Productions

Coconut curry

Fall Vegetable Coconut Curry with Fresh Herbs and Fried Shallots

Grace Nguyen, Asian Box

Brined Turkey

Rogelio Garcia, The Commissary

Whole-Grain Cavatelli with Broccoli Rabe

Sandy Sonnenfelt, The Pasta Shop

Ginisang Ampalaya (Bitter Melon with Eggs)

Aileen Suzara, Sariwa

Grilled Ratatouille

Brooke Lewy, Vegetables on Fire

Turkey Momos with Spicy Tomato Cilantro Sauce

Binita Pradhan, Bini’s Kitchen

Puerto Rican’ish Shrimp and Polenta

Illyanna Maisonnet, EatGordaEat

Orecchiette with Sun Gold Tomatoes and Basil

Evan Allumbaugh, Flour + Water

Summer Squash with Mint Pasta

Dario Barbone, Baia Pasta

Grilled Summer Squash With Swiss Chard Salsa Verde

Omri Aflalo, The Benchmark

Tofu and Mushroom Burgers with Kale Slaw

Donnie Barclift, Oakland Unified School District

Seared Sausage and Rhubarb with Swiss Chard

Melissa Clark, Dinner: Changing the Game

Chochoyotes in Spring Salsa Verde with Asparagus, Spring Peas, and Goat Cheese

Sophina Uong, Mestiza Taqueria

Carrot Pancakes and Green Garlic with Carrot Top Pesto

Frances Wilson, The Field Kitchen

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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 »