Entrees | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

Returns March 17, 2022


Braised Pork Shoulder with Mustard and Capers

Georgeanne Brennan, cookbook author.

Chicken Adobo

Amy Besa and Romy Dorotan, Cendrillon Restaurant.

Pasta with Fava Beans, Mint, and Ricotta

CUESA’s Market Chef, Sarah Henkin (June 9, 2009).

Potato Gnocchi with Spring Vegetables

Mark Richardson, Seasons Restaurant at Four Seasons Hotel San Francisco (May 23, 2009).

Asparagus and Green Garlic Flan

Stephanie Rosenbaum. Recipe adapted From The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press, Inc., March 2009).

Seared Lamb Tenderloin with Port, Pistachio and Cherry Sauce

Gabriel Cole, Google Café (May 31, 2008).

Strawberry Brined Grilled Pork Loin with Spicy Strawberry Chutney and Asparagus with Wilted Greens and Herb Aioli

Aaron French, The Sunny Side Café

Chicken with Arugula, Artichokes and Natural Pan Juice

Keith Hammerich, Culinary Arts Instructor, City College San Francisco.

Thai Curry Root Vegetable Stew with Jasmine Rice

Patrick Clark, Sutro’s at the Cliff House

Savory Crepes with Chevre, Shiitake Mushrooms and Smoked Trout

Chef Samantha Smith.



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