Entrees | CUESA

Ferry Plaza Farmers Market »

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

Mission Community Market »

Returns March 17, 2022


Lamb Merguez, Braised Greens, Pepper Relish, Farm Egg & Grilled Cheese Sandwich

Kendra Kolling, The Farmer’s Wife

Red Beet Sausages

Giovanni Betteo, Salt Pt. Butchery & Provisions

Cajun Jambalaya

Peter Jackson, Boucherie Meats

Nettle Porridge with Butternut Squash and Bacon

Nichole Accettola, Kantine

Butternut Squash Gnocchi with Sage Brown Butter

Tyler Warner, Precita Park Cafe

Turkey Gravy and Sweet Potato Mash

John Fink, The Whole Beast

Sage Pumpkin Galette with Spiced Pepitas and Vegan Jerky

Laura Stec, Laura Stec Innovative Cuisine

Pasta with California Pepperonata

Sandy Sonnenfelt, Market Hall Foods

Zucchini Noodles with Mushroom Bolognese Sauce

Amy Fothergill, The Family Chef

Malloreddus Pasta with Bottarga and Cherry Tomatoes

Valentina Guolo-Migotto, Ca’ Momi Osteria

Chorizo and Market Vegetable Risotto

Aimee Hunter and Molly Best, Thistle Meats

Fresh Goat Cheese & Fava Bean Dumplings, Spring Garlic, Meyer Lemon & Aged Goat Cheese

Adam Timney, Starbelly, featuring Tomales Farmstead Creamery

Wild Mushroom and Asparagus Ragout with Grits

Frances Wilson, Chef and Culinary Educator

Potato Gnocchi with Forest Mushrooms, Pea Shoots, Fines Herbs, and Cured Egg Yolk

Adam Ross, 1313 Main

Tortelloni Verdi with Ricotta, Field Greens, and Creamed Turnips

Tony Florian, Seven Hills

"Mom Chops"

Erik Lowe, Spaghetti Bros.

Pumpkin Gnocchi with Brown Butter Sauce

Ryan Shelton, Reverb

Chestnut Orecchiette with Pork Sausage, Broccoli di Cicco, and White Beans

David Bazirgan, Dirty Habit

Cauliflower Cheese

Leanne Brown, Good and Cheap: Eat Well on $4/Day

Burger and Fries

Ronnie New, Comstock Saloon

Pan-Roasted Pancetta-Wrapped Halibut with Wilted Escarole, White Beans & Pesto

Steve Walker, Rose Pistola

Chicken Thighs with Spicy Basque "Ketchup"

Gerald Hirigoyen, Piperade

Bell Peppers Stuffed with Lamb Keema and Rice

Anjan Mitra, DOSA

Polenta Lasagne with Roasted Vegetables and Blue Cheese

Amy Fothergill, The Family Chef

Smoked King Salmon, Corn Purée, Summer Squash, and Salsa Verde

Paul Burzlaff, 31st Union



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