Entrees | CUESA

Ferry Plaza Farmers Market »

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

Mission Community Market »

Returns March 17, 2022


Potato and Asparagus Salad with Crème Fraîche and Poached Eggs

Phyllis Grant, The Cassoulet Saved Our Marriage

Eggs in Purgatory with Soft Polenta and Sausage

Jeff Banker, Baker and Banker

Farmers Market Pizza

Joel Baecker, Pizza Politana

Spinach and Shaved Root Vegetable Salad with Moroccan Spiced Chicken

Joanne Weir, www.joanneweir.com

Orecchiette with Cauliflower, Brown Butter, and Fried Capers

Joanne Weir, www.joanneweir.com

The World's Best Latkes

Elianna Friedman, CUESA Market Chef

Butternut Squash, Gruyère, and Brown Butter Mac & Cheese

Laura Werlin, Mac & Cheese, Please!

Nutloaf-Stuffed Delicata Squash

Green Gulch Farm

Olive Oil Poached Filet of Beef, Pearl Barley, Pickled Pearl Onions, and Broccoli di Cicco Vinaigrette

Daniel Corey, Luce Restaurant

Grilled Monterey Calamari with Shelling Beans, Arugula, and Salsa Romesco

Pam Mazzola, Prospect

Early Girl Tomato Risotto

Chris Jones, Brix

Lamb Ragu with English Peas

James Stolich, Cook with James

Spring Vegetable Gnocchi with Artichokes and Artichoke Broth

Arthur Wall, Garçon

Coffee Cavatelli with Lamb, Ricotta, Peas, and Pea Greens

Nicolai Lipscomb, Fifth Floor

Ricotta Gnocchi with English Peas, Spring Onions, and Pea Tendrils

Sascha Weiss, The Plant Cafe Organic

Tea-Smoked Mushrooms

Robert Wemischner, author of Cooking with Tea

Pasta con Funghi Misti

James Stolich, Cooking with James

Rigatoni d’Automne

David Bastide, Left Bank Restaurant San Jose

Coconut Ko Choo Jang Seafood

Alan Wong, chef and co-author of The Blue Tomato

Butternut Squash-Filled Lasagna Rolls

Dr. Brent Ridge and Josh Kilmer-Purcell, aka The Fabulous Beekman Boys

Chorizo Scramble with Tomatillo Crème Fraîche

Scott Youkilis, Hog & Rocks and Maverick

Pasta with Pesto, Potatoes and Green Beans

Joyce Goldstein, chef and author

Porchetta Style Roast Pork with White Peaches

Adam Dulye, The Monk’s Kettle

Eggplant Terrine

Liz Ozanich, McCormick and Kuleto’s Restaurant

Olive Oil-Poached Halibut with Green Bean-Lentil Salad

Lauren Kiino, Il Cane Rosso



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