Entrees | CUESA

Ferry Plaza Farmers Market »

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

Mission Community Market »

Returns March 17, 2022


Roasted Quail with Dandelion and Red Mustard Greens Salad and Boysenberry Game Jus

Dmitry Elperin, The Village Pub

Mint-Stuffed Pan Fried Sardines with Fennel and Currant Salad

Becky Selengut, author of Good Fish: Sustainable Seafood Recipes from the Pacific Coast (Sasquatch Books, 2011)

Nettle Pesto

Kimberley Hasselbrink, The Year in Food

Gerber’s Porcini Panini with Teleme and Caramelized Onions

Connie Green and Sarah Scott, authors of The Wild Table: Seasonal Foraged Food and Recipes (Studio, 2010)

Strawberry, Caramelized Onion and Goat Cheese Tart

Prepared by Amy Fothergill, The Family Chef

Mussels with Mustard and Scallions

Barton Seaver, chef and author of For Cod and Country: Simple, Delicious, Sustainable Cooking (Sterling Epicure, May 2011)

Farrotto with Sherry-Braised Morels, Spring Onions, Green Garlic and Sweet Peas

Mark Sullivan, Spruce

Kale Grilled Cheese

Sarah Henkin, CUESA’s Market Chef

Thai Roasted Root Vegetable Curry

Isa Chandra Moskowitz Author of Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes (Da Capo Lifelong Books, 2010)

Horseradish Leek Sauerkraut Stuffing

From Kathryn Lukas of Farmhouse Culture.

Louisiana-Style Chanterelle Hash

Connie Green and Sarah Scott, authors of The Wild Table: Seasonal Foraged Food and Recipes (Studio, October 2010).

Roast Turkey and Root Vegetable Pot Pie Napoleon on Golden Flaky Pie Crust

Jill Klein, Parties That Cook!

Grilled Cheese and Swiss Chard Sandwich

Laura Werlin, author of Great Grilled Cheese: 50 Innovative Recipes for Stove Top, Grill, and Sandwich Maker (Stewart, Tabori and Chang, 2004).

Dungeness Crab & Sugar Pie Pumpkin Flan with Pumpkin Seed Pesto

From Chris Jones of the girl & the fig (as served at the Sunday Supper reception).

Greek Pork and Beef Sausage with Orange Zest, Coriander, and Chili Flakes

Victoria Wise, author of Sausage: Recipes for Making and Cooking with Homemade Sausage (Ten Speed Press, 2010).

Harissa-Marinated Lamb Skewers with Grilled Eggplant Toast and Tomato Salad

Sarah Henkin, CUESA’s Market Chef.

Fresh Tofu Summer Rolls With Peanut Sauce

Recipe by Corrine Trang, author of Noodles Every Day (Chronicle Books, 2009)

Spring Cassoulet with Rancho Gordo Beans

Dominique Crenn of Luce at the InterContinental San Francisco

Farro Risotto with Saffron and Scarlet Runner Beans

Lorna Sass, author of Great Vegetarian Cooking Under Pressure (William Morrow Cookbooks, 1994).

Pasta with Sun-dried Tomato Pesto

Sarah Henkin, CUESA’s Market Chef.

Rosemary Lamb Brochettes with Mint Pesto

Romney Steele, author of My Nepenthe: Bohemian Tales of Food, Family, and Big Sur (Andrews McNeel Publishing, 2010).

Asparagus and Fromage Blanc Sandwich

Sarah Henkin, CUESA’s Market Chef

Guajillo Braised Beef Short Rib Tacos with Avocado-Tomatillo Salsa

Joe Hargrave and Antelmo Faria, Tacolicious.

Roasted Sacramento Delta Sturgeon with Apples, Yukon Gold Potato Risotto Beet Tartare

Liz Ozanich, Executive Chef of McCormick and Kuleto’s Restaurant.

Shrimp Creole

John Besh author of, My New Orleans: The Cookbook (Andrews McMeel Publishing, 2009) and executive chef at Restaurant August



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