Entrees | CUESA

Ferry Plaza Farmers Market »

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

Mission Community Market »

Returns March 17, 2022


Grilled Apple, Ham, and Cheddar Sandwich

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

Cauliflower Gratin

Chris Borges, Taste Catering.

Artichoke, Caramelized Onion and Spinach Bread Pudding

Sarah Henkin, Market Chef

Fresh Tofu Summer Rolls

Corrine Trang, author of Noodles Every Day (August, 2009).

Nettle and Potato Tortilla

Sarah Henkin, CUESA’s Market Chef.

Escarole and Spring Onion Grilled Cheese

Sarah Henkin, CUESA’s Market Chef.

Marinated Eggplant and Zucchini Sandwich

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

Carrot, Pea and Asian Greens Stir Fry with Yuba Skin

Sarah Henkin, CUESA’s Market Chef.

Broccoli Pasta with Almond-Lemon Pesto

Sarah Henkin, CUESA’s Market Chef.

Pasta with Zucchini

Sarah Henkin, CUESA’s Market Chef.

Cartoccio of Wild Mushrooms, Artichokes, and Cannellini Beans, with David Little's Fingerling Potatoes

Chef Eric Tucker, Millennium Restaurant.

Pan-Seared Marin Sun Farms Flank Steak with Shaved Farmers' Market Vegetable Salad, Sauteed Potatoes, and Green Garlic Aioli

Chef Erica Holland-Toll, Lark Creek Inn (February 16, 2008).

Roasted Leg of Lamb With Garlic, Anchovies and Rosemary

Fabrice Marcon, Mistral Rotisserie.

Crab Roll

Chad Callahan, Fish.

Seared Mahi-Mahi with Citrus Compote

Peter Rudolph, Ritz Carlton Half Moon Bay.

Tunisian Vegetable Tagine

Bibby Gignilliat, Parties That Cook

Handmade Cavatelli with Smoked Bacon, Chanterelles, Green Garlic and Grana Padano

Cory Obenour and Matt Sullivan of The Blue Plate (February 28, 2009).

Broccoli and Escarole Pasta

Sarah Henkin, CUESA’s Market Chef.

Polenta and Beans

Sarah Henkin, CUESA’s Market Chef.

Capunet-Piemontese Cabbage Rolls

Staffan Terje, Perbacco,

Bombolini Beans and King Salmon with Toasted Garlic

Chef Chad Callahan.

Holiday Goose

Casey Havre and John Lagier, Lagier Ranches

Arroz Con Pollo

Dave Stockdale, CUESA’s Executive Director

Black Bean Chili

Christine Farren, CUESA’s Administrative and Event Manager.

Crockpot Goat Stew

Ashleigh Collier, CUESA’s Volunteer Coordinator.



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