Recipes | CUESA

Recipes

Bacon, Early Girl Tomato, and Onion Spread

Karen Solomon, KSolomon.com

Appetizers and Sides

Halibut Crudo

Suzanne Drexhage, Bartavelle

Salads

Herb Simple Syrup

CUESA

Drinks

Pasta with California Pepperonata

Sandy Sonnenfelt, Market Hall Foods

Entrees

Zucchini Noodles with Mushroom Bolognese Sauce

Amy Fothergill, The Family Chef

Entrees

Vegetable and Calamari Eskabeche

Shawn Naputi, Prubechu

Salads

Malloreddus Pasta with Bottarga and Cherry Tomatoes

Valentina Guolo-Migotto, Ca’ Momi Osteria

Entrees

Quinoa Salad

Victoriano Lopez, La Mar Cebicheria

Salads

Summer Beans in Tomato and Almond Pesto with Stracciatella

Josh Even, Tosca Café

Appetizers and Sides

Little Gem and Pickled Cucumber Salad with Green Goddess Dressing

Joanne Weir, joanneweir.com

Salads

Needs-No-Recipe Melon Salad

Brie Mazurek, CUESA Staff

Salads

Caramel Peach Shortcakes with Bourbon Cream

Jen Musty, Batter Bakery

Desserts

Herbed Summer Squash with Walnuts

Jill Nussinow, The Veggie Queen

Salads

Blueberry Pie

Anna Derivi-Castellanos, Three Babes Bakeshop

Desserts

Summer Squash Salad with Greens, Lentils, Radish, Lemon-Tahini Dressing, and Toasted Pumpkin Seeds

Sascha Weiss, Project Juice  

Salads

Gado Gado-Style Salad with Pan-Seared Tamarind Tempeh and Chili-Almond Sauce

Sascha Weiss, Project Juice  

Salads

Arugula Salad with Grass-Fed Steak and Seared Cherry Tomatoes

Rachel da Rosa, Casa Rosa Farms

Salads

Chorizo and Market Vegetable Risotto

Aimee Hunter and Molly Best, Thistle Meats

Entrees

Berry Polenta Cake

Mani Niall, Sweet Bar Bakery

Desserts

Shaved Artichokes and Speck with Parmigiano Reggiano

Craig Stoll, Delfina

Appetizers and Sides

Pages

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »