Recipes

Classic Apple Pie

Lenore Estrada & Anna Derivi-Castellanos, Three Babes Bakeshop

Desserts

Rabbit Crepinette

Ryan Farr, 4505 Meats

Entrees

Tofu Curry with Mustard Greens

Bryant Terry, Afro-Vegan

Soups

Della Panzanella

Kathleen Weber, Della Fattoria

Salads

Cured Salmon Three Ways

Keith Hammerich, Chef Instructor, City College of San Francisco

Appetizers and Sides

Dried Stone Fruit Granola Bars

Lucas Knox, Burritt Room + Tavern

Appetizers and Sides

French Apple Custard Tart

Antoinne von Rimes, Pie Contest Winner

Desserts

Apple Quince Honey Pie

Monica Contois, Pie Contest Winner

Desserts

Kathy's Saltie Caramel Apple Pie

Amber Sather, Pie Contest Winner

Desserts

Radish Leaf Salad with Corn, Tomatoes, and Salt Cucumbers

Tara Duggan, Root to Stalk Cooking

Salads

Amaranth Salad with Peach and Red Onion

Robin Song, Hog & Rocks

Salads

Empanada de Champiñones

Joseph Ahearne, El Porteño Empanadas Argentinas

Appetizers and Sides

Summer Fruit Cobbler

Anna Derivi-Castellanos, Three Babes Bakeshop

Desserts

Late Summer Crostini Trio

Rocky Maselli, A16 Rockridge

Appetizers and Sides

Cauliflower Zahlouk

Joyce Goldstein, Inside the California Food Revolution

Salads

Fattoush (Lebanese Toasted Pita Bread Salad)

Joyce Goldstein, Inside the California Food Revolution

Salads

Apple, Fennel, Celery, and Radish Salad with Handmade Ricotta

Daniel Corey, Luce

Salads

Wild King Salmon Mi-Cuit with Herbs, Flowers, and Coriander Seed

Daniel Corey, Luce

Entrees

Roasted Okra with Sweet & Tangy Red Pepper Relish

Hollie Greene, JoyFoodly

Appetizers and Sides

Terrific Tomatillo, Corn, and Potato Salad

Hollie Greene, JoyFoodly

Salads

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About CUESA

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