Recipes

Greek Squash Preserves

Aglaia Kremezi, Mediterranean Vegetarian Feasts

Desserts

Toma Frico with Nuts and Seeds

Jennifer Luttrell and Jill Giacomini Basch, Point Reyes Farmstead Cheese Company

Appetizers and Sides

Three-Ingredient Prime Rib Roast

Ryan Farr, 4505 Meats

Entrees

Savory Parsnip Madeleines

William Werner, Craftsman and Wolves

Desserts

Roast Turkey

Eric Ehler & Nick Rappoport, Luke’s Local

Entrees

Dino Kale and Arugula Salad with Spice-Roasted Baby Carrots

Sascha Weiss, The Plant Café Organic

Salads

Classic Apple Pie

Lenore Estrada & Anna Derivi-Castellanos, Three Babes Bakeshop

Desserts

Leftover Tarragon Turkey Salad Sandwiches

Eric Ehler & Nick Rappoport, Luke’s Local

Entrees

Chanterelle and Apple Crostini with Goat Cheese Mousse

Sascha Weiss, The Plant Café Organic

Appetizers and Sides

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

Pages

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 »