Recipes

Classic Potato Latkes

Evan Bloom and Leo Beckerman, Wise Sons Jewish Delicatessen

Appetizers and Sides

Butternut Squash, Kale, and Crunchy Pepitas Tacos

Tacolicious

Entrees

Dungeness Crab Flan

Chris Jones, Gaspar Brasserie

Appetizers and Sides

Tuscan Chopped Salad with Romaine, Radicchio, and Kale

Charles Vollmar, Epicurean Exchange

Salads

Winter Squash, Wild Rice, and Apple Soup with Sage

Charles Vollmar, Epicurean Exchange

Soups

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

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 »