Recipes

Beans and Greens

Liza Shaw, Merigan Sub Shop

Appetizers and Sides

Tortelloni Verdi with Ricotta, Field Greens, and Creamed Turnips

Tony Florian, Seven Hills

Entrees

Fatayer Bi Sabanikh (Spinach Turnovers) and Sfiha (Meat Pies)

Reem Assil, Reem’s

Appetizers and Sides

Shrimp Dumplings and Vegetable Miso Soup

Yu Min Lin, The Sea at Alexander’s Steakhouse

Soups

"Mom Chops"

Erik Lowe, Spaghetti Bros.

Entrees

Shakirah's Walnuts Preserved in Honey

Shakirah Simley, Bi-Rite Family of Businesses

Desserts

Meyer Lemon Candy

June Taylor, June Taylor Company

Desserts

New England Clam Chowder

John Fink, The Whole Beast

Soups

Pumpkin Gnocchi with Brown Butter Sauce

Ryan Shelton, Reverb

Entrees

Maple Roasted Brussels Sprouts

Francis X. Hogan, Sabio on Main

Appetizers and Sides

Red Kabocha Squash and Red Russian Kale with Tahini, Za'atar, and Roasted Hazelnuts

Lynn Gorfinkle, Roam Artisan Burgers

Appetizers and Sides

Persimmon and Pomegranate Relish

Karen Diggs, Kraut Source

Appetizers and Sides

Chestnut Orecchiette with Pork Sausage, Broccoli di Cicco, and White Beans

David Bazirgan, Dirty Habit

Entrees

Root Vegetable Chips with Roasted Carrot Hummus

Joanne Weir, Kitchen Gypsy

Appetizers and Sides

Cauliflower Cheese

Leanne Brown, Good and Cheap: Eat Well on $4/Day

Entrees

Persimmon Pickles

Sophina Uong, Revival Bar + Kitchen

Appetizers and Sides

Spicy Dried Fruit Achar

Sophina Uong, Revival Bar + Kitchen

Appetizers and Sides

Kabocha Crème Fraîche Pie with Candied Pecans

Ze Lin Xiao, Pie Contest Winner

Desserts

Scruffy's Caramel Apple Pie

Matt Avellar, Pie Contest Winner

Desserts

Autumn Tempeh Salad

Laura Stec, Innovative Cuisine

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 farmers markets and educational programs. Learn More »