Recipes

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Basil and Garlic Cucumber Salad

Evan Bloom and Leo Beckerman, Wise Sons Jewish Delicatessen

Salads

Smoked Onion Shakshuka

Evan Bloom and Leo Beckerman, Wise Sons Jewish Delicatessen

Entrees

Little Gem and Radicchio Salad with Pickled Green Strawberries

Joanne Weir, Copita Tequileria y Comida

Salads

Melon and Avocado Salad with Marinated Squid, Chili, and Lime

Ryan Pollnow, Central Kitchen

Salads

Fresh Mozzarella and Watermelon Skewers with Lemon, Honey, and Mint Drizzle

Jennifer Luttrell, Pt. Reyes Farmstead Cheese Co.

 

 

Appetizers and Sides

Chimichurri Sauce

Alejandro Morgan, Lolinda

Appetizers and Sides

Strawberry Soup with Burrata and Fried Almonds

Isaac Miller, Maven

Soups

Wild Mushroom Brioche Pudding

Andrew Court, The Fairmont San Francisco

Entrees

Tagliatelle with Squash Blossoms, Tomato, and English Peas

John Pauley, Mattarello

Entrees

Crispy Gluten-Free Pizza with Basil Pesto

Amy Fothergill, The Warm Kitchen

Entrees

Wild Salmon Toasts

Stephanie Rosenbaum Klassen

Appetizers and Sides

Emerald Pea Soup Shooters

Stephanie Rosenbaum Klassen

Soups

Cheryl's Grilled Cheese with Caramelized Onions and Pears

Sue Conley and Peggy Smith, Cowgirl Creamery

Entrees

Plant Dye from Avocado Pits

Sasha Duerr, Permacouture Institute

Projects

Cherry and Wild Arugula Salad

Christopher Thompson, A16

Salads

Pasta with Fava Leaf Pesto, Peas, and Potatoes

Jennifer Knapp, Jennifer Knapp Catering

Entrees

Basic Frittata

Amie Bailey, Williams-Sonoma

Entrees

Creamy Carrot Goat Cheese Risotto

Hollie Greene, JoyFoodly.com

Entrees

Slow-Roasted Goat Leg with Spring Panzanella and Minted Pea Coulis

Daniel Capra and David Hurt, Paula LeDuc Fine Catering

Entrees

Delta Asparagus and Frisée Salad

Francis Hogan, Bluestem Brasserie

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 »