Recipes

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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

Asparagus, Leek, and Goat Cheese Strata

Adam Timney, Starbelly

Entrees

Greens and Tofu with a Twist

Jill Nussinow, The Veggie Queen

Entrees

Deviled Eggs with Quick-Pickled Asparagus

Jodi Liano, San Francisco Cooking School

Appetizers and Sides

Tomales Bay Beer-Steamed Mussels with Crusty Bread

Ben Weisberger, Hyatt Regency San Francisco

Entrees

Farmers Market Spring Vegetable Risotto

Ben Weisberger, Hyatt Regency San Francisco

Entrees

Bowtie Pasta in Spicy Asparagus Cream

Viola Buitoni, Culinary Educator

Entrees

Tortilla Española with Kale, Currants, and Pine Nuts

Mat Schuster, Canela Bistro Bar

Entrees

Citrus-Walnut Biscotti Dipped in Bittersweet Ganache

Jen Musty, Batter Bakery

Desserts

Goat Cheese Stuffed Chard with Tapenade Dressing

Olivier Said, Kitchen on Fire

Appetizers and Sides

Roasted Root Vegetables with Honey Glaze

Adam Dulye, The Abbott’s Cellar and The Monk’s Kettle

Appetizers and Sides

Curried Persimmon Soup

Bryce Loewen, Blossom Bluff Orchards

Soups

Warm-Me-Up Soup

Theresa Salcedo, CUESA Culinary Intern

Soups

Acorn Squash, Brown Rice, and Winter Greens Soup

Charles Vollmar, Epicurean Exchange

Soups

Tamale-Stuffed Winter Squash

Donna Eichhorn, Donna’s Tamales

Entrees

Pomelo and Tangerine with Spiced Honey Yogurt

Theresa Salcedo, CUESA Culinary Intern

Salads

Confetti Oatmeal

Theresa Salcedo, CUESA Culinary Intern

Appetizers and Sides

Mashed Cauliflower with Leeks, Kale, and Tomatoes

Charles Vollmar, Epicurean Exchange

Appetizers and Sides

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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 »