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

Dino Kale and Arugula Salad with Spice-Roasted Baby Carrots

Sascha Weiss, The Plant Café Organic

Salads

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

Dried Stone Fruit Granola Bars

Lucas Knox, Burritt Room + Tavern

Appetizers and Sides

Empanada de Champiñones

Joseph Ahearne, El Porteño Empanadas Argentinas

Appetizers and Sides

Wild Mushroom Brioche Pudding

Andrew Court, The Fairmont San Francisco

Entrees

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

Greens and Tofu with a Twist

Jill Nussinow, The Veggie Queen

Entrees

Tomales Bay Beer-Steamed Mussels with Crusty Bread

Ben Weisberger, Hyatt Regency San Francisco

Entrees

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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 »