Recipes | CUESA

Recipes

Khobz (Arab Flatbread)

Reem Assil, Reem’s

Appetizers and Sides

Herb Simple Syrup

CUESA

Drinks

Old Dog Ranch Walnut Cherry Granola

Mollie Sitkin of Old Dog Ranch, and Michelle Pusateri of Nana Joes Granola

Breakfast

Roasted Beets, Fromage Blanc, Grapefruit, and Pistachio

Tony Ferrari and Jonathan Sutton, Hillside Supper Club

Salads

Harvest Table Salad

Levi Mezick, The Harvest Table

Salads

Roasted Brussels Sprouts with Linguiça, Orange, Shaved Fennel, and Sweet Lemongrass Glaze

Nelson German, alaMar Kitchen & Bar

Appetizers and Sides

Sautéed Swiss Chard with Dried Cherries

Nigel Jones, Kingston 11

Appetizers and Sides

Winter Vegetable Potato Skins

Jorge Lumbreras, Public House

Appetizers and Sides

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

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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 »