Recipes

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

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

Fall Harvest Punch

Dillon Lockwood and Alex Smith, Novela

Drinks

Pages

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 »