Recipes | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 9am–2pm | Oakland


Butternut Squash Gnocchi with Sage Brown Butter

Tyler Warner, Precita Park Cafe


Red Kraut and Winter Green Salad with Golden Goat Cheese Toast

Joshua Burbridge and Amber Petersen, True Family Foods


Turkey Gravy and Sweet Potato Mash

John Fink, The Whole Beast


Crispy Coconut Crêpe with Kabocha Squash

Grace Ngyuen, Asian Box

Appetizers and Sides

Green Harissa Cauliflower

John Griffiths, Bluestem Brasserie

Appetizers and Sides

Caramelized Brussels Sprouts with Smoked Dates, Pancetta, and Chiles

John Griffiths, Bluestem Brasserie

Appetizers and Sides

Carrot Top Pesto

Gloria Polo, East Bay Community Recovery Project

Appetizers and Sides

Sage Pumpkin Galette with Spiced Pepitas and Vegan Jerky

Laura Stec, Laura Stec Innovative Cuisine


Khobz (Arab Flatbread)

Reem Assil, Reem’s

Appetizers and Sides

Herb Simple Syrup



Old Dog Ranch Walnut Cherry Granola

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


Roasted Beets, Fromage Blanc, Grapefruit, and Pistachio

Tony Ferrari and Jonathan Sutton, Hillside Supper Club


Harvest Table Salad

Levi Mezick, The Harvest Table


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


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




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 »