Recipes

Preserved Lemon Citronette

Joyce Goldstein, Author and Chef

Appetizers and Sides

Pickled Beet and Braised Beet Top Salad

Ben Paula, Sauce

Salads

Carrot-Apple-Beet Muffins

Jennifer Musty, Batter Bakery

Breakfast

Jazzy Citrus Granita

Ryan Eckles, Foodwise Kids Intern

Desserts

Spicy Pickled Carrots with Garlic and Coriander

Romney Steele, The Cook and Her Farmer

Appetizers and Sides

Winter Market Vegetarian Minestrone with Radicchio Pesto

Greg Lutes, 3rd Cousin

Soups

Kohlrabi and Sweet Potato Fried Rice

Hollie Greene, JoyFoodly

Entrees

Apple Crumble Mini Pies

Anna Derivi-Castellanos and Lenore Estrada, Three Babes Bakeshop

Desserts

Wheat Berry, Beet, and Cilantro Salad

Dominica Rice-Cisneros, Cosecha

Salads

Orange-Pomegranate Scones

Leah Brooks, Y.U.M. Chefs

Breakfast

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

Butternut Squash Soup with Toma Frico with Nuts and Seeds

Jennifer Luttrell and Jill Giacomini Basch, Point Reyes Farmstead Cheese Company

Soups

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

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 »