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Recipes: Appetizers and Sides

Rainbow Chard with Squash Seeds

Annie Somerville, Greens Restaurant
Tomatoes with Grape Juice (Pomodori con l'Uva)

Joyce Goldstein
Corn Fritters with Serrano Honey and Gremolata

Colin Duggan, Urban Tavern
Grilled Melon Salsa

Alison Mountford, Square Meals
Cherry Tomato, Chive, and Gruyère Scones

Jen Musty, Batter Bakery
Sweet Corn and Fresh Oregano Fritters

Georgeanne Brennan and Ann M. Evans, The Davis Farmers Market Cookbook (Mirabelle Press, 2012)
Beet Hummus & Fava Bean Hummus

Mari Takahashi, Nombe
Pea Custard Salad

Bridget Batson and Caleb Jones, Claudine
English Pea and Green Garlic Panna Cotta

Peter Cham, Radius
Celery Root and Yuba Spring Rolls with Toasted Almonds and Winter Citronette

Michael Hung, Bushi-Tei
Smoked Fish Sandwich with Radishes and Herb Butter

Sarah Henkin, CUESA’s Market Chef
Chanterelles and Sunchokes on Toast

Eric Tucker, Millennium Restaurant
Jasper’s Pickled Vegetables and Shrimp Remoulade

Adam Carpenter, Jasper’s Corner Tap & Kitchen
Classic Kraut with Caraway
  • Kathryn Lukas, Farmhouse Culture
Scallops with Carrot Cream and Pickled Carrots

Becky Selengut, author of Good Fish: Sustainable Seafood Recipes from the Pacific Coast (Sasquatch Books, 2011)
 

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