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440.248.5222
28560 Miles Road, Solon, Ohio 44139

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Beef

30 Minute Shepherds Pie

By: Food Network  |  Category: Main Dish/Beef  |  Makes: 4 servings Ingredients: 2 pounds potatoes, such as russet, peeled and cubed 2 tablespoons sour cream, or softened cream cheese 1 large egg yolk ½ cup cream, for lighter version substitute vegetable or chicken broth 1 tablespoon extra-virgin olive oil, (1 turn of the pan) 1¾ […]

Asian Broccoli Beef Salad (Served Hot or Cold)

By: Stefanie Paganini          Category: Salad/Dressings          Makes: 8 servings Ingredients: 2 teaspoons olive oil 2 cups steamed/cooked broccoli pieces 1 pound flank steak, cut into strips 1 pound vermicelli pasta, cooked al dente & cooled Salt and pepper ¼ cup scallions, finely chopped ¼ cup toasted peanuts, chopped (optional) Asian Vinaigrette: 3 teaspoons soy sauce 2 […]

Barbecue Rib Eye Steak

By: Chef Richard     Category: Main Dish/Beef     Makes: 2 servings  Ingredients: 1  teaspoon minced garlic 2  sprigs of rosemary 1  cup olive oil 2  12-ounce rib eye steaks 2  ounces sweet butter 1  tablespoon grated Spanish onion 1  teaspoon minced fresh garlic ¼  cup sugar 8  ounces Worcestershire sauce 1¼  cup ketchup 1  teaspoon Dijon mustard […]

Beef Medallions with Cognac Sauce

By: Chef Richard     Category: Main Dish / Beef     Makes: 2 servings Serve the steaks with smashed Yukon Gold potatoes and glasses of Cabernet Sauvignon. Ingredients: 2  tablespoons (¼ stick) unsalted butter, divided ¼  cup chopped shallots 1  teaspoon (packed) dark brown sugar 1  cup low-salt chicken broth ½  cup beef broth ½  cup Cognac or […]

Braised Chuck Roast with Roasted Pepper Sauce

Category: Main Dish/Beef     Makes: 8 servings   Ingredients: 1 (3 pound) Certified Angus Beef chuck roast (arm, shoulder or blade) 4 tablespoons olive oil, divided 4½ cups beef broth 1½ cups diced sweet onion 1 chipotle pepper in adobo sauce, minced 2 poblano peppers, roasted, skinned, seeded and diced 4 garlic cloves, roasted and minced […]

Braised Pot Roast with Root Vegetables

Category: Main Dish          Makes: 6 servings Ingredients: 1 (2½)-pound Angus beef English roast 3 tablespoons canola oil 3 medium Yukon gold potatoes, peeled & quartered 2 parsnips, peeled & chopped 2 carrots, peeled & chopped 1 red onion, peeled & chopped 5 stalks celery, chopped 1 butternut squash, peeled and cut into 1-inch chunks 8 […]

Braised Veal Pot Roast (Round Bone or Blade Bone)

 By: Chef Richard          Category: Meat          Makes: 6 servings  If desired, roasting root vegetables are a good accompaniment to this entrée. (Carrots, rutabaga, Parsnips, Turnips, Beets and Cipollini onions) Ingredients: 2 to 2½ pounds Veal Pot Roast ½ teaspoon kosher salt ¼ teaspoon granulated garlic ¼ teaspoon black pepper ½ teaspoon thyme leaves ¼ teaspoon rosemary […]

Brisket Wrap with Cherry Salsa

Category: Main Dish/Beef     Makes: 4 servings   Ingredients: 1 pound Certified Angus Beef precooked brisket 2 tablespoons canned crushed pineapple drained ¼ cup red bell pepper, seeded and finely chopped ¼ cup sweet cherries, pitted and sliced in half 2 tablespoons finely chopped sweet yellow onion ¼ cup seeded and finely chopped yellow tomato 3 […]

Cheddar Cheese-Stuffed Burgers

By: Chef Richard     Category: Main Dish / Beef     Makes: 2; can be doubled Who says the cheese has to be on the outside of a burger? Here, grated cheddar is stuffed inside the ground beef before the burgers hit the grill. English muffins make a fun alternative to regular buns. Ingredients: 10 ounces ground sirloin […]

Chilled Steak and Barley Salad

By: Chef Richard     Category: Salad/Dressings     Makes: 4 servings This is a great salad for the day after an outdoor summer barbecue.  Grilled pork, seafood, chicken, or vegetables are equally compatible with the sweet nutty flavor of barley. Ingredients: 2/3 cup pearl barley 3/4 teaspoon salt, or to taste 1 tomato, diced 1 cucumber, peeled, seeded, […]