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28560 Miles Road, Solon, Ohio 44139

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Fettuccine Quattro Formaggi

By: Chef Richard     Category: Main Dish/Pasta     Makes: 8 servings  Except for the Parmesan cheese, which is pretty much a requirement, this ultra-cheesy cousin of fettuccine Alfredo can be made with any number of four-cheese combinations. The recipe calls for spinach fettuccine, which adds flavor and color, but regular or whole wheat fettuccine works well, too. […]

Fettuccine with Wilted Escarole and Mushrooms

By: Chef Richard     Category: Pasta / Vegetarian      Makes: 4 servings Ingredients: ¾ pound fettuccine ¼ cup extra-virgin olive oil 4 garlic cloves, cut into very thin slices ½ teaspoon crushed red pepper 1½ cups thinly sliced white mushrooms (5 ounces) Salt and freshly ground black pepper 1 small head escarole (about ½ pound), cored and […]

Gnocchi di Patate (Italian Potato Dumplings)

By: Stefanie Paganini           Category: Pasta          Makes: 8 servings Ingredients: 2 ½ pound Idaho potatoes 1 ½ pound all-purpose flour 1 tablespoon self-rising flour 2 large eggs 1 teaspoon salt 2 tablespoons Parmigiano Reggiano cheese Instructions: Scrub potatoes. Place in a 6-quart pot of water and boil until tender, about 30 minutes. Drain water from potatoes, […]

Lemon Garlic Shrimp Pasta

By: Stefanie Paganini          Category: Pasta/Seafood          Makes: 4 servings Ingredients: ½ pound dried pasta ½ pound uncooked easy-peel large shrimp 1 cup grape tomatoes ½ cup scallions, diced ¼ cup pure olive oil 4 cloves fresh garlic, minced Juice and zest of 2 lemons 2 whole bay leaves 1 tablespoon drained capers ½ cup dry white […]

Penne Pasta with Spicy Tomato & Eggplant Sauce

By: Stefanie Paganini           Category: Pasta          Makes: 8 servings Ingredients: 1 pound dried penne pasta Salt for pasta water ¼ cup extra virgin olive oil 1 onion, chopped fine 1 long eggplant, cubed ¼ teaspoon red pepper flakes (more to taste) 1 teaspoon fresh black pepper 2 pounds fresh roma tomatoes, seeded and chopped 2 cloves […]

Prosciutto Wrapped Scallops over Zucchini Pasta

By: Stefanie Paganini          Category: Pasta          Makes: 4-6 servings Ingredients: 3  tablespoons olive oil 6  thin slices Prosciutto 12  fresh basil leaves 12  large fresh sea scallops ¼  cup dry white wine Toothpicks  Zucchini Pasta: 3  zucchini cut into julienne strips 1  small onion, peeled & chopped 2  garlic cloves, minced 8  Roma tomatoes, chopped ⅛  […]

Quinoa Pilaf

By: Chef Richard     Category: Pasta/Rice     Makes: 6 servings    Preparation time: 15 minutes Quinoa may be hard to pronounce (keen-wah) but it’s definitely easier to cook than you’d think! This rice and pasta free pilaf is not only a food, whole grain carb, but also gluten free! With quinoa being higher in fiber and tremendously higher […]

Red Pepper Orzo

By: Chef Richard         Category: Pasta/Rice          Makes: 8 servings In Italian, orzo literally means barley, but most commonly it refers to little pasta that have a rice or diamond like shape. This quick-cooking pasta makes for a hearty dish combining red pepper, herbs, fennel and feta cheese. Ingredients: ½ pound orzo 2 teaspoons salt, or to […]

Rigatoni with Cheese and Italian Sausage

By: Chef Richard     Category: Main Dish / Pasta     Makes: 2 servings Marinara sauce is a classic Italian sauce made with tomatoes, garlic, onions, and basil or oregano. There are several varieties of marinara sauce on the market, some in jars and some in the refrigerated section. Look for one that’s nice and chunky, with plenty […]

Rigatoni with Cracked Black Pepper, Basil, and Fresh Ricotta

By: Chef Richard          Category: Pasta          Makes: 4 servings In this loose adaptation of a classic Italian dish, a touch of cream added to ricotta cheese effortlessly turns it into a rich and homogenous sauce. Against this backdrop, a trio of complementary ingredients-black pepper, basil, and Parmigiano-Reggiano, all of which are usually called on as finishing […]