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28560 Miles Road, Solon, Ohio 44139

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Andouille Sausage and Shrimp with Creole Mustard Sauce

By: Chef Richard      Category: Main Dish / Seafood      Makes: 4-6 servings If you’d like to tame the heat in this recipe (or pump it up), reduce (or increase) the Creole or Cajun seasoning and mustard to your liking. Ingredients: 1  pound uncooked large shrimp, peeled, deveined 1  tablespoon Creole or Cajun seasoning […]

Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette

By: Chef Richard          Category: Salad          Makes: 4 servings Here’s an unusual combination for a salad, one that’s hearty enough to be the meal itself.  It’s easy to put together, but there is one rule you must follow.  Use only fresh asparagus and shrimp. Ingredients: 1 cup Lemon Pepper Vinaigrette (recipe follows) 16 large shrimp, peeled […]

Baked Halibut with Orzo, Spinach, and Cherry Tomatoes

By: Chef Richard     Category: Main Dish / Seafood     Makes: 2 servings Here’s a complete meal from just seven ingredients. For more Mediterranean flavor, add sliced Kalamata olives and toasted pine nuts to the pasta. Ingredients: 4  tablespoons extra-virgin olive oil, divided 2  tablespoons fresh lemon juice 2  6 to 7 ounce halibut fillets 1  cup […]

Bass and Scallops en Papillote

By Chef Richard     Category: Main Dish Makes 8 servings     Preparation Time: 41 minutes The French term en papillote refers to baking the ingredients inside of a parchment paper parcel shaped like a half-heart. As the food heats and creates steam, the papillote puffs up. In this recipe the papillote is filled with bass and scallops, […]

Big City Salmon with Martini Sauce

By Chef Richard     Category: Seafood Makes 4 servings     Preparation time: 25 minutes Ingredients: 4 (6-ounce) salmon fillets Salt and pepper Chopped fresh parsley, ad desired 2 tablespoons olive oil (if sautéing) Martini Sauce  Instructions: Season each piece of salmon with salt and pepper and sprinkle with a little chopped parsley. If sautéing, heat the olive […]

Boston Scrod

By Chef Richard   Category: Entree   Makes 4 servings If you want the absolute definition of scrod, or schrod as it is sometimes spelled, you will be disappointed to learn there is none.  The Parker House, Boston’s oldest and most famous hotel, claims to have invented the term and the dish of scrod.  Their official version […]

Couscous Jambalaya

By: Chef Richard          Category: Seafood          Makes: 5 servings  With its diverse flavors and textures this dish is great all by itself or served as a light dinner with a salad. Ingredients: 12 raw shrimp (about 3/4 pound), peeled and chopped 1 small chicken breast boned, skinned, and chopped (generous ½ cup) 1 tablespoon creole sesoning […]

Crispy Trout with Wilted Watercress

By: Chef Richard     Category: Main Dish / Seafood     Makes: 4 servings This simply seasoned dish can be paired with a rich side, such as creamy mashed potatoes or risotto. Pass lemon wedges to squeeze over fish Ingredients: ⅓  cup yellow cornmeal 1  teaspoon finely grated lemon peel 1  teaspoon salt ¾  teaspoon coarsely ground pepper […]

Fennel-and-Dill Rubbed Grilled Salmon

By: Chef Richard     Category: Main Dish / Seafood     Makes: 8 servings A few clever tricks – such as using un-rimmed baking sheets to flip the fish – make it easy to grill a whole side of salmon. (Even simpler: Use a grill basket.) Ingredients: 1  tablespoon fennel seeds ¼  cup plus 2 teaspoons (packed) golden […]

Flounder or Fluke à l’Anglaise

By: Chef Richard          Category: Seafood          Makes: 4-6 servings When perfectly executed, the method of breading and frying food that is called à l’anglaise (English style) by the French and standard breading procedure by most American cooking professionals forms a case that keeps the grease out and lets the food inside it steam. The breading separate […]