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28560 Miles Road, Solon, Ohio 44139

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Baked Polenta with Escarole and Three Cheeses

By: Chef Richard     Category: Main Dish / Meatless     Makes: 8 servings Golden Polenta, or coarse cornmeal, is a comforting mainstay of Northern Italian cooking, whether simmered to a creamy consistency & served alongside roasted meats, or molded & cut into squares, then grilled or baked between layers of sauce & cheese. Slightly bitter escarole, a […]

Butternut Squash and Chipotle Chili with Avocado

By: Kelsey’s Apple a Day     Category: Main Dish / Vegetarian     Makes: 6 servings  This savory, seasonal chili features just a touch of sweetness from the butternut squash and cinnamon seasoning. Serve it up with a few slices of avocado for a dose of healthy monounsaturated fats. Ingredients: 2 tablespoons olive oil 1 medium red onion, […]

Curried Couscous and Garbanzo Bean Salad

By: Chef Richard     Category: Salad / Vegetarian     Makes: 4 servings Cutting the vegetables into small pieces so they cook quickly makes this salad come together in no time. Ingredients: 2  tablespoons curry powder 2¼  cups water ½  teaspoon salt 6  cups small pieces assorted fresh vegetables   (such as 2 cups each broccoli florets, cauliflower […]

Farro Salad with Peas, Asparagus, and Feta

By: Chef Richard     Category: Salad / Vegetarian     Makes: 4 servings  Farro (also know as “emmer”) is a hearty nutty-flavored grain that’s high in protein. Italians have long simmered it in soups and cooked it risotto style. Look for the type of farro known as semi-pearled or perlato-The husk has been removed, so there’s no need […]

Feta, Garbanzo Bean and Eggplant Pita Sandwiches

By: Chef Richard     Category: Sandwiches/Side Dish/Vegetarian     Makes: 6 halves This sandwich filling would also make a delicious side dish. Try it with grilled lamb. Ingredients: 2  tablespoons olive oil 1  pound Japanese eggplants, unpeeled, cut into ¾-inch cubes 1½   cups chopped onion 1  15- to 16-ounce can garbanzo beans (chickpeas), drained, ½ cup juices […]

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 […]

Fried Rice with Shiitake Mushrooms and Sugar Snap Peas

 By: Chef Richard     Category: Main Dish / Vegetarian     Makes: 6 to 8 servings You can make this vegetarian main course in less than a half an hour, especially if you already have leftover cooked rice on hand (or the rice can be cooked, then quick-chilled in the freezer while you prepare the remaining ingredients). If […]

Heirloom Tomato and Burrata Cheese Salad

By: Chef Richard     Category: Salad / Vegetarian     Makes: 4 servings  Burrata, a luscious treat, is fresh mozzarella filled with cream and mozzarella curds. If you are unable to find it, use fresh whole-milk mozzarella. Ingredients: 4  large heirloom tomatoes (about 2½ pounds) or 4   to 5 large tomatoes Fleur de sel or coarse kosher […]

Lavash Vegetarian Pizza

By: Chef Richard     Category: Main Dish / Vegetarian     Makes: 6 servings Lavash, a Middle Eastern flatbread, comes in large soft sheets and hard cracker-like varieties. Use soft lavash for this recipe. You can also use very large flour tortillas instead. Ingredients: 1  soft lavash bread (about 18×12 inches) 3  tablespoons olive oil, divided ½  cup […]

Lentil, Sesame and Sunflower Burgers

By: Chef Richard     Category: Main Dish/Vegetarian     Makes: 6 Servings Barbecue parties are what people feel they miss out on when they eat only vegetarian meals but recipes like this ensure they can still enjoy the outdoor cooking scene. Of course, you can also cook these nutty burgers in a frying pan. Besides being delicious and […]