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440.248.5222
28560 Miles Road, Solon, Ohio 44139

Recipes

You’ll find all of your favorite recipes here!

Desserts

Dips and Sauces

Double Lemon Chicken Breasts with Fresh Tomato Basil Salsa

Suggested By: Chef Richard     Category: Main Dish/Poultry     Makes: 4 to 8 servings Tomato Basil Salsa Ingredients: 5 plum tomatoes, seeded and cut into ¼-inch cubes 5 large fresh basil leaves, thinly sliced 1 tablespoon minced garlic 2 tablespoons olive oil   Pinch of salt   Pinch of pepper Instructions: To make the salsa, combine all […]

Easy Beef Soup

Category: Soup     Makes: 6 servings   Ingredients: 1½ pounds certified Angus Beef round steak cut into ½-inch cubes 1 large onion, chopped 2 cloves garlic, minced 1 (28 ounce) can crushed tomatoes 6 cups water 6 beef bouillon cubes 1 teaspoon pepper ½ cup uncooked orzo 1½ cups frozen peas, carrots and corn vegetable blend […]

Easy Pot Roast

Category: Main Dish / Beef     Makes: 8 servings  Ingredients: 3½-pound English roast 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, chopped 1 tablespoon flour ¼ cup tomato paste 1 cup beef broth 1 cup water    Salt and freshly ground black pepper to taste Instructions: Preheat oven to 325°F. Season roast heavily with […]

English Roast in Bourbon Sauce

Category: Main Dish / Beef     Makes: 6-8 servings  Ingredients: 1 3-pound cross rib or English roast 2 tablespoons ¼ cup white vinegar ⅓ cup bourbon ¼ cup brown sugar ⅓ cup ketchup 2 tablespoons light soy sauce 1 clove garlic, minced 1½ tablespoons cornstarch ¼ cup water Instructions: In heavy Dutch oven, heat oil and […]

Escarole, White Beans, and Apple-Smoked Bacon

 By: Chef Richard          Category: Side Dish          Makes: 4 to 6 servings  This dish pairs well with a wide range of foods, from roasted meats to fish. It’s also a year-round component, hearty enough for winter (especially if you substitute blanched cabbage for the escarole) but also perfectly at home in summer. I often make the […]

Fall Vegetable Giardiniera

By: Chef Richard     Category: Salad/Side Dish     Makes: 2 Quarts Ingredients: 4 ounces shishito peppers, pricked with a fork, or 2 Italian frying peppers, cut into thin strips 4 carrots, cut into matchsticks 4 ounces sunchokes, scrubbed and thinly sliced, or broccoli stems, peeled and thinly sliced 4 cups cauliflower florets (12 ounces) ¼ cup plus […]

Fall Vegetable Giardiniera

By: Chef Richard     Category: Salad/Side Dish     Makes: 2 Quarts Ingredients: 4 ounces shishito peppers, pricked with a fork, or 2 Italian frying peppers, cut into thin strips 4 carrots, cut into matchsticks 4 ounces sunchokes, scrubbed and thinly sliced, or broccoli stems, peeled and thinly sliced 4 cups cauliflower florets (12 ounces) ¼ cup plus […]

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 […]