Miles Farmers Market Logo

About Miles Farmers Market | Contact   RSS Feed Facebook Twitter

440.248.5222
28560 Miles Road, Solon, Ohio 44139

Recipes

You’ll find all of your favorite recipes here!

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 […]

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 […]

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 […]

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 […]

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 […]

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 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 […]

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 […]