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28560 Miles Road, Solon, Ohio 44139


You’ll find all of your favorite recipes here!

Roasted Romanesco with Brown Butter Toasted Panko

Category: Side Dish  |  Prep Time: 10 minutes  |  Cook Time: 30 minutes Roasted Romanesco topped with nutty brown butter toasted panko and a bit of parsley is a comforting winter side dish. Ingredients: 1 head Romanesco (cauliflower will work well, too), cored and cut into ¾-inch florets 2 tablespoons extra virgin olive oil Sea […]

Roasted Root Vegetables

Category: Side Dish          Makes: 6-8 servings In addition to more common vegetables, look fro: Malanga, a dense, starchy root with a rough brown coat and crisp flesh; name root (pronounced “nawmay” – the African word for “yam”), with its white flesh and bark like skin; and cassava, which has a crisp white flesh and a […]

Romaine & Apple Salad with Maytag Blue Cheese, Walnuts and Port Wine Vinaigrette

By: Chef Richard          Category: Salad          Makes: 6 servings This is a particularly successful combination of flavors and textures. Blue-veined cheeses, nuts, and port wine is a classic ending to a meal, so you might want to serve this after a main coarse, but it would be an excellent opener as well. Salad Ingredients: 1 head […]


Salmon Grilled in a Japanese Style

By: Chef Richard          Category: Seafood          Makes: 4 servings This simple salmon preparation works equally well on fresh halibut or sea bass. The dish can be served either hot or at room temperature, either as an entrée or as a salad, sliced or flaked on a bed of mixed greens. (How’s that for flexibility?) If you […]


Sautéed Apples

By: Chef Richard     Category: Side Dish     Makes: 8 servings     Preparation time: 35 minutes These spicy sweet sautéed apples provide the perfect balance to a savory dish. Eliminate the cayenne pepper and this can be served on top of your favorite ice cream. Ingredients: 4 Granny Smith apples, cut into wedges ½ cup brown sugar, packed […]

Sautéed Asparagus with Roasted Garlic & Pine Nuts

By: Chef Richard     Category: Side Dish     Makes: 6 servings  Ingredients: 1  bunch fresh asparagus, medium to thin; bottom   trimmed and washed in cold water and dried off 2  teaspoons olive oil 2  tablespoons roasted garlic cloves, roughly   chopped ¼  cup oregano, fresh picked and roughly chopped ½  teaspoon French sea salt (Fluer de […]

Sautéed Chicken Paillards with Muscat Sauce

By: Chef Richard     Category: Main Dish / Poultry     Makes: 4 servings Fresh Muscat grapes-in season from August to October-have a musky flavor and sweet floral aroma, but other grapes work nicely too. Use a dry, fruity white wine, such as Gewürztraminer or Riesling, to make the sauce. Because the chicken breast are pounded into very […]

Sautéed Pork Medallions with Southwest-Style Sauce

By: Chef Richard     Category: Main Dish Makes: 6 servings     Preparation Time: 35 minutes Ingredients: 2 ¼ pounds pork loin, trimmed 1 recipe Southwestern-Style Sauce 2½ tablespoons vegetable oil 1½ teaspoons salt ¾ teaspoon pepper 2 garlic cloves, minced 2 red peppers, cut into thin strips 1 zucchini, cut into thin strips 1 yellow squash, cut […]