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28560 Miles Road, Solon, Ohio 44139


You’ll find all of your favorite recipes here!

Warm Spinach Salad with Parmesan

By: Chef Richard     Category: Salad     Makes: 6 servings For a change from Parmesan, try another hard cheese like Pecorino, aged Manchego or aged Gouda  Ingredients: 2 6-ounce packages fresh baby spinach 1 small head of radicchio, thinly sliced 1/3 cup extra virgin olive oil ¼ cup balsamic vinegar ¼ cup dry red wine 1 shallot, […]

Warm Spinach, Mushrooms and Goat Cheese Salad

By: Chef Richard     Category: Salads     Makes: 4 servings Applewood-smoked bacon would be especially delicious in this salad. Or, for an Italian touch, substitute an equal amount of pancetta (Italian Bacon). Ingredients: 6 bacon slices, chopped 1 large red bell pepper, cut lengthwise into thin strips 12 ounces crimini (baby bella) mushrooms coarsely chopped 1 10-ounce […]

Whole Wheat Spaghetti and Turkey Meatballs

By: Chef Richard     Category: Main Dish / Pasta     Ready In: 1½ hours     Makes: 4 servings  Ingredients: 5 tablespoons extra-virgin olive oil ¾ cup finely chopped onion 4 garlic cloves, very finely chopped 1 small celery rib, very finely chopped 1 small carrot, grated Two 28-ounce cans whole plum tomatoes with juices, crushed ¼ cup finely […]

Wild Mushroom Minestrone

By: Chef Richard     Category: Soup     Makes: 4 to 6 servings  “Minestone” usually refers to Italian soups featuring tomato, vegetables, beans and pasta. They vary from household to household but traditionally feature a diverse mix of vegetables, no one more important than any other. This minestrone focuses on fresh wild mushrooms, inviting you to select your […]

“Hoot-n Holler” Baby Back Pork Ribs

Category: Main Dish / Pork     Makes: 6-8 servings Your guests will be sure to give a holler for these ribs from Beverly Miller of Amarillo, TX that won first place at the Amarillo Tri-State Fair.  Instructions: 2 racks pork back ribs, (about 1½ pounds per rack) 1 12-ounce jar prepared mesquite-flavored marinade 3 bay leaves […]