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28560 Miles Road, Solon, Ohio 44139


You’ll find all of your favorite recipes here!

Bistro Oven Fries with Parsley and Garlic

By: Chef Richard     Category: Side Dish     Makes: 6 servings  Forget deep frying. Its so much easier to toss potatoes with a small amount of canola oil and bake them in a very hot oven until brown and crisp. The “Bistro” treatment is a sprinkling of chopped fresh herb seasonings. Ingredients: 4 medium russet potatoes (about […]

Blackberry and Apple Crisp Crumb Topping

By Chef Richard     Category: Dessert     Makes 6-8 servings Apples and Blackberries go together beautifully – tart, sweet, and ripe all mixed up in one mouthful. Ingredients: 3 cups blackberries, preferably wild 4 baking apples, peeled, cored and sliced 3 tablespoon fresh lemon juice ½ cup sugar 4 tablespoon unsalted butter, cut into pieces Crumb topping […]

BLT & G(uacamole)

By: Chef Richard     Category: Sandwich     Makes: 4 servings Forget Mayo: The classic bacon, lettuce, and tomato sandwich gets an unexpected boost here from luscious, spicy guacamole. choose your avocados carefully: look for fruit that gives easily when squeezed lightly (don’t paw the poor things too much, though, or you’ll bruise the flesh). Ingredients: 2 large […]

Boneless, Herb-Crusted Leg of Pork

Category: Main Dish / Pork     Makes: 8-10 servings, with left overs A boneless fresh leg of pork is a welcome break from usual holiday fare. A simple rub of dried rosemary, sage and other herbs lends flavor and a touch of elegance to this easy roast. Ingredients: 4-pound boneless leg of pork, (fresh ham) 1 […]

Boston Scrod

By Chef Richard   Category: Entree   Makes 4 servings If you want the absolute definition of scrod, or schrod as it is sometimes spelled, you will be disappointed to learn there is none.  The Parker House, Boston’s oldest and most famous hotel, claims to have invented the term and the dish of scrod.  Their official version […]

Bottom-Of-The-Box Crushed Cracker Pork

Category: Main Dish / Pork     Makes: 4 servings Get the kids involved with this fun recipe! A good finger food to serve with your favorite dipping sauce like ranch dressing or barbecue sauce. Or try Creamy Dijon Mustard Sauce or Mandarin Peach Sauce for a change of pace. Ingredients: 1 pound pork tenderloin 1 egg, […]

Braised Chuck Roast with Roasted Pepper Sauce

Category: Main Dish/Beef     Makes: 8 servings   Ingredients: 1 (3 pound) Certified Angus Beef chuck roast (arm, shoulder or blade) 4 tablespoons olive oil, divided 4½ cups beef broth 1½ cups diced sweet onion 1 chipotle pepper in adobo sauce, minced 2 poblano peppers, roasted, skinned, seeded and diced 4 garlic cloves, roasted and minced […]

Braised Pork Belly with Creamy Grits

Category: Main Dish / Pork     Makes: 6 servings pork and 3 cups creamy grits Serve pork belly portions over a small mound of grits and drizzle with honey. If desired, drizzle with 1 to 2 tablespoons hot strained braising liquid and garnish with snipped thyme. Ingredients: 2½ to 3 pounds pork belly, skin removed 1 […]

Braised Pot Roast with Root Vegetables

Category: Main Dish          Makes: 6 servings Ingredients: 1 (2½)-pound Angus beef English roast 3 tablespoons canola oil 3 medium Yukon gold potatoes, peeled & quartered 2 parsnips, peeled & chopped 2 carrots, peeled & chopped 1 red onion, peeled & chopped 5 stalks celery, chopped 1 butternut squash, peeled and cut into 1-inch chunks 8 […]

Braised Veal Pot Roast (Round Bone or Blade Bone)

 By: Chef Richard          Category: Meat          Makes: 6 servings  If desired, roasting root vegetables are a good accompaniment to this entrée. (Carrots, rutabaga, Parsnips, Turnips, Beets and Cipollini onions) Ingredients: 2 to 2½ pounds Veal Pot Roast ½ teaspoon kosher salt ¼ teaspoon granulated garlic ¼ teaspoon black pepper ½ teaspoon thyme leaves ¼ teaspoon rosemary […]