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28560 Miles Road, Solon, Ohio 44139

Side Dishes

Apple and Sausage Stuffing

By: Chef Richard     Category: Side Dish     Makes: 8 to 10 servings Cooking stuffing alongside, rather than inside, the turkey is usually a matter of preference, but since this delicious recipe is similar to a bread pudding, it is best baked outside the turkey. When deciding how to cook other stuffings, bear in mind these practical […]

Apple Carrot Slaw

Suggested By: Chef Richard     Category: Side Dish     Makes: 20 servings This is a light, tangy, highly seasoned slaw made with cabbage and a homemade spice blend. Home Spice Mix Ingredients: ¼ cup coriander seeds ¼ cup cumin seeds ¼ cup mustard seeds Home Spice Mix Instructions: In a small skillet, combine the coriander seeds, cumin […]

Apple Salsa

By: Chef Richard     Category: Side Dish     Makes: 6 servings Ingredients: 4 tart apples, such as Gala, Granny Smith or Pippin-cored and cut into ¼-inch dice 1 medium red onion, cut into ¼-inch dice 1 medium red bell pepper, cut into ¼-inch dice 1 medium jalapeño chile, minced ⅓ cup dried currants (about 2 ounces) 1 […]

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 […]

Brussels Sprouts with Prosciutto and Parmesan

Category: Side Dish     Makes: 8 servings Ingredients: 3 tablespoons butter 2 cloves garlic, minced 3 ounces prosciutto, thinly sliced, cut into slivers 1½ pounds Brussels sprouts, trimmed and halved 2 tablespoons flour 1½ cups half & half 3 tablespoons Marsala wine ¾ teaspoon nutmeg, grated salt and pepper, to taste ¾ cup parmesan cheese, grated, […]

California Avocado Caprese Salad

California Avocado Caprese Salad Category: Side Dish     Makes 2-4 servings  Ingredients: 1 ripe avocado, halved, seeded, peeled and cut into ¼-inch slices 2 lemons, juiced 2 ripe tomatoes, each cut into ¼-inch slices ¼ cup lemon-scented olive oil 3 tablespoons capers, drained Sea Salt, to taste Fresh ground black pepper, to taste Instructions: Place avocado […]

Cheddar Biscuits

By: Chef Richard     Category: Bread     Makes: 1 dozen biscuits Sharp, aged, farm-style Cheddar cheeses, white or yellow, are best for these biscuits. Yellow cheddar will give the biscuits a deeper golden color.  Ingredients: 1 teaspoon fennel seeds (optional) 3 cups all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder ½ teaspoon salt ½ cup shortening […]

Chive and Garlic Smashed Potatoes

By: Chef Richard     Category: Side Dish     Makes: 6 servings Leaving the skins on potatoes lends rustic appeal and lets them retain more nutrients and makes this dish even easier to prepare. Ingredients: 2 pounds small red-skinned potatoes, rinsed, cut into 1-inch pieces 10 tablespoons (1¼ sticks) butter 3 garlic cloves, minced 3/4 cup chopped fresh […]

Corn and Zucchini Fritters

By: Chef Richard     Category: Side Dish  Ingredients: 2  ears of corn kernels cut from the cob (about 2 cups) 2  cups shredded zucchini (about 1 small zucchini) 1  red pepper cut in small dice 1  hot or poblano pepper cut in small dice 1  small bunch scallions, sliced thinly (white and green parts) ½  teaspoon […]

Corn Bread Stuffing

By: Chef Richard          Category: Side Dish          Makes: 8 servings Ingredients: ½ stick butter 2 Golden Delicious apples, peeled, cored, and cubed 2 tablespoons extra virgin olive oil 1 tablespoon chopped fresh rosemary ½ pound loose Italian sausage (optional) 2 small onions, sliced  6 large cornbread muffins, torn into bite-size pieces Kosher salt and freshly ground […]