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28560 Miles Road, Solon, Ohio 44139


Butternut Black Bean Soup

By Stefanie Paganini  |  Category: Soups Ingredients: Olive oil for drizzling, plus ¼ cup 2 pounds butternut squash, peeled, seeded and cut into pieces Salt and freshly ground black pepper 2 white onions, large dice 1 green pepper, large dice 1 Yukon potato, diced 1 red pepper, large dice 1 cup cooked sweet corn 1 […]

Cabbage and White-Bean Soup

By: Chef Richard     Category: Soup     Makes: 6 servings Garlic, rosemary and Prosciutto give the popular combination of cabbage and beans a wonderful, country Italian accent. Served with crusty peasant bread and a salad, this hearty soup makes a great winter meal. Ingredients: ½ pound (about 1 cup) dried white beans, preferably cannelloni 2 quarts Chicken […]

Carrot Ginger Soup

By: Stefanie Paganini           Category: Soup          Makes: 6 servings Ingredients: 2 tablespoons olive oil 1 Vidalia onion, diced 2 celery stalks, diced 2 Yukon potatoes, peeled and diced 4 pounds shortcut carrots, chopped 1 tablespoon fresh ginger, minced 3 quarts chicken stock ½ cup heavy cream 2 teaspoons fresh nutmeg, grated Salt and pepper to taste […]

Chilled Peach Soup

Suggested By: Chef Richard     Category: Soup Ingredients: 3 cups fresh ripe peaches, peeled and chopped 2 cups fresh strawberries ½ to 1 cup granulated sugar (start with ½ cup and      taste after adding wine) 1 cup sour cream 3 cups ice water 1 cup red wine 1 cup peach yogurt, mixed well Instructions: In a […]

Corn Chowder with Spicy Red-Pepper Cream

Suggested By: Chef Richard     Category: Soup     Makes: 4 servings A spoonful of Spicy Red-Pepper Cream added to the bowls of chowder at serving time brightens the taste of the corn without overwhelming the vegetable’s fresh flavor. Ingredients: 4 ears of corn, shucked 1 slice of bacon, chopped ¼ cup plus 2 tablespoons finely chopped onion […]

Easy Beef Soup

Category: Soup     Makes: 6 servings   Ingredients: 1½ pounds certified Angus Beef round steak cut into ½-inch cubes 1 large onion, chopped 2 cloves garlic, minced 1 (28 ounce) can crushed tomatoes 6 cups water 6 beef bouillon cubes 1 teaspoon pepper ½ cup uncooked orzo 1½ cups frozen peas, carrots and corn vegetable blend […]

New Corn Chowder

By: Chef Richard          Category: Soup          Makes: 8 servings Simmering the corn cobs in broth gives the soup a deep corn flavor. Ingredients: 6 ears corn on the cob, husked 4 cups chicken broth 2 tablespoons butter 1 onion, diced 2 tablespoons all-purpose flour 2 Idaho potatoes, peeled and diced 2 ounces cured ham, diced 1 […]

Potato, Escarole & Country Ham Soup

By: Chef Richard     Category: Soup     Makes: 6-8 servings Country hams have a taste and texture altogether different from that of other hams. They usually are slowly air-cured in smokehouses, which gives them their unique salty, smoky taste. Different parts of the country swear by their own special curing techniques, as well as the way in […]

Pumpkin Soup

Category: Soup     Makes: 4 servings     Preparation Time: 30 min   Ingredients: 1 can (15oz) white beans, low sodium, rinsed and drained 1 small onion 1 cup water 1 can (15 oz) pumpkin, plain 1 can (14.5 oz) chicken broth, low sodium ½ teaspoon thyme or tarragon Salt and Pepper to taste (optional) Instructions: Blend white […]

Rich Short Rib Soup

By: Chef Richard     Category: Soup     Makes: 6 servings  Everyone thinks of short ribs as fodder for braising, but their intense flavor can be put to use in other ways, as it is in this recipe, which builds a soup around them. The ribs are browned and slowly simmered in stock until they are tender, then […]