For ten years Findlay Kitchen has been rooted in the energy and tradition of Findlay Market, a place where food tells stories and community is built every day. This cookbook is a celebration of that spirit.

Inside these pages are recipes inspired by the flavors of the market and created by the chefs, bakers, and entrepreneurs who have grown their ideas within Findlay Kitchen. Each one reflects the diversity, creativity, and hard work that define this space.

What started as a shared kitchen has become a launching point for small businesses and a gathering place for people who care deeply about food. It is a space where ideas take shape and new paths begin.

This book honors the journey so far and the community that continues to make it possible. Here is to ten years of sharing food, supporting one another, and growing together.

You will find the following recipes from Findlay Kitchen members and alumni:

• Gabi Odebode, Afromeals - Ghanaian Jollof Rice
• Isis Arrieta-Dennis, The Arepa Place - Arepa Dulce con Anís Rellena de Queso (Sweet Arepa with Anise)
• Rhonda Marcotte, Flourish Culinary Services - Pan Roasted Salmon with Blood Orange Glaze
• Jackie Djordjevic, The Heirloom Chef - Shepherd’s Pie
• Jermaine Vassell, Jay’s Nyam & Jam - Jamaican Sweet Festival
• Alecia Daniels, Juniper Seed - Vegan Goetta
• Pativath Louprasong, Lotus Street Food - Chicken & Shrimp Spring Rolls
• Love Thy Dessert, Amy Ares - Apple Wildberry Crumble
• Crystal Render, Magnificent Morsels Catering - Tuscan Pasta Salad
• Kevin Foston & Tara Patterson, Makers Bakers Co. - Rosemary & Parmesan Crackers
• Ibtisam Masto, Olive Tree Catering - Monk’s Kibbeh (Kibbeh al-Raheb)
• Seena Chriti, Paktli Foods - Challah Bread
• Chef Kymberly Wilbon, The Passion Plate - Asian Cheeseball
• Graciela Alaniz, Sabor Alaniz - Salsa Verde Taquera
• Jordan Hamons, Tablespoon Cooking Co. - Soupe au Pistou