Merchant Meals through the Findlay Market App!

Artichoke is thrilled to share with you a handful of recipes chosen and cooked by our staff! We love walking through the market and utilizing the fresh & Seasonal food that the market has to offer any time of year. Each recipe is to be paired with other Findlay Market Vendors through the Findlay Market App (Haven’t heard of the Findlay Market Shopping App? Click here for more information!) to feature the fresh foods they have listed through the app as well as some of our awesome gadgets and tools to make your prep a breeze!

Check out some of our Team’s Favorite Findlay Market Inspired Recipes Below! Click any of the photos below to take you to the associated App Page, which will show all the ingredients and tools for that particular recipe!

Olivia’s Ultimate Findlay Market BLT


Bread from Blue Oven, I like Salted Rye but you cannot go wrong with anything they make!

Hot Pepper Cheese from Gibbs’ Cheese, I like a thick slice but cut the cheese to your preference.

Pepper Bacon from Eckerlin’s Meats, the best thick slice of bacon at the market.

Spring Mix from Madison’s, I like to be fancy with my greens but bib lettuce or arugula will work just fine.

Roma Tomatoes from Madison’s, I like a few medium sized slices.

Assemble sandwich and don’t forget your homemade garlic mayo, listed below!


1 egg
1 tbsp white wine vinegar
1 tsp dijon mustard
350 ml oil rapeseed
1 garlic clove, minced
½ lemon, squeezed
Season with salt

Add all ingredients to a glass and blend with Bamix Immersion Blender beater blade on high speed. Enjoy fresh Garlic Mayo in moments!

Patty’s Upside Down Veggie Pizza Recipe

This recipe is super versatile! Use any vegetables you want, here’s what I did:


1 medium zucchini

1 medium onion

1/2 lb cherry tomatoes

6 garlic cloves

1 large orange or yellow pepper

1 fennel bulb plus top greens 

Olive oil 

Salt & pepper

2 tsp dried Italian seasoning

Puff pastry (I used six 5”x5” sheets from Dean’s, pinched together)

1 Beaten egg optional 

Feta cut into small chunks, to taste – you can also use fresh Mozzarella – I recommend Gibbs Cheese!


Wash and dry produce – cut veggies into big chunky pieces (I used my 7” Asian chef knife from EKW), slice or mince garlic and snip off the leafy ends of the fennel.

Place all the veggies in a 9 x 13 USA pan, pour a generous portion of olive oil over everything (2-3 tablespoons), evenly sprinkle the Italian seasoning, add a dash of salt & pepper, and mix together. Bake at 350 for 40 minutes.

Remove pan from the oven and using a Dreamfarm Chopula, scoot the veggies away from the edges of the pan, towards the middle. Being careful of the hot pan, place a sheet of puff pastry over the veggies so it covers everything like a blanket, and tuck in at the edges all the way around. Egg wash the exposed pastry if desired, then return the pan to the oven and bake for 20-30 minutes or until the top is golden brown to your liking.

Once you remove from the oven, place a larger flat pan, platter or cutting board on top of the 9×13 USA pan and use potholders to flip the pizza over onto the flat pan or plate. Voila! Upside down pizza! While still hot, top with chunks of feta or fresh mozzarella. Drizzle with balsamic vinegar if desired, you can also add fresh basil, thyme or oregano leaves if you have them. Cut into generous squares and enjoy!

Lucas’ Fresh Pesto


.5 cup pine nuts

4 oz. Parmesan, grated (about ¾ cup)

2 garlic cloves, finely grated

6 cups basil leaves (about 3 bunches)

¾ cup extra-virgin olive oil

1 tsp. kosher salt

PASTA (optional)

12 oz. pasta of your choice

Kosher salt

 2 Tbsp. unsalted butter

Finely grated Parmesan, for garnish


Toast ½ cup pine nuts in cast iron skillet or stainless steel skillet on the stovetop. Toss once halfway through, until golden brown, 5–7 minutes. Transfer to mortar and pestle and let cool. 

Add 3 oz. Parmesan and 2 garlic cloves, finely grated, and grind with pestle until finely ground, about 1 minute. 

Add basil leaves a handful at a time and mash with other ingredients. 

Add ¾ cup extra-virgin olive oil in a slow and steady stream while mixing until pesto is mostly smooth, with just a few flecks of green. Season with 1 tsp. kosher salt. (Can also be made in a food processor if you have one.) 

If using pesto with pasta, cook 12 oz. pasta in a pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.

Divide pasta among bowls. Top with grated Parmesan – Enjoy!

Lisa’s Pork Vindaloo Recipe


3 lbs pork shoulder cubed 1 inch 

3 tbsp oil

3 medium onions chopped coarse

8 cloves garlic minced

3 tbsp flour

1 tbsp paprika

3/4 tsp cumin

1/2 tsp ground cardamom

1/4 tsp cayenne pepper

1/4 tsp ground cloves

1 1/2 cups chicken stock

1 can diced tomatoes

2 bay leaves

1 tsp sugar

2 tbsp red wine vinegar

1 tbsp mustard seed

1/4 cup fresh minced cilantro


Heat oven to 300. Season pork with salt and pepper.  Brown pork in batches 2-3 minutes a side in Staub dutch oven over medium-high heat.  Place browned pork in a bowl and set aside.  

Add 1 tbsp oil to Staub dutch oven and add chopped onions and a pinch of salt until onions are soft, about 5 minutes. Stir in pressed garlic for about 30 seconds. Add flour, paprika, cumin, cardamom, cayenne and cloves.  Stir until onions are evenly coated about 2 minutes.  

Gradually add stock stirring until flour is dissolved. Add tomatoes bay leaves, sugar, vinegar and mustard seeds.  Bring to a simmer.  Add pork and accumulated juices.  Bring back to a simmer.  Submerge the meat and cover, placing in oven for 2 hours.

Remove pot from oven, spoon off any fat from the top, remove bay leaves and stir in cilantro.