Wild Flight Kitchen

  Classic Farm Tzatziki Cool, creamy, and bursting with fresh garlic and cucumber flavor — this traditional Greek dip gets a Wild Flight twist using our homegrown ingredients. Serve it with everything! 🌱 From the Field This recipe features Wild Flight Farm’s juicy English cucumbers , aromatic garlic , and fragrant herbs like dill or mint . Add in a good quality plain yogurt and a drizzle of olive oil, and you’ve got a refreshing summer staple. 🧺 Ingredients (makes about 2 cups) 1 cup plain yogurt (fat-free or full-fat, Greek-style works best) 1 cup grated Wild Flight Farm cucumber (about ½ a long English cucumber) 1–2 cloves Wild Flight Farm garlic , finely minced 1 tablespoon chopped fresh dill or mint (or a mix) 1 tablespoon olive oil 1 teaspoon lemon juice or vinegar Salt to taste Optional: a pinch of black pepper or lemon zest for extra zing 🌀 Instructions Grate the cucumber and place in a clean kitchen towel or cheesecloth. Squeeze ...

  Blueberry Yogurt Cups Whether you're after a quick breakfast or a healthy dessert, this recipe is a go-to in the Wild Flight Kitchen. Fresh, creamy, and ready in minutes — it’s a true celebration of our seasonal blueberries. 🌱 From the Field Best blueberries are hand-harvested at peak ripeness — sweet, juicy, and bursting with flavor. Whether you enjoy them fresh or frozen, they bring a splash of summer to your table. These simple yogurt cups are a great way to start your day or end a meal with something light and lovely. 🧺 Ingredients (serves 1) 1 cup fresh or frozen blueberries ½ cup plain or vanilla yogurt (we love the local stuff!) 1 tsp honey or maple syrup (optional, depending on your sweet tooth) Optional toppings: granola, a few mint leaves, or lemon zest 🌀 Instructions Layer yogurt and blueberries in a glass or bowl. Drizzle with honey or maple syrup. Top with granola for crunch or a few mint leaves for a refreshing finish. T...

  Fresh Blueberry & Honey Yogurt Parfaits A light, layered dessert that highlights the juicy burst of fresh blueberries, sweetened naturally with honey and layered with creamy yogurt and a crunchy oat topping. 🌱 From the Field Our blueberries are hand-picked at peak ripeness — sun-sweetened, antioxidant-rich, and perfect for snacking or creating summer desserts like this one. No cooking needed, just farm-fresh flavor in every spoonful. 🧺 Ingredients (makes 4 small parfaits) 2 cups fresh blueberries 2 cups plain fat-free yogurt (Greek or regular) 2–3 tablespoons honey or maple syrup (adjust to taste) 1 teaspoon vanilla extract (optional) 1 cup granola or toasted oats Optional: lemon zest or mint leaves for garnish 🌀 Instructions Sweeten the yogurt : In a bowl, mix yogurt with honey and vanilla (if using). Taste and adjust sweetness as you like. Layer the parfaits : In small glasses or jars, spoon a layer of yogurt, then a layer of blueb...

  Creamy Kale & Garlic Yogurt Dip A cool, creamy, probiotic-rich dish featuring sautéed farm kale and garlic blended into tangy yogurt. Enjoy as a dip, spread, or a side to grilled vegetables, meat, or grains. 🌱 From the Field Our kale is harvested fresh from rich, organic soil — full of texture, flavor, and nutrients. Paired with fresh garlic and smooth yogurt, this dish becomes a protein-packed favorite that feels both nourishing and indulgent. 🧺 Ingredients (serves 3–4) 1 bunch Wild Flight Farm kale 1 tablespoon olive oil 2 cloves garlic, finely minced or grated 1 cup plain, fat-free yogurt (Greek-style or regular) Salt to taste Pepper to taste Optional: a pinch of cumin or dill, chili flakes, or lemon zest for extra flavor 🔥 Instructions Prepare the kale : Wash the kale, remove the tough stems, and chop the leaves finely. Sauté : In a skillet, heat olive oil over medium. Add garlic and cook gently for 30 seconds. Then add the chop...

Sautéed Kale with Chickpeas & Farm Garlic A simple, one-pan dish that transforms kale into a savory, protein-rich meal — perfect for lunch, a side, or a light dinner. Farm-grown garlic and kale come together in this rustic, satisfying recipe. 🌱 From the Field Our kale is grown slowly in healthy, organic soil, making it rich in flavor and nutrients. Whether curly or flat-leaf, it’s harvested fresh and perfect for sautéing, blending, or tossing into salads. This dish uses it in its simplest and most comforting form. 🧺 Ingredients (serves 2–3 as a main or 4 as a side) 1 bunch Wild Flight Farm kale (any variety) 2 tablespoons olive oil 3 cloves garlic, thinly sliced 1 can (540 mL) cooked chickpeas, drained and rinsed Salt and black pepper to taste 1 teaspoon smoked paprika (optional) Juice of ½ lemon or a splash of apple cider vinegar Optional Add-ons: Crumbled feta or goat cheese Red pepper flakes Toasted seeds or nuts (sunflower, pumpkin,...

  Roasted Fennel with Garlic, Lemon & Parmesan A simple, elegant dish that turns our farm-fresh fennel into golden, tender slices bursting with flavor. Perfect as a side or light main with crusty bread. 🌱 From the Field Our fennel bulbs are crisp, juicy, and fragrant — grown slowly under organic soil, kissed by the Okanagan sun. This recipe is one of our favorite ways to show off fennel’s naturally sweet and delicate flavor. 🧺 Ingredients (serves 4) 2 medium fennel bulbs (with fronds if possible) 2 tablespoons olive oil 2 cloves garlic, finely chopped Zest of 1 lemon Juice of ½ lemon ¼ teaspoon sea salt ¼ teaspoon black pepper ¼ cup grated Parmesan cheese (or dairy-free alternative) 🔥 Instructions Preheat oven to 400°F (200°C). Prepare the fennel : Trim off the stalks and fronds. (Save some fronds for garnish.) Slice the bulbs into wedges, about ½-inch thick. Toss to coat : In a bowl, mix fennel slices with olive oil, garlic, l...

  🍠 Warm Beet & Greens Salad with Maple-Mustard Dressing A bold and colorful salad made with our freshly harvested bunched beets — roots, greens, and all. Sweet, tangy, and nourishing from root to leaf. 🌱 From the Field Our bunched beets come with rich magenta roots and lush green tops — both completely edible and full of flavor. This recipe uses everything, giving you a zero-waste dish that’s as nutritious as it is beautiful. 🧺 Ingredients (serves 4) 1 bunch Wild Flight Farm beets (3–4 medium beets, with greens) 1 tablespoon olive oil (for roasting) Salt and pepper to taste For the dressing: 2 tablespoons olive oil 1 tablespoon maple syrup 1 teaspoon Dijon mustard 1 tablespoon apple cider vinegar (or lemon juice) Salt and pepper to taste Optional toppings: Crumbled goat cheese or feta Toasted walnuts or pumpkin seeds 🔥 Instructions Preheat oven to 400°F (200°C). Prepare the beets : Cut the greens off the beets and set...

  Roasted Spring Carrots with Herbed Garlic Oil Fresh from the field, into your oven. A sweet, earthy, and aromatic side dish that celebrates our farm’s bunched spring carrots. 🌱 From the Field Our bunched spring carrots are one of the most-loved early crops of the season — tender, sweet, and packed with earthy flavor. We pull them fresh from the soil, wash them gently by hand, and bundle them for your kitchen. This recipe lets their natural taste shine. 🧄 Ingredients (serves 4) 1 bunch Wild Flight Farm spring carrots (about 6–8 carrots, with tops if possible) 2 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon chopped fresh herbs (we love thyme, dill , or parsley — use what’s in season) ½ teaspoon sea salt ¼ teaspoon ground black pepper Optional: a drizzle of honey or a splash of lemon juice 🔥 Instructions Preheat your oven to 400°F (200°C). Prep the carrots : Trim the tops, leaving a little green if you like for presentation. ...