Wild Flight Kitchen

  Classic Cabbage Rolls with Farm-Fresh Cabbage Tender cabbage leaves wrapped around a hearty, savory filling of rice, vegetables, and ground meat, then baked in a rich tomato sauce. A true comfort food that brings warmth to the fall season. 🌱 From the Field Our winter cabbages are crisp, sweet, and full of flavor — perfect for traditional cabbage rolls. This recipe highlights how versatile cabbage can be, transforming it from humble field produce into a family-favorite meal that tastes like home. 🧺 Ingredients (makes about 12 rolls) For the rolls: 1 large Wild Flight Farm cabbage 1 lb ground beef, pork, or turkey (or lentils for a vegetarian option) 1 cup cooked rice 1 small onion , finely chopped 2 cloves Wild Flight garlic , minced 1 carrot, grated Salt and pepper to taste For the sauce: 1 can (14 oz) crushed tomatoes or tomato sauce 1 tablespoon tomato paste 1 teaspoon paprika 1 teaspoon dried herbs (thyme or oregano) ½ teaspoon ...

  Fall Pear Salad with Walnuts & Goat Cheese A simple, elegant salad that celebrates the sweetness of ripe Bartlett pears, balanced by creamy goat cheese, crunchy walnuts, and a light vinaigrette. It’s the taste of fall in every bite. 🌱 From the Field Our Bartlett pears are at their peak — golden, juicy, and fragrant. Grown with care and ripened on the tree, they bring natural sweetness and a soft, buttery texture that pairs beautifully with crisp greens and earthy nuts. 🧺 Ingredients (serves 2–3) 2 ripe Bartlett pears , sliced 4 cups Wild Flight spring mix or arugula ¼ cup crumbled goat cheese ¼ cup toasted walnuts or pecans 1 tablespoon honey or maple syrup (optional) For the vinaigrette: 2 tablespoons olive oil 1 tablespoon apple cider vinegar or lemon juice 1 teaspoon Dijon mustard ½ teaspoon honey Salt and pepper to taste 🔥 Instructions Prepare the dressing: In a small bowl, whisk together olive oil, vinegar, mustard, hone...

  Creamy Fall Leek & Potato Soup A cozy, comforting soup that celebrates the sweetness of fall leeks — blended with potatoes and herbs into a creamy, satisfying bowl perfect for chilly days. 🌱 From the Field Our leeks are harvested at their peak — tender, mild, and full of flavour. They bring a subtle sweetness and depth to fall dishes, making them the perfect base for this nourishing soup. Pair it with crusty bread for a simple weeknight meal or serve as a starter for a cozy autumn dinner. 🧺 Ingredients (serves 4-6) 3 medium Wild Flight Farm leeks , trimmed, cleaned, and sliced 2 tbsp olive oil or butter 3 medium potatoes , peeled and diced 1 onion , chopped 4 cups vegetable or chicken broth 1 cup milk or cream (optional for extra creaminess) Salt and pepper to taste 1 tsp fresh thyme or ½ tsp dried thyme Optional garnish: chopped chives, drizzle of cream, or croutons 🔥 Instructions Prep the leeks: Slice leeks lengthwise and rinse th...

   Fresh Fall Salad with Local Dressing A quick, nourishing salad that celebrates the best of the season — crisp farm-fresh greens paired with our new locally crafted dressings. Perfect for a light lunch, a colourful side, or a healthy addition to your kid’s lunchbox. 🌱 From the Field With freshly harvested lettuce, tender spring mix, and peppery arugula, this salad is a celebration of everything we love about fall produce — colour, crunch, and nutrition. Tossed with our small-batch, locally made dressing, it turns everyday greens into something special. 🧺 Ingredients (serves 2-3) 4 cups mixed Wild Flight greens (lettuce, arugula , or spring mix) 1 cup cherry tomatoes , halved 1 cucumber , sliced 1 small carrot , grated ½ red onion , thinly sliced ¼ cup crumbled feta or goat cheese (optional) 2–3 tbsp locally crafted salad dressing 🥄 Instructions Wash & prep : Rinse and dry your greens thoroughly. Place them in a large salad bowl. Ad...

  Juan’s Grandma’s Mexican Salsa A family favorite passed down through generations — this salsa blends fresh jalapeños, ripe tomatoes, and onions into a vibrant, flavorful staple that’s perfect for any table. 🌱 From the Field Made with sun-ripened Roma tomatoes, fiery jalapeños, and crisp onions, this salsa is a true celebration of fresh ingredients. Simple, authentic, and packed with love — just the way Grandma made it. 🧺 Ingredients (makes about 3 cups) 6 ripe Roma tomatoes 2–3 fresh jalapeños (adjust to taste) 1 medium Wild Flight Farm onion , quartered 2 cloves Wild Flight Farm garlic , unpeeled ½ cup fresh cilantro , chopped Juice of 1 lime Salt to taste 🔥 Instructions Roast the vegetables : Place tomatoes, jalapeños, onion, and garlic on a baking sheet. Broil or roast at 450°F (230°C) for 10–15 minutes, turning once, until lightly charred. Peel garlic : Remove skins from garlic cloves once cool. Blend : In a blender or food proces...

  Summer Leeks with Lemon & Herbs Tender, mellow leeks paired with bright lemon and fresh herbs — a simple, elegant dish that makes the most of this seasonal favorite. Perfect as a side, tossed into salads, or layered on toast. 🌱 From the Field Our summer leeks are slender, tender, and sweeter than their winter cousins. Their mild onion flavor shines when gently cooked, making them a versatile base for light summer meals. 🧺 Ingredients (serves 4) 3–4 Wild Flight Farm summer leeks 2 tablespoons olive oil or butter 2 cloves Wild Flight Farm garlic, minced 2 tablespoons lemon juice 1 tablespoon fresh parsley or dill, chopped Salt & pepper to taste Optional: sprinkle of Parmesan or crumbled feta 🔥 Instructions Prep the leeks : Trim roots and dark green tops, leaving tender white and light green parts. Slice lengthwise and rinse well. Cut into 2-inch pieces. Cook : Heat oil or butter in a skillet over medium heat. Add garlic and sauté fo...

  Hungarian Lecsó (Pepper & Tomato Stew) A traditional Hungarian comfort food, this vibrant stew celebrates the sweetness of peppers and tomatoes, gently simmered with onions and paprika. Delicious on its own, or as a base for eggs, sausage, or lentils. 🌱 From the Field Made with peak-season peppers, tomatoes, and onions, lecsó is simple, hearty, and naturally vegetarian. It’s a perfect way to enjoy the abundance of the harvest in one dish. 🧺 Ingredients (serves 4–6) 3 tbsp sunflower oil or olive oil 2 medium onions , sliced 2 tbsp Hungarian sweet paprika 4–5 bell peppers (mix of red, yellow, and green) , sliced into strips 4 large ripe tomatoes , chopped (or 2 cups canned tomatoes) Salt & pepper to taste Optional Add-ins 1 spicy pepper (serrano or hot Hungarian), sliced, for heat 2–3 eggs, cracked directly into the stew and stirred in at the end 1–2 sausages (Hungarian kolbász or smoked sausage), sliced 1 cup cooked Wild Flight organi...