Wild Spark Kitchen

Street Address

South Philadelphia, PA

3025280878

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Wild Spark Kitchen

Contact

Wild Spark Kitchen is a Wilmington & Philadelphia based company, serving clients across the Mid-Atlantic

T: 302-528-0878
E: wildsparkkitchen@gmail.com

Social Media

Follow Me on Instagram @WildSparkKitchen

A deconstructed Taco Tuesday. Lots of fun things in here, mostly just felt like stuffing myself with a bunch of protein and vegetables and color. .
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#vegan #veganfood #eattherainbow #roastedveggies #wildrice #quinoa #beans #radishes #buddha

Okay, a very fair and accurate criticism is that this pie isn’t much to look at (that latticework, my god... 😂 did I have a seizure?), but damn if this wasn’t the tastiest dang dessert I’ve ever made! Organic strawberry and rhubar

Titled: A meal I think I’ve been served in a restaurant before. .
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Put the @greenmeadowfarmpa box to work with a fresh corn polenta, sautéed brassica rabe (plus kale and chard stems) and orange, with Montreal Steak seasoned Cremona, o

Just made my new favorite food — spring pasta 🤤. Mung bean fusilli with sautéed hickory nuts, scallion, asparagus, and green peas, in an oat cream, nooch, and lemon sauce with tarragon and sea salt. Light, fresh, bright, tangy, tender,

It’s a savory sweet potato pie! .
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Took @jessica_prescott_ ‘s recipe, made the crust exactly as described with the addition of a little rye flour, and took some liberties with the filling, using instead my favorite purple sweet potatoes

Collected a few bunches of cherry blossoms in the ‘burbs yesterday and made a Cherry Blossom and Huckleberry Jam 🤙🏼 Sweet and Floral with just a little Earthiness, going to try this jam on some brownies or with some of the tahini I roasted an

Okay, not the most photogenic, but holyyyyy heck these beet balls were tasty A.F. 🤤 Gonna find some way to refine the recipe this week, but I think using pecans and fennel seeds was a big part of the magic combo. Didn’t feel like eating pasta

Haven’t made veggie rolls in a hot minute, but when you’ve got a a two-year-old pack of unopened nori sheets, a cup of sushi rice in the cupboard, and some time.... you go for it. I’ll be honest, it did not take as much time to put

I was “inspired” by my frosted-over large bag of frozen organic broccoli to just f***ing use it already, geez! I’m not a huge broccoli fan unless it’s expertly cooked (because dryed out or soggy broccoli is vomit-inducing). N

Pumpkin, Rosemary, and Hazelnut Cream soup/stew! With chickpeas and kabocha squash chunks and sautéed red onions and white balsamic for good measure. It was soooo thicc and I ate it all and ruined my appetite for the rest of the day but I&rs

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