Despite the mild winter, I have longed for this year’s spring. The rebirth the world takes on each year has never felt more necessary. With each new bud forming and tree blossoming, I find my spirits lift higher and higher. And now here we are with gardens and farmers’ markets on the verge of spilling forward with this season’s bounty.
I can’t think of a better way to capture all of spring’s flavors than in a tortilla. This is a tried and true recipe that’s made weekly in my house. It’s simple, it’s forgiving, and it’s flexible. The original recipe calls for spelt flour and that is my preference, but if we run short on spelt and have to mix in a little cassava flour or swap for whole wheat those work too. I even use this exact recipe for pizza dough, but that’s for another day.
The recipe below is the doubled version of the original recipe because I cannot imagine sharing this gem other than exactly the way we use it each week. This means there are always enough tortillas. If for some reason we only roll a few out, then there’s dough in the fridge to whip up a quick tortilla with breakfast or lunch or to give the babes dough to play with when I’m cooking something else.
In filling tacos, as with the rest of my meal planning, I tend to put ingredients into categories and build my meals from there. I pick one or two ingredients from each category: protein, veggies, fruit, and garnish. Protein includes meat, fish, legumes, tofu; garbanzos and black garbanzos in the taco pictured here. Veggies, in this season, include cabbage, lettuces, radish, young onions, shredded carrots. Fruit for this taco, avocado, and soon berries and stone fruits to choose from. As garnish, we like cilantro, microgreens, local sauerkraut, and local cheese.
Erin McCarthy Bianchi is a Registered Dietitian and all-around local food lover. She and her two daughters spend many hours in the kitchen cooking and eating. Follow Erin on Instagram @thefarmerandthecook for more simple recipes using local ingredients.