Fresh Berry Tacos

These fresh berry tacos are downright tasty in a juicy, creamy, healthy kind of way. All the kids at my house are convinced that you can put almost anything in a taco and it will taste good. While I don't know if I'd go quite that far, I am almost as much of a taco fanatic as they are. I can say with certainty that you can eat tacos for every meal, plus dessert and snacks too!

With a dollop of ricotta cheese, a light dressing, and a pile of sweet, fresh berries, these tacos are a little bit breakfast, a little bit dessert, and a little bit snack food – it all just depends on the time of day you choose to eat them. It's a versatile recipe, and when it comes to cooking for a family, there is nothing I appreciate more in a recipe than a lot of room for flexibility.

My kids are not picky eaters. When it comes to breakfast, however, they can be mighty particular. The problem isn't that they don't like a lot of things because they will eat almost any breakfast food I put in front of them. The problem is that they want variety. "We already had oatmeal on Monday. We can't eat it again this week," or so they tell me. If it was eggs yesterday, it can't be eggs today. Admittedly, it's a rather obnoxious problem.

These fresh berry tacos are my solution to the problem. Right now, we are mixing it up with different kinds of berries. Once that loses appeal, I think I will switch out the ricotta for plain yogurt. I might even ditch the dressing too and throw in vanilla yogurt next. And when that stops doing the trick, I will add sliced peaches and bananas into the mix too. See what I mean? You can adapt this recipe to what is in season and to individual preferences within your own family of eaters. Tacos are the best!

If you're not quite ready to trade in your morning oatmeal and toast for a fresh berry taco, you can still make a plan to enjoy it later in the day. It makes a healthy after school snack and a light dessert too. No matter when you enjoy it, you will find that berries + tacos are a winning combination! 

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Fresh Berry Tacos Recipe

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Ingredients

For the Dressing:

• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1 teaspoon lemon juice
• 1/2 teaspoon cinnamon

For the Tacos:

• 6 flour tortillas, soft 6 inch, warmed
• 3/4 cup raspberries, fresh
• 3/4 cup blackberries, fresh
• 3/4 cup blueberries, fresh
• 1 cup ricotta cheese

Directions

1. In a small bowl, whisk together all of the dressing ingredients.
2. In a large bowl, gently toss the berries with the dressing until well combined.
3. Spread a heaping spoonful of ricotta down the middle of each tortilla.
4. Spoon the berry mixture across the top of each tortilla. Enjoy. 

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Coal-Roasted Eggplants

Bon Appétit  | July 2013

by Melissa Hamilton and Christopher Hirsheimer

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photo by Hirsheimer & Hamilton

yield
Makes 4 servings

active time
30 minutes

total time
1 hour 30 minutes

Once you've charred them, you can drizzle these eggplants with your best extra-virgin olive oil and sprinkle with some coarse salt for a simple side. But they're even better paired with one of the three luscious sauces (Yogurt and Sumac Sauce , Smoky Tomato Sauce , or Lemon-Mint Sauce ) and some grilled flatbread or pita.

Ingredients

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Preparation

Prepare a hardwood-charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).

Place 2 small eggplants (about 1 pound total) directly on coals and cook, turning occasionally, until skins are blackened and flesh has collapsed, 10-15 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 15-20 minutes.) Transfer to a rimmed baking sheet and let cool slightly.

Carefully remove skins from eggplants, leaving stems intact. Place eggplants on a wire rack set inside the same rimmed baking sheet and let stand 30 minutes to allow excess water to drain. Just before serving, split lengthwise and serve with desired sauce.

my notes

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