Rye Berry Salads

While I was home we discovered a bag of rye berries we had purchased at the farmers market a while back and decided to finally cook em up.

My mom soaked them overnight and then simmered them in some salted boiling water until they were done/tender.

And then no one really knew what to do with them so I threw together these two salads with the help of some leftovers.

Salad number one (Lefty)

• roasted sweet potatoes
• avocado
• tomato
• steamed zucchini
• cilantro
• olive oil
• dijon mustard
• s&p

Salad number two ladies and gentleman (Righty)

• ginger marinara sauce from pasta & co.
• castelvetrano olives
• pickled raisins from Boat Street Pickles
• parmesan
• olive oil
• s&p

Not too shabby, actually I’d go as far as to say these down right delicious. Thank you very much leftovers, you’ve done me well once again.