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 were down right delicious. Thank you very much leftovers, you've done me well once again.

Ballard Farmers Market

Another sunny day in Seattle this sunday (sunny day count: 4 for 15), so we headed to the Ballard Farmer’s Market for a produce filled family outing.

More Seattle Eats

let’s look at pictures of food! okay

Some leftover pasta I doctored up for my dad to have for dinner: fettucini with ricotta & olive oil…I added some pancetta, spinach & garlic scapes



and that’s just the beginning…

Shaved Zucchini Salad

I mentioned I went to Boston this past weekend, but what I didn’t tell you a bout was the marvelous meal we made for dinner on the fourth.

Here’s a quick shot of the whole meal: Grilled corn with lime and cotija cheese, seared scallops on a bed of arugula & spinach, bruschetta with fresh mozzarella & a lovely shaved zuchini and fresh pea salad.

I’ll share all the recipes at a later date but for now let’s talk zucchini.

It was super tasty and light, a great summer salad my friends!

Check out the recipe…