With a bowl full of cooked wheat berries and fresh lettuce, I couldn’t decide between a grain salad and a traditional green salad. Ultimately, I mixed the cooked wheat berries with diced celery and carrots, and then tossed it in a dressing of canola oil, balsamic vinegar, garlic salt, and cayenne pepper, and finally mixed in some torn lettuce and a sprinkle of asiago cheese. My family enjoyed the salad, even though it was just a bit difficult to keep those wheat berries on the fork.

Dinner entertainment included this graceful bird, on the hunt for his own dinner.

• Salads