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Peanut butter and honey granola bars are loaded with nuts and seeds for a hearty on-the-go snack the whole family will enjoy.
cooking.nytimes.com
A wheatberry is the whole wheat kernel You can grind it to make flour, but if you boil it like a bean, you’re left with a delicious whole grain that has a nutty flavor and pops in your mouth when you eat it This simple wheatberry salad from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., is made with dried cranberries, sautéed red onion, carrots and celery then tossed with a light mustard vinaigrette
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Give your taco fillings a Caribbean twist.
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Get Peanut Butter and Jelly Donut Sandwiches Recipe from Food Network
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Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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If you can't find lo mein noodles, spaghetti is an excellent substitute in this super-fast takeout remix. 
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Get Cold Peanut Soba Noodles With Chicken Recipe from Food Network
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This is a simple way to prepare tasty wild salmon!
Ingredients: salmon, olive oil
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Get Veal Parmigiana Recipe from Food Network
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Whole wheat flour and millet are mixed with hemp seeds, flax seeds, and chia seeds in this hearty, multigrain seeded bread recipe.
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Spice up your side dish game and kick up your country fried potatoes a notch by adding Hatch chiles.
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Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.