Ok Darcy - here are some of our faves:
BROCCOLI SALAD
1 head broccoli, chopped (but not pulverized!)
4 slices vegetarian bacon, cooked and crumbled (of course you can use the real stuff
)
1/2 cup red onion, chopped
1/2 cup dried cranberries (or golden raisins)
3/4 Mayo product of your choice
2 Tbs. white vinegar
1.5 tsp honey
1/4 cup sunflower seeds
salt and pepper to taste
Whisk mayo, vinegar, honey, and salt and pepper in bowl. Add broccoli, bacon, onion, and dried cranberries/raisins. Chill. Top with sunflower seeds right before serving.
I don't really have a recipe for the wheatberry salad, but here goes:
WHEATBERRY SALAD
1 cup dry wheatberries, cooked (just add to a pot of boiling water and cook until tender and chewy then drain)
1 cup tomato, chopped (any kind of tomato works and you can use cherry, grape, pear, sungold, etc.)
2 scallions, chopped (white and light green parts)
1 large clove garlic, chopped
1/2 cup colored bell pepper, chopped
olive oil
balsamic vinegar
fresh basil (you can try other herbs that your family likes too, we're just basil freaks)
mozzarella balls (or in your case feta
)
Cook wheatberries and cool. Add all the other chopped stuff. Stir to mix. Add the oil and vinegar to taste - I probably use about 2 tablespoons of the oil and 1 tablespoon of the vinegar. If you like a wetter salad add more or use more oil then vinegar if you aren't fans of a lot of vinegar, etc. Season with salt and pepper. Chill.
QUINOA PILAF
2 tsp. oil
1/2 red bell pepper
2 cloves garlic, minced
1 cup quinoa, rinsed
1 cup water
1 cup broth (chicken or vegetable)
salt and pepper
2 scallions
2 Tbs. sesame seeds
Heat oil. Add bell pepper and garlic. Cook 1 minute. Add quinoa. Cook 2 minutes. Add liquids, salt, and pepper. Boil. Reduce heat. Cover and simmer 12 minutes. Add scallions and sesame seeds.
CURRIED CHICKPEAS
1 Tbs olive oil
1/2 small onion, sliced thin
2 cloves minced garlic
1.5 cups cooked chickpeas or 1 15 oz. can chickpeas
1 large carrot, sliced thin
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp cumin
dash cayenne pepper
1 tsp honey
Heat oil in skillet. Add onion and garlic and saute 2 minutes. Stir in chickpeas, carrot, spices, honey, and 1 cup water. Cover and simmer 2 minutes.
BLACK BEAN, RICE, AND CORN SALAD
1/2 cup water
1 tsp salt
1/4 brown rice
3 Tbs lime juice
1 Tbs olive oil
black pepper
1 clove minced garlic
1/2 cup cooked black beans
1/2 cup corn kernels
2 Tbs chopped parsley
Cook rice. Add rest of ingredients. Toss. Let stand 15 minutes or until cool.
BULGUR WITH DRIED CRANBERRIES
1 cup bulgur wheat
2 cups peeled cubed cucumber
1 cup dried cranberries
1/3 cup thinly sliced scallions
1 cup finely chopped parsley
1 tsp grated lemon rind
1/3 cup fresh lemon juice
1/3 cup olive oil
1/2 tsp salt
1/2 tsp pepper
Place bulgur into a large bowl and cover with 2 cups boiling water. Cover and let stand 30 minutes. Fluff with fork. Add remaining ingredients and toss gently to combine.
ASIAN SLAW
1 head napa cabbage, shredded
2 large carrots, shredded
1 bell pepper (any color), sliced thin
2 Tbs peanuts roughly chopped
Combine all these in a bowl.
Dressing: 1.5 tsp olive oil, 1.5 tsp sesame oil, 1 Tbs seasoned rice vinegar, 2 tsp soy sauce, juice of 1 lime, 1/2 tsp sugar (I use evaporated cane juice instead of white sugar). If you like a bit of heat you can add some red pepper flakes to taste. Pour over slaw and toss. Top with peanuts.
TWO-RICE SALAD WITH ALMONDS (I cook big batches of rice on my days off and freeze it in 2 cup baggies. Easy to grab out of the freezer in the morning to make salads or fried rice at night)
1.5 cups uncooked brown rice (can use quick cooking if you like)
1 cup uncooked wild rice
10 ounces fresh or frozen peas
1/2 cup scallions (green and white parts), sliced thin
1/4 cup chopped red bell pepper
1/4 to 1/3 cup oil (sunflower, canola, safflower)
1/4 cup tarragon vinegar (or you can use 1/4 white vinegar with some chopped fresh tarragon or dried tarragon)
2 Tbs dijon mustard
salt to taste
1 Tbs freshly grated ginger root
1 tsp fresh ground pepper
2/3 cups sliced almonds, toasted
Cook rices per directions. Combine in a large bowl and let cool. Add peas, scallions, and red pepper. In a small bowl whisk together oil, vinegar, mustard, ginger, salt,and black pepper. Stir into rice mixture and add almonds and toss well.
If you want some recipes let me know, I'd be happy to copy and paste some for you 
