Line a 9-inch square pan with parchment paper and set aside. In a small sauce pan over medium heat, gently bring the honey to a boil and allow to boil for one minute. Remove the boiled honey from the heat, then stir in the peanut butter and salt until smooth.

Place the cereal in a large bowl, then pour the peanut butter and honey mixture over the top. Stir well until the cereal is well coated.

Press the mixture into the prepared pan; press hard to pack bars tightly. Allow the bars to cool for one hour, or until completly hard before slicing and serving.

Store in sealed container in the fridge for best shelf life. Serve at room temperature.

Combine all ingredients except topping in a large skillet.

Bring to a boil. Then reduce heat to low. Cover and simmer until grains are tender, about 15-45 minutes. Stir occasionally and add liquid if too dry. Add topping before serving.

Preheat oven to 350 degrees.

Combine all ingredients except topping in a casserole dish. Cover with aluminum foil and bake until grains are tender, about 50 to 60 minutes. Add topping and serve.

Get out four small glasses. Wash all fruit.

Divide the strawberries among the glasses.

Sprinkle granola over the strawberries.

Divide blueberries and place on top of granola.

Spoon the yogurt on top of the blueberries.

Enjoy! Refrigerate leftovers within 2 hours.

Once peas are soaked, add ham bone, onion, salt, pepper and parsley (or other herb). Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.