A two tablespoon serving of wheat germ provides 50 kcalories, 1 gram of fat, and 4 grams of protein. In addition, you'll get hefty doses of vitamin E (a powerful antioxidant), folic acid (necessary for preventing birth defects), zinc (crucial to a healthy immune system), plus magnesium, thiamin, and phosphorous. Not a bad deal, if you ask me.
Kretschmer is my brand of choice, the one that comes in a glass jar with a red label. The company also produces a honey-toasted variety, which is equally delectable, although not as versatile in recipes. The nutritional stats are very similar. Something to note if/when you buy this miracle food: store it in the refrigerator. The germ of the wheat plant contains essential oils that may go rancid if kept at room temperature for too long. Play it safe and stash it in the fridge.
I use wheat germ in multiple ways (as evidenced by its large number of tags in the right-hand column of this page); some are sweet, while others are savory. Most often, I use wheat germ as a healthier and less sugared alternative to granola; it provides a similar crunch and texture element. Try it mixed into yogurt (especially with pumpkin!--see below), sprinkled atop an evening smoothie, or poured over fresh or frozen fruit. Also, wheat germ makes a lovely complement to chopped nuts in any of the aforementioned snacks, so get chompin'.
In addition to snacking, wheat germ can play a starring role in your breakfast routine. It makes the perfect addition to hot oats, cold cereal, or overnight oatmeal. Consider pairing it with ground flax for a nutritional superstar duo. 
I've experimented with wheat germ in baked goods as well. (Yes, I realize that these bran muffin tops look like hamburger patties).
If you're looking for a more savory way to enjoy wheat germ, try using it as a breading. One of my favorite it methods is to dredge pieces of tofu in a wheat germ-spiced mixture. Make sure the tofu is wet when you do this, otherwise consider using dijon mustard as a "sticking" agent. Bake them in the oven until slightly browned, and you've got a toasty batch of "tofu sticks" or "tofu fingers." For mock-fish sticks, include some kelp granules in the spice mixture; for mock-chicken fingers, use the dijon mustard method mentioned above. These sticks/fingers clearly are meant to be dipped, so feel free to use your favorite sauce as an accompaniment. My personal favorite is the Peanut Passion Sauce from ED&BV. 
A final random (although tasty!) way to incorporate wheat germ into your diet is to use it as a salad topper. As a lover of all things crunchy, I like to add a little texture to my salads with the addition of nuts, soynuts, ...or wheat germ! I recommend pairing it with a sweet dressing, such as a berry-based concoction.
The possibilities for wheat germ dishes are limitless. For more ideas, check out Kretschmer's website.
