Great for red meats like beef, venison and pork
1/2 cup soy sauce
3 T veg or olive oil
2 cloves garlic, minced
1 T grated fresh ginger or 3/4 teaspoon ground ginger
3 T honey
Whisk together, use as a marinade or cook meat right in the sauce.

1/4 pound baby kale or mixed greens
1/2 head red cabbage, shredded (optional)
1/2 c sliced scallions or cucumber or shredded carrot
1 c pumpkin or sunflower seeds
1 c dried cranberries or raisins
Toss these ingredients. Prepare dressing from ingredients below and toss again.

Dressing:
1/4 c cashew or peanut butter (optional)
Juice from one lemon
2 T dark honey
2 T Dijon mustard
4 T olive oil
Salt and pepper to taste
Mix dressing ingredients thoroughly or in a blender and pour over salad, tossing as necessary.

2 T lime juice
1 T honey
1/2 tsp salt
1/3 c extra-virgin olive oil
3/4 lb carrots, peeled, trimmed, and shredded
1 tart green apple, cored and cut into 1/4 inch diced pieces
2 T chopped fresh parsley

For dressing, whisk together juice, honey, and salt. Drizzle in oil, whisking constantly, until combined well, set aside. In a medium bowl, combine carrot, apple, and parsley. Toss with dressing and serve. Cover and refrigerate up to 12 hours.

Makes 4 servings

1 1/3 c all-purpose flour
1/2 c whole wheat flour
3 T sesame seeds
1 T honey
1/2 tsp baking soda
1/4 tsp salt
1/4 c cold butter or margarine
1/2 c buttermilk

Preheat oven to 400. In a large bowl, mix dry ingredients and seeds. Cut in butter. Stir in buttermild, mixing til dough holds shape. Pinch off pieces and roll into 1 inch ball. Roll out on floured board to make paper thin. Keep work surface and board well floured. Place rounds on ungreased baking sheet. Bake 6 to 8 minutes or until golden brown. Cool in rack until crisp (3 to 5 minutes).

Makes about 30 rounds