In honor of National Honey Bee Day I thought I would share with you some unique recipes that use honey. National Honey Bee Day was Aug. 17, and is an awareness day started by beekeepers in the United States to build community awareness of the bee industry, through education and promotion.

The goal of National Honey Bee Day is to, "Bring together beekeepers, bee associations, as well as other interested groups to connect with the communities to advance beekeeping.” Our local area organization the Neuse Regional Beekeepers boasts more than 70 members.

Bees are very important because they are the leading pollinators in the world. Humans depend on pollinators to help produce food crops. These pollinated crops contribute to one-third of the world’s food supply, according to Nature.com.

Without bees, the produce section at your local market would be reduced by up to 50 percent and could pose a major threat to global agriculture. Some of the foods that are produced from pollinated plants include apples, lemons, carrots, onions and broccoli.

Grab some local honey and give these a try!

Sweet and Sour Slaw
4 cups shredded cabbage (about a 1/2 head)
1/2 cup sliced red or green bell peppers
2 tablespoon cider vinegar
1 tablespoon vegetable oil
1 tablespoon honey
1/2 teaspoon fennel seeds
1/4 teaspoon oregano

Combine ingredients together in large mixing bowl. Mix well and refrigerate until ready to serve. This slaw will keep for one day in the refrigerator.

Serve chilled on a salad plate.

Serves 4. Each 1 cup serving contains: Calories 71, Total Fat 3.5g, Cholesterol 0mg, Sodium 14mg, Carbohydrates 10g, Dietary Fiber 2g,

Corn Pudding
2 cups skim milk
1 tablespoon mashed potato flakes
4 tablespoons honey
1/2 cup corn meal
2 cups corn kernels (fresh or frozen)
1 cup diced green and red bell pepper

Place all ingredients in a medium-sized sauce pan. Bring to boil, stirring frequently. Cook until peppers are tender and pudding is thick - about 3-5 minutes. Scoop onto plate and serve hot.

Serves 8, each 1/2 cup each serving contains: Calories 126, Total Fat 0.5g, Cholesterol 1mg, Sodium 33mg, Carbohydrates 30g, Dietary Fiber 1.3g

Ginger-Roasted Vegetables
2 teaspoons honey
1 teaspoon sesame oil
1/2 teaspoon freshly grated ginger root
1/4 teaspoon ground ginger
Pinch cayenne pepper
1/2 pound eggplant, cut into slices or chunks (I am not an eggplant fan so I roast squash)
1 medium onion, quartered
1 medium tomato, quartered
1/4 pound mushrooms, washed and halved
1 large carrot, cut into thick diagonal slices
4 cups brown rice, cooked

In a large bowl, stir together honey, sesame oil, ginger and cayenne. Preheat oven to broil.

Toss vegetables with ginger mixture. Arrange vegetables on a nonstick baking pan; pour the remaining sauce over vegetables. Broil vegetables until browned and tender, about 15 minutes. Serve immediately over cooked brown rice.

This dish goes well with grilled chicken or fish.

Serves 4, each 1 ½ cup serving contains: Calories 280, Total Fat 2.5g, Cholesterol 0mg, Sodium 15mg, Carbohydrates 56g, Dietary Fiber 3g

Honey Mustard Vegetables
1 cup sliced zucchini
1 cup sliced carrots
2 cups sliced cauliflower
2 cups chopped onion
1 tsp minced garlic
3 tablespoons honey
2 tablespoons stone ground mustard
2 tablespoons red wine vinegar

Preheat oven to 350 degrees. Place vegetables in large ceramic baking dish. Mix the garlic, honey, mustard and vinegar in a small mixing bowl. Drizzle the mixture over the veggies. You can always substitute the vegetable for the ones that are currently available freshly picked. Cover the dish with foil and place in the oven; bake for 15 minutes or until the veggies are tender. Stir and serve hot.

Serves 4, each 1 cup serving contains; Calories 118, Total Fat 0.5g, Cholesterol 0mg, Sodium 119mg, Carbohydrates 27g, Dietary Fiber 4g

Asian Wrap
1/2 cup cubed firm tofu (not silken)
2 tablespoon lite soy sauce
2 teaspoon honey
1 teaspoon sesame oil
1/2 teaspoon sesame seeds
1/2 teaspoon five spice seasoning
1 cup broccoli florets, rinsed with water
1/2 cup sliced carrots
1 cup sliced mushrooms
2 cups cooked brown rice
4 whole wheat tortillas

Marinate the tofu with the soy sauce, honey, sesame oil, sesame seeds and five spice seasoning in a small bowl and set aside.

Place the broccoli, carrots and mushrooms together in a covered microwave container. Cook on full power until the veggies are almost tender, about 4 minutes.

Heat the tortillas in the microwave until warm, about 20 seconds.

Combine the veggies, brown rice and the tofu mixture. Divide this filling among the warm tortillas and roll them up. Serve warm.

Serves 4, each tortilla serving contains: Calories 244, Total Fat 4.2g, Cholesterol 0mg
Sodium 454mg, Carbohydrates 43.2g, Dietary Fiber 12.4g.