1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten
3/4 cup buttermilk
3 tablespoons honey
2 tablespoons vegetable oil

1. Preheat the oven to 375 degrees.
2. Combine cornmeal, flour, baking powder and baking soda in a large bowl.
3. In a separate bowl, whisk together eggs, buttermilk, honey and oil.
4. Slowly combine the wet ingredients to the dry, mixing until just blended.
5. Pour batter into greased muffin tins and bake until golden brown and a toothpick can be inserted into the center and come out clean, about 20-25 minutes.
6. Remove muffins and cool on a wire rack.

Makes 12 muffins

2 pound sirloin bison roast
1 tablespoon olive oil
1 bulb garlic, chopped
3 tablespoons fresh sage, chopped
3 tablespoons fresh oregano, chopped
1 teaspoon black peppercorns
1/2 cup whole grain mustard
1 tablespoon honey
salt

1. Preheat oven to 275 degrees.
2. Heat olive oil in a large ovenproof skillet over medium-high heat.
3. Rub roast with salt. Brown all sides, about a minute per side, in the skillet.
4. Meanwhile, combine sage, oregano, peppercorns, garlic, mustard and honey in a bowl.
5. Spread honey mustard mixture over the roast and transfer to the oven.
6. Roast until it reaches an internal temperature of 140 degrees for rare. Allow meat to rest for at least 20 minutes before slicing.

Makes 1 roast

4 six ounce pork tenderloin steaks

1/2 cup soy sauce
2 teaspoons minced garlic
1 tablespoon minced ginger
1/4 cup flour
1/4 cup cornstarch
salt and pepper
2 tablespoons vegetable oil

1/2 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon sesame oil

4 long slices cucumber

1. Combine soy sauce, garlic, ginger, flour and cornstarch. Rub pork with salt and pepper, toss in cornstarch mixture and refrigerate overnight.
2. Remove pork from the fridge and discard excess marinade. Heat oil in a large skillet over medium-high heat and fry the pork until golden brown. Drain on paper towel.
3. Whisk together ketchup, sugar, vinegar and honey.
4. Heat vegetable and sesame oil together in a large skillet over medium-low heat. Add the pork and sweet and sour sauce, simmering until pork is tender, about 15-20 minutes.
5. Remove pork from the sauce and wrap cucumber slice around it, securing with a toothpick. Spoon over extra sauce to serve.

Makes 4 servings

3 cups cauliflower florets
1 tablespoon vegetable oil
1 cup sour cream
2 tablespoons vinegar
1 tablespoon honey
1 teaspoon ginger puree
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon red pepper flakes
3 scallions, chopped
salt and pepper
water

1. Bring water to a boil and steam cauliflower over it until slightly tender. Run under cold water to stop the cooking and to cool.
2. Heat oil in a skillet over medium heat and add ginger, cumin, coriander, nutmeg and red pepper flakes, stirring until lightly browned.
3. Allow spice mixture to cool and combine with sour cream, vinegar and honey.
4. Season dressing with salt to taste and combine with cauliflower in a bowl. Refrigerate for at least an hour.
5. Garnish with scallions to serve.

Makes 4 servings

1 small cucumber
2 large carrots
1 medium apple
2 stalks celery
1/4 small red onion
2 tablespoons honey
2 tablespoons lime juice
salt and pepper

1. Grate cucumber, carrot, apple, celery and onion and combine in a bowl.
2. Combine honey, lime juice, salt and pepper and coat grated vegetables. Refrigerate before serving.

Makes 6 servings

4 six ounce pork chops
2 tablespoons vegetable oil
2 tablespoons honey
4 sage leaves, chopped
1 sprig rosemary, chopped
salt and pepper

1. Preheat oven to 500 degrees with an ovenproof skillet inside.
2. Coat pork chops with vegetable oil and season with salt and pepper.
3. Put pork chops in the hot skillet and place in the oven, cooking until fully cooked, about 15 minutes.
4. Meanwhile, combine honey, sage and rosemary.
5. Pour honey dressing over pork chops to serve.

Makes 4 servings

4 six ounce salmon steaks
1/4 cup honey
1 tablespoon ginger puree
1 tablespoon lemongrass
1 tablespoon coriander seed
2 teaspoons soy sauce
sea salt

1. Preheat grill to medium.
2. Prepare salmon steaks by removing the center bone and the ribs attached to it. Cut a 1" slice off of the bottom of one side of the steak, leaving the skin. On the other side of the steak, cut 1" of the skin off of the salmon. Curl the meat-trimmed side into the center of the steak and wrap the other side around, forming a circular patty. Secure with twine.
3. Crush coriander seed with a pestle and mortar and add honey, ginger, lemongrass and soy sauce to it.
4. Season salmon with sea salt and place on the grill. Cook until the meat can be gently removed with a 2 prong fork, then rotate 90 degrees.
5. Flip the salmon steaks and baste with prepared sauce. Again, rotate 90 degrees when the steak can be easily removed from the grill.
6. Continue grilling to desired doneness, basting occasionally. Discard twine before serving.

Makes 4 servings

4 chicken breasts
3 cloves garlic, crushed
2 tablespoons lemongrass, crushed
1 tablespoon ginger puree
1 shallot, crushed
1 tablespoon lime juice
2 tablespoons vegetable oil

1 tablespoon lime juice
2 tablespoons rice vinegar
1 tablespoon ginger puree
2 cloves garlic, minced
1/3 cup honey
1 teaspoon cornstarch dissolved in 3 tablespoons cold water

1. Combine garlic, lemon grass, ginger, shallot and lime juice and marinade chicken overnight.
2. Heat olive oil in a large skillet over medium heat and add the chicken. Fry until crisp, then flip and fry the other side.
3. Reduce heat and cover until chicken is cooked, about 10-15 minutes.
4. Meanwhile, combine lime juice, vinegar, ginger, garlic and honey in a small sauce pan over medium heat. Bring to a boil.
5. Reduce heat and stir in the cornstarch mixture, cooking until thickened.
6. Serve chicken with prepared sauce.

Makes 4 servings

12 inch thin pizza crust
3 tablespoons honey
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/2 cup baby spinach
12 cloves roasted garlic
1/8 small red onion, sliced
2 slices bacon
3 ounces mozzarella cheese, sliced
1 tablespoon parmesan cheese, grated

1. Preheat oven to 350 degrees.
2. Combine honey, balsamic vinegar and minced garlic and set aside.
3. Heat a large non-stick skillet over medium heat and fry bacon until crisp. Remove from the pan and let cool on paper towel.
4. Add the slice of red onion and sauté until tender, separating into rings as it cooks.
5. Brush the honey sauce over the pizza crust, then evenly disperse torn pieces of bacon, spinach, sautéed onion and roasted garlic cloves.
6. Top with mozzarella and parmesan cheese and transfer to a pizza pan. Bake until crust has browned and cheese has melted, about 15-20 minutes.

Makes 1 pizza

1 chicken breast, cooked (preferably grilled) and halved
2 tablespoons cream cheese, softened
1 tablespoon fresh dill, chopped
1 teaspoon chives, chopped
1 tablespoon honey
1 tablespoon mustard
salt and pepper

1. Combine cream cheese, dill and chives and place in the cavity of the chicken breast.
2. Mix together honey, mustard, salt and pepper and spread over top of the chicken.
3. Eat hot or cold.

Makes 1 serving