CHEESE GRAPE SALAD WITH HONEY VINAIGRETTE
1/4 cup raw honey
1/4 cup red wine vinegar or raw cider vinegar
1/2 cup extra virgin olive oil
2 tablespoons liquid aminos (made from soybeans)
2 tablespoons fresh orange juice
1 tablespoon poppy seeds
3/4 pound seedless grapes
3/4 pound sliced fresh figs, apricots, plums or nectarines
4 ounces camembert, brie or goat cheese cut into wedges or slices
1/2 cup pecan halves toasted, may substitute almond halves
2 quarts mixed salad greens
Combine honey, vinegar, oil, orange juice, liquid aminos and poppy seeds in a jar and shake well.
Arrange fruit, cheese and nuts on salad greens. Drizzle dressing over salad.
SWEET AND HOT BROCCOLI WITH ASPARAGUS

1/4 cup raw honey
2 tablespoons liquid aminos
1 teaspoon ground fresh ginger
1 teaspoon crushed red pepper
1 pound broccoli crowns
1/2 pound asparagus, sliced
2 tablespoons extra virgin olive oil
Combine honey, liquid aminos, ginger and red pepper.
Cut up broccoli. Diagonally slice asparagus.
Heat oil in skillet; add broccoli and asparagus and stir-fry over medium heat for 3 min.
Add 1/2 cup water to pan; cover an steam vegetables for 2 min. Drain water from the pan. Add honey mixture and cook uncovered until glaze is slightly thickened.
Wee Bee Honey