Honey, do!

Preheat oven to 350 F. Stir together pecans and 2 tablespoons of the honey. Spread evenly over a baking sheet covered in parchment paper. Bake approximately 15 minutes, stirring a few times. Allow 5 minutes to cool, then peel pecans off of parchment paper. Set aside.

Cut ends off of the Brussels sprouts and slice finely. Transfer to a large bowl and toss with diced apple, pecans, and cherries. In a small bowl, whisk together remaining 2 tablespoons of honey, yellow mustard, lemon juice, and olive oil. Pour dressing over Brussels sprout salad, tossing to coat.

In a small bowl, combine flour, cornmeal, cinnamon, and salt. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together butter, sugar, and honey until smooth. Mix in egg yolks, then the flour mixture, until dough is smooth and holds together. Form into a 10 x 3-inch cylinder (using a little extra flour if needed), cover in plastic, and refrigerate 1 hour. 

On a lightly floured surface, press down (or cut with a sharp knife) to create the 6 sides of a honeycomb/hexagon shape. Refrigerate again for 1 hour.

Preheat oven to 325 F. Remove dough from refrigerator. Slice into 1/3-inch slices and place a half-inch apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until shortbread edges are lightly browned, about 12 minutes. Let cool 5 minutes, then lightly brush cookies with warmed honey (optional). Store in an airtight container for up to 5 days. Makes 24 cookies.

In a large bowl, whisk together a marinade of 1/2 cup honey, 4 tablespoons chili sauce, 2 tablespoons soy sauce, apple cider vinegar, and sesame oil. Remove chicken from package; rinse and place into the large bowl, making sure all chicken is coated with marinade mixture. Cover and refrigerate 8 hours. 

Preheat oven to 375 F. Line a roasting pan or baking sheet with foil and spread out chicken on top in a single layer. Pour some of the marinade over chicken to coat. Bake 25 to 30 minutes, basting once or twice. Once chicken is done, turn the oven to broil for 2 to 4 minutes to crisp the skin. 

Meanwhile, in a microwavable bowl, whisk remaining 1/4 cup honey, 2 tablespoons chili sauce, 2 tablespoons soy sauce, ketchup, cornstarch, and garlic. Heat sauce in microwave for 30 seconds at a time until sauce begins to thicken. Brush sauce onto chicken and sprinkle with scallions. Serve with lime wedges and remaining sauce for dipping. Pairs well with vegetables or rice. 
 

Note: If some carrots are noticeably thicker than others, slice them in half lengthwise. 

Preheat oven to 400 F. On a large baking sheet, pile up the carrots. In a small bowl, whisk together butter, honey, olive oil, ginger, and black pepper. Pour over carrots and toss to coat. Spread out carrots into a single layer. Top with fresh thyme sprigs (or sprinkle with dried thyme). Bake 20 to 30 minutes or until carrots are tender and beginning to brown. Transfer to a serving dish before honey glaze begins to thicken. If you’re wanting to avoid sugar, leave the excess glaze in the pan — there’s plenty of sweetness in the carrots as they are.