Recipe Friday: What's the Buzz on National Nutrition Month

Heat milk in a microwaveable mug in microwave until boiling, approximately 1 minute on high.

Pour packet of oatmeal into serving bowl. Add ginger, turmeric, cardamom.

Pour heated milk on top of oatmeal and stir, adding more milk as needed until desired consistency is reached.

Top with honey, pistachios and cranberries.

Combine the balsamic vinegar and 2 T honey in a small saucepan and bring to a boil. Reduce the heat to a slow bubble and cook for 8-10 minutes. The syrup will be thickened, remove from the heat and stir in the dijon mustard, orange zest, juice and salt, set aside and let cool.

Process the feta cheese, cream cheese and honey in a food processor until smooth, chill.

Combine the watermelon, fresh mint and honey balsamic reduction in a bowl and toss gently. Spoon the watermelon onto 4 plates, drizzling with the remaining balsamic reduction, top with a dollop of whipped feta and garnish with a piece of honeycomb and a sprig of fresh mint and freshly ground pepper, serve immediately.

Marinate chicken in 1/4 cup dressing at least 2 hours or overnight, refrigerated. Drain and reserve marinade.

Heat oil in non-stick pan and stir-fry chicken until juices run clear. Add pepper, onion, mushrooms, and reserved marinade; stir-fry one minute. Add spinach leaves and toss in pan until barely wilted. Add radishes and toss to mix.

Combine vinegar and honey; mix well. Stir in remaining ingredients.

Cut and peel, removing white pith of oranges and grapefruits. Cut between membranes to release citrus segments and add all fruit to a large bowl. (Can prepare this a day ahead of time and refrigerate).

In a medium bowl, whisk honey, lime juice and mint together. Pour honey mint syrup over prepared fruit and toss gently until all fruit is combined and coated. Let citrus salad stand for about 15 minutes to allow flavors to blend.

Cover and refrigerate until chilled. Garnish with mint before serving.

Combine honey, soy sauce, ginger and red pepper.

Cut up broccoli and slice stem.

Diagonally slice asparagus.

Heat oil in large skillet; add broccoli and asparagus and stir-fry over medium-high heat for 3 minutes. Add 1/2 cup water to pan; cover and steam vegetables for 2 minutes or until tender-crisp. Drain water from pan.

Add honey mixture and cook uncovered until glaze is slightly thickened, about 2 minutes.

Heat oil over medium-high heat in a soup pot. Add onion and sauté until translucent, 2 to 3 minutes. Add garlic and sauté 1 minute. Add stock, potatoes and salt. Cover and simmer until potatoes are tender, about 15 minutes.

Puree mixture in batches, put soup back over low heat and add honey, bell pepper, curry powder, pepper and ginger. Bring to a simmer, taste and adjust seasonings.

Serve soup with croutons or crostini and sprinkled with chopped cilantro, if desired. Serves 4 to 6.

Preheat oven to 350°F.

In medium bowl, stir together graham cracker crumbs, butter and honey until well combined. Firmly press the mixture into the bottom of a 9-inch pie pan. Transfer to oven and bake 14 to 16 minutes or until dark golden brown. Transfer to cooling rack to cool completely before filling.

Place cream in mixing bowl and mix on medium-high speed until soft peaks form. Add yogurt, honey and vanilla bean paste and beat until well combined. Evenly spread mixture in prepared pie crust. Cover and transfer to freezer for at least 4 hours or up to 3 days.

To serve, let pie stand at room temperature for 20 minutes to soften slightly. While pie is softening, garnish with fruit, if desired. Cut pie and serve drizzled with honey.

In a large bowl, combine rice vinegar, honey, peanut butter, soy sauce, vegetable oil, sesame oil, garlic, red pepper flakes and ground ginger. Remove 3 T sauce to plastic bag; reserve remaining sauce in bowl.

Add chicken to marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once.

Meanwhile, cook broccoli, peppers and carrots in boiling water, 2 to 3 minutes, or until crisp-tender; drain and set aside.

Cook noodles as package directs; drain.

Add noodles, cooked vegetables and green onion to sauce in bowl; toss to coat. Set aside.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with Chinese five-spice powder. Grill over medium coals 6 to 10 minutes or until done, turning once. Slice chicken across grain.

Arrange chicken on top of noodle mixture. Sprinkle evenly with sesame seeds.