Recipes: Rosemary Shortbread, Fennel Slaw, Honey Joes, Honey Lemon Bars

Makes one 8- or 9-inch shortbread.

Note: Serve this as part of an appetizer plate or as a savory after-dinner treat. Adapted from a recipe by Melissa Clark of the New York Times.

• 2 c. flour

• 2/3 c. sugar

• 1 tbsp. finely chopped fresh rosemary

• 1 tsp. plus 1 pinch kosher salt

• 1 c. (2 sticks) unsalted cold butter, cut into 1-in. chunks

Directions

Preheat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter and honey and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't over-process. Dough should not be smooth.

Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm. Let cool before serving.

Serves 4 to 6.

Note: Adapted from a recipe by Beth Dooley.

• 2 tbsp. fresh lemon juice

• 1/4 c. extra-virgin olive oil

• 1 large fennel bulb

• 1 small onion

• Salt and freshly ground black pepper, to taste

In a small bowl, whisk together the honey and lemon juice, then whisk in 1/4 cup olive oil in a slow, steady stream.

Using a sharp knife, shave the fennel bulb and onion into very thin slices. Toss the onion and fennel together with enough of the vinaigrette to lightly coat, and season with salt and pepper to taste. Arrange on a large platter or individual serving plates.

Makes 12 bars.

Note: Honey gives these tried-and-true bars a slightly different flavor. From the National Honey Board.

Crust:

• 1/4 c. powdered sugar

• 3/4 c. (1 1/2 sticks) butter, cut up

Filling:

• 3/4 c. honey

• 3 eggs

• 3 tbsp. fresh lemon juice

• Zest from 1 lemon

• 1/2 tsp. baking powder

• 1/4 tsp. salt

Directions

To prepare the filling: In large bowl, whisk together the honey and eggs. Add flour, lemon juice, lemon zest, baking powder and salt; whisk until well blended.

Pour over baked crust. Bake 25 to 30 minutes, or until filling is set. Cool completely on wire rack. Cut into 12 bars.

Serves 4.

Note: A new twist on an old picnic staple. From the National Honey Board.

• 1/4 c. chopped onions

• 1/4 c. grated carrots

• 2 tbsp. vegetable oil

• 1 lb. ground turkey or ground beef

• 1/2 c. tomato paste

• 1/4 c. honey

• 1 tbsp. vinegar

• 2 tsp. Worcestershire sauce

• 1 1/2 tsp. chili powder

• Salt and pepper, to taste

• 4 hamburger buns

In a large pan over medium heat, sauté onions, celery and carrots in oil until soft. Stir in turkey or ground beef; cook 5 minutes, stirring frequently, until meat is browned and crumbly. Stir in tomato paste, honey, water, vinegar, Worcestershire sauce and chili powder. Simmer, covered, for 3 to 5 minutes. Season to taste with salt and pepper.