Did you know that one-third of a typical U.S. diet depends on honeybee pollination?

Honeybees were introduced to Hawaii in the 1850s and have been relatively free of pests and diseases that commonly affect mainland bees. But in 2007 the varroa mite, which spreads viral disease in honeybees and can destroy entire colonies, was found on Oahu and has since spread to the Big Island.

The University of Hawaii Honeybee Project aims to protect Hawaii’s honeybee population by developing practical treatments for local beekeepers and establishing a research program that focuses on maintaining Hawaii honeybees. For information, visit uhbee project.com.

Here are simple, sweet ways to support local honey producers.

Honeybee Home for Dinner Chicken

1/4 cup freshly squeezed lemon juice
1/4 cup plus 2 tablespoons honey, divided
2 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary 
3 cloves garlic, minced
Pinch cayenne pepper
1/4 cup olive oil 
3 pounds chicken drumsticks 
Sea salt, to taste

In large resealable plastic bag, combine lemon juice, 1/4 cup honey, mustard, rosemary, garlic, cayenne, oil, and salt to taste. Seal and shake vigorously to blend, then add drumsticks.

Remove air and seal bag. Marinate 1 hour.

Preheat oven to 375 degrees. On large roasting pan, place drumsticks and drizzle remaining honey.

Roast 45 minutes or until cooked through, rotating pan every 10 to 12 minutes. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 400 calories, 23 g fat, 5 g saturated fat, 140 mg cholesterol, 300 mg sodium, 20 g carbohydrate, no fiber, 18 g sugar, 27 g protein

Roasted Brussels Sprouts

1-1/2 pounds Brussels sprouts, halved 
1/4 cup olive oil
Sea salt and freshly ground pepper, to taste
4 pieces of bacon, lightly cooked and roughly chopped
1/3 cup balsamic vinegar
2 teaspoons local honey 
3 tablespoons chopped macadamia nuts, lightly toasted

Preheat oven to 400 degrees. On sheet pan, place Brussels sprouts and drizzle with olive oil, and salt and pepper to taste. Sprinkle bacon over sprouts and toss with your hands. Spread out in a single layer. Roast for 20 to 30 minutes, or until bacon is crisp.

Meanwhile in small saucepan, over medium-high, combine vinegar and honey. Simmer and reduce by half, until liquid is thick and syrupy. Be careful not to burn or overcook.

Remove Brussels sprouts from oven, plate, drizzle with honey balsamic reduction and top with macadamia nuts. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 200 calories, 14 g fat, 2.5 g saturated fat, 5 mg cholesterol, 150 mg sodium, 15 g carbohydrate, 5 g fiber, 7 g sugar, 6 g protein

Bee Cool Lilikoi Tea

6 cups hot water
6 bags of green tea
1/4 cup raw sugar 
1/2 cup of honey, or to taste
2 limes
2 cups fresh lilikoi pulp
1/2 bunch fresh mint, lightly bruised

In heat-resistant pitcher, pour water over tea bags and steep 5 to 10 minutes. Remove tea bags. Add sugar, honey, lime and lilikoi pulp; stir to dissolve. For sweeter tea, add additional honey or sugar to taste.

Cool to room temperature, add mint and chill 2 hours. Serve over ice. Serves 6.

Approximate nutritional information, per serving: 170 calories, 25 mg sodium, 46 g carbohydrate, 3 g fiber, 41 g sugar, 1 g protein, no fat or cholesterol

More Hawaiian Electric Co. recipes are available at www.heco.com.