Grilled Salmon Fillets with Agave Nectar Orange Glaze

© Copyright 2009 Lovely & Delicious Enterprises, Inc.
Serves 6.

Ingredients:
6 salmon fillets, skin on and about 2 ½” wide

Agave Nectar and Orange Glazed Wild Salmon

1 tablespoon finely chopped fresh ginger
6 thinly cut orange slices
Sea salt
Fresh ground black pepper
2 tablespoon olive oil
2 tablespoon tamari, or soy sauce
1½ T Wholesome Sweeteners Blue Agave Nectar
½ cup freshly squeezed orange juice
¼ cup chopped cilantro
¼ cup toasted sesame seeds

Directions:
Preheat grill.

Press the ginger into the fillets. Lay one orange slice per fillet, season with salt and pepper and coat with olive oil.

Combine the Tamari, agave nectar and orange juice in a small sauce pan and bring to a slow boil on medium high heat. Let reduce until thick and syrupy, about 15-20 minutes.

While the glaze is reducing, place the fillets skin side down on the grill and cook for 8-10 minutes, until the center is medium. Take of grill and let rest 3-4 minutes. Spoon the agave glaze over each fillet. Garnish with the cilantro and toasted sesame seeds and serve.

Lavender Honey Lemonade

Adapted from Mother Earth News
Serves 6.

Ingredients:
1 cup Savannah Bee Company Orange Blossom Honey or Savannah Bee Company Tupelo Honey
5 cups water
¼ cup chopped fresh lavender (or 1 tablespoon dried lavender)
1 cup freshly squeezed lemon juice, strained
Ice cubes
Lavender sprigs for garnish

Directions:
Combine the honey with 2½ cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the honey.

Add the lavender to the honey water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).

Strain the mixture and discard the lavender. Pour the infusion into a glass pitcher. Add the lemon juice and another 2½ cups of cold water. Stir well.

Refrigerate until ready to use, or pour into tall glasses half-filled with ice. Garnish with the lavender sprigs.

Chipotle Sweet Potato Pie with Stevia

Adapted from Truvia.com
Serves 8.

Ingredients:
1 Pillsbury® refrigerated pie crust, softened
3 medium sweet potatoes
¼ cup unsalted butter
¼ cup + 2 tsp Truvia™ or Stevia (*or 16 packets Truvia™ natural sweetener)
¾ cup skim milk
3 large eggs
1 tsp vanilla extract
¼ tsp salt
1½ tsp cinnamon, ground
¾ tsp ginger, ground
½ tsp cloves, ground
¼ tsp chipotle-chili powder, or ½ tsp if you like extra heat
8 oz whipping cream, includes
3 packets of Truvia
½ tsp vanilla extract

Directions:
Preheat oven to 425°F.

Make pie crusts as directed in a 9-inch glass pie pan.

Wash the potatoes, prick several times with a fork and bake until tender 60-75 minutes. Cool the potatoes to room temperature. Remove the skin, place into a food processor and blend until smooth. Place in a medium size mixing bowl. Melt the butter and add to the potatoes.

In a separate small bowl, whisk together Truvia, skim milk, eggs, vanilla, salt and spices. Add to the potatoes and mix until completely incorporated. Pour into the pie crust.

Place on the bottom rack of the oven and bake until the filling is just set, approximately 35-45 minutes. Center should come clean with a knife. Transfer to a wire rack to cool.

Add the whipping cream, Truvia and vanilla extract to a small mixing bowl and whip with a hand mixer until firm. Serve on the side of a slice of pie.