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.

Bella Cucina Artful Food: Their pizza kit recently appeared on NBC’s Today Show and in InStyle’s 2009 Gift Guide.

Make it a family night with this pizza kit including a 23oz. jar of classic Pomodoro Pizza Sauce made by hand from imported Italian tomatoes and dried herbs.  Paired with Bella Cucina Tradizionale Focaccia and Pizza Dough Mix, create authentic Italian pizzas right in your own home- all for $17.

You can escape the chaos of the holidays and surrender to good food made simple. “In these tough economic times, it is as important as ever for us to nourish and nurture those who inspire our own artful living,” says Bella Cucina Creator Alisa Barry. “Nothing brings us together like a good meal.  It is an affordable luxury.  These delicious offerings remind us that life is meant to be savored and the good life is never further away then the table.”

Top Chef’s Stephen Asprinio praises the DECANTUS wine aerator for allowing consumers to get greater value and enjoyment from their wines.

These days we’re all a lot more conscious of how much we’re spending.  Stephen Asprinio, star of “Top Chef” and respected Sommelier, has provided some great “save vs. splurge” tips for wine.  Most outstanding is the DECANTUS wine aerator that will help you stretch your dollars with each glass of wine.

It’s designed to draw air into the wine as the wine passes through the aerator. When compared to competitve models, DECANTUS stands tall! The wider opening on top and larger liquid capacity makes pouring into the DECANTUS much easier than with competitive models.

Wine travels faster through the DECANTUS without a whirlpool effect, because of its superior design. The “froth” from DECANTUS has finer bubbles giving smoother aeration than any other aerator on the market.

Be sure to check out the Decantus products online at http://wineaccessory.com/decantus.htm or another online merchant.