APPETIZER

Agave-Glazed Red Pepper with Goat Cheese
(makes 2 servings)

1		Large sweet red bell pepper, cored and seeded
1/4		Cup thinly sliced onions
2		cloves garlic, crushed
1		Tablespoon olive oil
3		Tablespoons Agave Nectar
3		Tablespoons red wine vinegar
2		Teaspoons dried basil crushed
1/2		Teaspoon salt
		Dash Pepper
2		Whole lettuce leaves
2		Ounces goat cheese
		Toasted baguettes

Thinly slice red pepper. Sauté pepper, onion and garlic in oil for 10 minutes or until onion and pepper are tender. Add Agave Nectar, vinegar, basil, salt and pepper; cook and stir over medium-high heat until glazed. Serve on lettuce lined plates with goat cheese and toasted baguettes.

MAIN DISH

Agave-Glazed Roast Lamb

(makes 9 servings)

2		Tablespoons chopped onion
2		Tablespoons chopped parsley
2		Tablespoons chopped fresh thyme
2		teaspoons chopped fresh rosemary
2		teaspoons chopped fresh sage
1		teaspoon grated lemon peel
1		clove garlic, minced
1/2		teaspoon salt
1/2		cup agave nectar
2		Tablespoons lemon juice
1		(3 to 4 lb.) lean boneless leg of lamb
		Salt and pepper, to taste

Combine onion, parsley, herbs, lemon peel and garlic; mix well. Combine agave and lemon juice; mix well. Place boneless lamb on flat surface, meat side up, and season with salt and pepper. Brush with agave mixture and sprinkle with herb mixture. Roll and tie. Rub roast with agave mixture. Bake on roasting rack in oiled roasting pan at 350°F, allowing 20-25 minutes per pound for medium-rare or to 145°F internal temperature; brush with agave mixture every 20 minutes. When all of agave mixture is used, brush with pan drippings. Let roast stand 5 to 10 minutes before carving. Add 1/2 cup water and deglaze pan, thicken if desired, and serve with lamb.

SIDE DISH

Steamed Winter Vegetables with Agave Topping

(makes 4 to 6 servings)

2		to 2-1/2 cups winter squash, pared, seeded and cut into chunks
1		turnip, pared and cut into chunks
1		cup julienne carrots
1		small onion, halved and quartered
1/4		cup agave nectar
2		Tablespoons margarine, melted
1		teaspoon grated orange peel
1/4		teaspoon ground nutmeg

Steam squash, turnip, carrot and onion over water in covered skillet about 5 minutes or until tender. Drain. Combine agave, margarine, orange peel and nutmeg. Drizzle over vegetables and toss.

DESSERT

Aztec Fudge

(makes 32 squares)

1 1/4		cup agave nectar
2		oz. unsweetened chocolate or 1/2 cup cocoa
1/4		teaspoon salt
1		teaspoon Mexican Vanilla
2/3		cup milk
2		Tablespoons butter or margarine
1/2		cup nuts, coarsely chopped

Butter a 9x5-inch pan. In a 2-quart saucepan, mix agave, milk, chocolate and salt. Cook over medium heat, stirring constantly until chocolate is melted and agave dissolved. Continue cooking, stirring frequently until mix reaches 236°F on candy thermometer or at soft ball stage. Remove from heat; add butter, cool to 120°F without stirring (bottom of pan will be lukewarm). Add Mexican Vanilla and beat vigorously until candy is thick and loses its gloss (will hold shape when dropped from spoon). Add nuts quickly and spread evenly in pan. When firm cut into squares. It may help to refrigerate first. Serving size 2 squares.