Soy Agave Chicken Marinade
(makes 4 servings)

1/2 cup Agave Nectar
1/2 cup soy sauce
1/4 cup water
1 teaspoon fresh ginger
2 cloves garlic, crushed
2 1-2 to 3 lbs. chicken

Combine agave nectar, soy sauce, water, ginger and garlic in small bowl. Place chicken in bowl or a plastic storage bag. Pour Agave marinade over chicken. Marinate in refrigerator at least 6 hours, turning 2-3 times. Remove chicken from marinade and barbeque on grill.

Red-Skin Potato Salad with Agave Dill Dressing
(makes 6 servings)

1 - 1/2 lbs. small red potatoes
4 strips bacon
1 medium onion, diced
6 Tablespoons Agave Nectar
6 Tablespoons apple cider vinegar
1/2 teaspoon cornstarch
1/2 teaspoon water
2 Tablespoons chopped fresh dill or 1 Tablespoon dried

In large pot, boil whole potatoes in salted water until tender but firm. Drain and cool. While potatoes are cooling, saute bacon until crisp in large frying pan. Remove bacon and set aside. Add onion to bacon drippings; cooking until soft, about 3 minutes. Add Agave Nectar and vinegar to pan; stir to combine and bring to a boil. Blend cornstarch with water; stir into agave mixture. Cook until mixture thickens. Remove from heat. Crumble bacon; stir bacon and dill into dressing. In large bowl, add potatoes and pour dressing over salad and toss gently. Serve immediately.

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