1. Smear Strawberry-Agave Butter onto English muffins for bright, luscious flavor.
Mix 1/2 stick softened organic butter with 1/4 cup puréed strawberries and 1 tablespoon agave nectar.

2. Dunk biscotti or scones into Chocolate-Espresso Sauce.
Melt 4 ounces finely chopped semisweet chocolate in a double boiler or in a heat-safe bowl over a pot of simmering water. When the chocolate is nearly melted, remove from heat and stir until smooth. Add 1/4 cup brewed espresso and a pinch of sea salt. Whisk until smooth. Serve warm.

3. Drizzle Lemon-Rosemary Maple Syrup over pancakes for a savory, woodsy twist.
Combine 1 cup maple syrup with 2 sprigs fresh rosemary and the peel of 1 lemon (discard the bitter white pith) in a small saucepan. Simmer on medium heat for 5–10 minutes; let cool, and remove solids.