Saute of Plums with Ginger

from Raley's magazine:

6 large plums, sliced into wedges
1 1/2 T butter
2 T honey
3 thin slices of fresh ginger
1/8 tsp ground ginger

Heat skillet on med-high, melt butter with honey, ginger slices and ground ginger. Add plums, heat through. Serve.

Iced Green Tea Elixir with Ginger & Lemon

makes 3 quarts

1/4 ounce good quality Chinese green tea leaves
1/4 cup lemon juice (from 1 lemon)
3/4 cup ginger syrup
Mint, to garnish
Lemon slices, to garnish

Place the tea leaves in a large bowl. Heat 3 1/2 cups of water to about 170°F. (Or bring to a boil, then let cool for 5 minutes.) Pour the hot water over the green tea leaves and steep the tea for 5 minutes. Strain the tea, keeping the liquid and discarding the leaves.

Stir in the lemon juice and ginger syrup. Add 8 cups of cold water. Stir. Let sit overnight in the refrigerator.  

Serve over ice with a lemon slice or a handful of muddled mint.