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    Ginger Cinnamon Tea

    1/2 cup thinly sliced fresh ginger
    6 cups water
    2 cinnamon sticks
    2 tablespoons honey or brown sugar
    lemon wedges for garnish if desired

    In a saucepan, simmer ginger, cinnamon, and water 20 minutes, or more for stronger tea. Add honey or sugar and strain tea through a sieve.

    Hot Lemonade

    It's great for a sore throat.

    4 lemons
    several slices of ginger root
    honey to taste

    Juice several lemons, then scrub the peel well. Slice it thinly, and add to the juice.

    Cover all with plenty of boiling water, put a lid on it, and steep until cool.

    For added benefit, add several slices of ginger root before covering with water.

    Strain off the liquid, add honey and additional water to taste. Drink hot.

    NOTE: Never give honey to any child less than 12 months old. It can cause botulism food poisoning in this age group.

    Mixed Greens and Fennel With Ginger Dressing

    1 bag of fresh spinach or mixed salad greens
    2 fennel bulbs (cleaned, cut in half lengthwise, and sliced thinly crosswise)

    For the dressing:
    2 scallions, finely chopped
    1 garlic clove, minced
    2 tablespoons oriental sesame oil
    2 tablespoons soy sauce
    2 tablespoons rice vinegar
    1 tablespoon chopped, peeled fresh ginger
    1 tablespoon honey (see note below)
    1/4 cup canola oil

    Blend first seven dressing ingredients in food processor. With machine running, gradually add oil and process until well blended. (You can prepare this 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before you use it.)

    Toss fennel and greens with dressing. Enjoy!

    NOTE: Never give honey to any child less than 12 months old. It can cause botulismfood poisoning in this age group.

    Slow-Roasted Salmon With Fennel Orange Salsa

    4 salmon fillets with skin on
    salt, pepper to taste
    3 tablespoons fresh herbs, such as chives, rosemary, or thyme

    For the salsa:
    1 fennel bulb finely diced, plus 1 tablespoon minced fennel leaves
    1/2 cup finely diced oranges
    10 green olives pitted and minced
    1 tablespoon fresh orange juice
    1 teaspoon fresh lemon juice, or to taste

    Preheat oven to 250 degrees. While it's heating, make the salsa.

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