This week, we’re sharing the most delicious ginger recipes to enjoy the healthy root from breakfast to dessert. Plus, how to best prepare it depending on the recipe.
Produce of the Week: Ginger
While not the most beautiful produce around, ginger holds its own when it comes to health benefits. The root vegetable is related to superfood relative turmeric.
Ginger is native to southeast Asia. It’s a staple in all cuisines from the region. Ginger is essential to warming Vietnamese soups, rich Malaysian curries, zesty Thai noodle dishes, and calming Chinese teas.
Ginger made its way to North America via the spice trade out of Asia. Eventually, manufacturers turned it into the powder you likely keep in your spice drawer. Dried ginger has a longer shelf life and often quite different culinary uses than the fresh root.
Ginger powder is incorporated into sweets like classic gingerbread, cakes and muffins.
And, don’t forget ginger drinks! Ginger beer is a favorite for zippy mules with a bit of liquor. And of course, we wouldn’t have sweet Shirley Temples without ginger ale.
Health Benefits of Ginger
If you’ve ever been offered ginger tea to settle your stomach, you may be familiar with ginger’s powerful health benefits. The root has anti-nausea properties. It’s a common treatment for morning sickness and sea sickness.
Plus, on its own, ginger, like turmeric, offers anti-inflammatory and antioxidant benefits. Some studies even suggest that ginger may help reduce muscle soreness!
Best Ginger Recipes
Here’s how we love to use fresh and dried ginger in our kitchen.
Ginger-Packed Entrée Recipes
- Carrot Apple Ginger Soup
- Tofu Veggie Stir Fry with Peanut Sesame Sauce
- Vegan Asian Lettuce Wraps
- Grilled Tofu & Vegetable Kebabs with Peanut Sauce
- Sweet & Spicy Cucumber Salad
- Thai Red Curry Pumpkin Soup with Crispy Tofu
Sweet Ginger Recipes
- Gluten Free Chocolate Gingerbread Bundt Cake
- Oatmeal Gingerbread Pancakes with Maple Cream
- Gingerbread Sandwich Cookies with Hot Cocoa Filling
Drink Recipes with Ginger
Food Waste Tip: How to Store and Use Ginger
If you’re not whipping up Thai curries and ginger soups every day, you may end up with extra ginger root hanging around. Luckily, ginger is a hearty root. There are a few simple tricks to extending its shelf life, however.
Storing ginger in the freezer is the best way to ensure it lasts. Frozen, your root can last for months. And ginger doesn’t even need to be covered, thanks to its protective skin.
When you’re ready to start cooking, pop that root out of the freezer. If you have time, let it sit for a few minutes to warm up. This makes cutting the ginger easier, but it’s not necessary if you’re in a rush.
And to avoid losing much of the edible ginger flesh, peel the root with a spoon. It doesn’t take much to scrape away ginger’s thin skin. A knife or peeler tends to take off much of the delicous flesh.
Or, if you have a well-stocked kitchen, get out your microplane. If you don’t have one, I strongly recommend it for your next gift to yourself or your roommate 🙂
As soon as you have one, you’ll find dozens of uses. Microplanes are perfect for zesting citrus, grating fresh nutmeg or cinnamon, and, best of all, grating garlic and ginger.
Currently Happening in the Food Industry
We talk all the time about the amount of food wasted in American homes, and how you can reduce your personal contribution. Now consider the volumes of food tossed out by restaurants, universities, and other large-scale food service operations.
Companies like UK-based Winnow offer solutions to the massive amounts of waste most high-volume restaurants produce. Their artificial intelligent (AI)-enabled scales and cameras weigh and identify food as it’s thrown out. This information is then issued back to restaurant staff in reports that identify the most commonly wasted products and the associated costs.
The more than 1,000 locations using Winnow’s technology in over 40 countries see a 40-70% reduction in overall food waste within 6 months. Currently, Winnow users are saving $33 million worth of food a year, according to CEO Marc Zornes. And he only hopes to see that number skyrocket.
Last month, Winnow received $20 million in investment. They closed a $12 million series B round in addition to receiving a European Investment Bank loan of $8 million. These funds will go towards hiring more software engineers as Winnow expands their platform to recognize more food products.
Other food waste reduction technology companies, including LeanPath, share our mission to fight food waste, and we love to see investment dollars going into this space. We hope that more of our favorite restaurants adopt Winnow’s technology to help them surpass their goal of saving $1 billion worth of food by 2025.
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