A 5-Course Meal Devoted to Ginger

A 5-Course Meal Devoted to Ginger

Sometimes, it seems that ginger is a wintertime spice: You see it all over the holiday season, in gingerbread, gingersnaps, and ginger cider. However, ginger isn’t just for the cold season. In fact, there are plenty of nutrients in ginger that make it beneficial to eat and drink year-round.

For one, ginger seems to lower cholesterol and blood sugars, which helps improve health no matter the temperature outside. For another, ginger has been shown to reduce soreness and accelerate muscle recovery after workouts, so your springtime slim down will be much aided by some gingery foods.

My family loves the taste of ginger in everything from drinks to desserts, so I thought it would be fun to devise an entire meal around the spicy root. Here’s my most successful ginger menu to help you add some spice to your spring, summer, and fall.

Ginger Chicken Soup

This recipe is incredibly simple, which means you can customize it to your heart’s content. I usually add some Udon noodles and carrots for extra texture, unless I’m using the soup to help my body cleanse some seasonal cold.

You’ll need:

• onion
• celery stalks
• unpeeled scrubbed ginger
• garlic cloves
• whole black peppercorns
• water
• whole organic chicken

You’ll need about 2 1/2 to 3 1/2 hours from start to finish but nothing is better than fresh ginger soup with any additives. The soup reheats well!

To view the entire recipe visit Bon Appetit magazine.

Ginger Carrot Salad

This recipe is one of the only salads my kids ask for, so it makes frequent appearances on my dinner table.

You can view the entire recipe on the beautiful food blog called The First Mess.

You’ll need:

• carrots
• edamame
• black sesame seeds
• cilantro leaves
• fresh orange juice
• juice of 1 lime
• salt and pepper
• honey
• ginger
• toasted sesame oil
• olive oil
• ripe avocado

Toss the carrots, edamame, sesame seeds, and cilantro in a large bowl. In a smaller bowl, mix the orange juice, lime juice, salt and pepper, honey, ginger, and sesame oil. Slowly whisk in olive oil until totally combined. Drizzle dressing over salad, and top with chopped avocado.

Ginger Salmon

I used to let the taste of salmon speak for itself. The fish has such a delectable flavor that I couldn’t imagine covering it up with different spices.

However, this recipe, from Jessica Merchant’s How Sweet It Is, forever changed how I approach fish dishes. Check out her blog for the entire recipe!

You’ll need:

• raw salmon
• olive oil
• toasted sesame oil
• rice vinegar
• brown sugar
• soy sauce
• garlic cloves
• ginger
• green onions
• honey
• toasted sesame seeds

Ginger Tea

Though our friends across the pond may prefer to drink tea in the afternoon, I find a cup of herbal brew after dinner is the best way to settle my stomach before bed. Ginger is notoriously good for tummy trouble, and I particularly enjoy drinking organic ginger root tea with some simple lemon cookies to lessen the likelihood of gut grumbling.

Ginger Trifle

Dinner wouldn’t be complete without a gingery dessert. Though gingerbread cookies might be popular during the cold season, hotter temperatures call for lighter sweets, like this sweet, spicy recipe from Martha Stewart.

You’ll need:

• ginger
• sugar
• water
• store-bought pound cake
• cold heavy cream
• fresh blackberries

First, make ginger syrup by adding ginger, some sugar, and 1/2 cup water to a saucepan and bringing it to a boil. Stir constantly until the sugar dissolves completely. Remove from heat, and steep for at least 20 minutes. Then, cut pound cake into 1-inch slices. Dab slices on both sides with ginger syrup, without incorporating chopped ginger. Whip the heavy cream with the remaining sugar. Finally, alternate layers of cake, blackberries, and whipped cream in glasses or dishes. Chill at least 30 minutes before serving.