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Ingredients
2 tablespoons extra virgin olive oil 1 medium yellow onion, chopped 1 heaping teaspoon sea salt Freshly groun black pepper 3 medium sweet potatoes (1½ pounds), peeled and cubed 1 apple, peeled and chopped 3 garlic cloves, minced 1 teaspoon grated ginger 1 teaspoon coriander ½ teaspoon smoked paprika 1 teaspoon apple cider vinegar 3 to 4 cups vegetable broth 1 (14-ounce) can full-fat coconut milk, reserve 1/4 cup for garnish Instructions
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INGREDIENTS
1 pound daikon radish 1 slice ginger 1 cup water or stock 1 tablespoon oyster sauce or vegetarian oyster sauce ½ teaspoon salt (or to taste) ¼ teaspoon sugar ¼ teaspoon ground white pepper 1 scallion chopped 1/4 teaspoon sesane oil INSTRUCTIONS
Ingredients
Instructions
Ingredients
1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 2 teaspoons peeled, finely grated, fresh ginger root 1 teaspoon ground cumin 1 teaspoon ground coriander 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground turmeric Pinch ground cayenne pepper 1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins 4 cups low-sodium chicken broth 1 cup low-fat coconut milk 2 teaspoons honey or maple syrup Preparation
Serving size: about 1 1/2 cups  Serves: 4-6
6 to 10 heirloom carrots, peeled and quartered into similar sized pieces ¼ to ⅓ cup extra-virgin olive oil ¼ cup pure maple syrup ⅛ teaspoon freshly grated nutmeg 1 tablespoon minced fresh ginger Salt and freshly ground black pepper
Advanced Prep: The roasted vegetables can be kept at room temperature for up to two hours before serving. NOTE: This recipe works beautifully with parsnips too.  Serves 8 to 10
8 cups heirloom carrots, chopped into 1½“ pieces 8 to 10 cups chicken or vegetable broth 1 teaspoon 5 spice powder 1 teaspoon curry powder 2 tablespoons minced ginger 2 – 2½ cups unsweetened coconut milk ½ teaspoon sea salt ½ cup shredded cilantro, plus 16 whole leaves
 Kay Carroll adapted from Allrecipes Serves 6
1 lb. Asian noodles or linguini 4 tablespoons soften butter ½ cup low-sodium teriyaki sauce ½ teaspoon fresh ginger, minced 1 bunch fresh scallions, diced 9 to 10 oz, cashew nuts
 Serves 6-7
4-5 cups cleaned and diced parsnips 5 medium shallots, chopped 1 clove garlic, pressed or minced 4 tablespoons butter 1 tablespoon olive oil 2 teaspoons curry 1 teaspoon powdered ginger 6 cups chicken broth ½ cup half & half Salt and pepper to taste 3 tablespoons minced parsley for garnish
 -Adapted from Bon Appetit Serves 4
Dressing ¼ cup creamy peanut butter 2 tablespoons plain rice vinegar 1 tablespoon soy sauce ½ teaspoon sugar 1 tablespoon sesame oil 2 tablespoons water 2 tablespoons minced ginger ½ teaspoon salt Salad 2 small heads of broccoli, florets cut from the stalks and stalks thinly sliced 1 small cucumber, thinly sliced 4 radishes, thinly sliced 3 tablespoons good green olive oil 2 tablespoons plain rice vinegar 2 tablespoons dried cranberries 3 tablespoons roasted pumpkin seeds Cilantro sprigs for garnish
 Serves 2
1 medium bunch of bok choy cleaned and separated 2 tablespoons lite soy sauce or Tamari 1/2 tablespoon fresh ginger, minced 2 tablespoons sesame oil 1 tablespoon white sesame seeds, toasted 1. Preheat oven to 350 degrees 2. In a sealable jar, mix the soy sauce, ginger and the sesame oil. Shake vigorously. 3. Place the whole stems of the bok choy outside up in a roasting dish. 4. Sprinkle half the contents of the shaken jar over the bok choy. 5. Place it in the oven for about 8 minutes. 6. Remove the dish from the oven and turn each stem over so that the "spoon" side is now up. 7. Sprinkle the remaining half of the shaken jar over the stems and leaves. Return to the oven for another 4 to 5 minutes. 8. Serve hot or at room temperature.  Serves 2
1 tablespoon good green olive oil 1 tablespoon unsalted butter 2 tablespoons fresh ginger, minced 6 to 8 ramps, stem and bulb minced, leaves separated and slice lengthwise 1 cup dry white wine 12 oz. firm mushrooms, sliced 2 cups diced tomatoes, drained 10 - 12 oz. zoodles, approximately 3 small to medium zucchini, spiralized Salt and freshly ground pepper to taste Freshly grated Parmesan cheese
 Serves: 2
2 teaspoons ground ginger ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ⅛ teaspoon ground allspice 1½ lbs. skinned, de-boned chicken thighs, cut into 2” pieces 2 tablespoons minced shallots 1 tablespoon olive oil ¼ cup chicken broth ¼ to ½ cup dry white wine Minced parsley, cilantro or basil
Ingredients
Dressing 3 TBS olive oil 2 TBS rice vinegar 2TBS low-sodium soy sauce or guten-free tamari 1 TSP brown sugar, honey or maple syrup (more to taste) 1 TSP grated, peeled fresh ginger 1 TSP grated garlic Remaining 8 cups pea shoots 1 1/2 cups thinly sliced English cucumber 1 cup thinly sliced radish 1/2 cup sliced almonds, toasted and divided. Directions
 Serves 2
1 large bunch of Tuscan kale, approximately ½ - ¾ pound 1 tablespoon extra-virgin olive oil 1 tablespoon of finely chopped fresh ginger 1 tablespoon of chopped or pressed garlic Salt and Pepper to taste
 Serves: 4
8 chicken thighs, seasoned on both sides with salt and pepper 3 tablespoons good olive oil 5 tablespoons butter, divided ¼ cup flour 3 tablespoons minced ginger 1 whole star anise 8 halved shallots 3 lbs. Cinnamon Cap mushrooms, cleaned and cut (stems separated) 1½ cups dry white wine or chicken broth. ½ cup chopped cilantro Salt and pepper to taste.
 Serves 2
8 to 10 bunched stalks of tatsoi, removed from center bunching stalk 1 to 2 tablespoons good green olive oil 1 medium size clove of garlic, pressed or minced 1 – 1½ teaspoons finely minced ginger Salt and pepper
 Serves: 6
4 cups cubed roots (beets, carrots, parsnips, etc.) 1 – 1½ lb. wide Lo Mein noodles or fettuccini 2 tablespoons Asian chili oil 1 large head of bok choy, washed and cut or torn into strips 24 to 30 large raw shrimp, shelled and deveined 4 scallions, sliced thinly on a diagonal 2 tablespoons minced fresh ginger 1 large clove garlic, pressed or minced ½ cup dry white wine ½ cup chicken or vegetable broth 1 cup cilantro leaves
*A few other Chinese inventions Wooden coffins 5,000 BC Silk 3,000 BC Written language 1,000 BC Crossbow 500 BC Paper 200 BC Ice cream of snow 200 BC Tea drinking 100 BC Compass 300 AD Toilet paper 600 AD Government printed money 700 AD Eyeglasses 1,000 AD Moveable type printing 1,040 AD  Recipe by Anna Gill
Serves: 4 ½ teaspoon ground cardamom ½ teaspoon ground cinnamon ½ teaspoon cayenne pepper ¼ teaspoon ground cloves 3½ pounds lamb shoulder, cut into 1-inch pieces 2 tablespoons vegetable oil 4 cups chopped onions 2 teaspoons minced peeled fresh ginger 1 cup water 1 cup dried apricots, quartered 1 teaspoon white wine vinegar 1 teaspoon sugar 1. Mix first 4 ingredients in large plastic bag. Add lamb and toss to coat. 2. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes. 3. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes. 4. Add minced ginger and stir 1 minute. 5. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour. 6. Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes. 7. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.  Recipe by Anna Gill
Makes about 3 cups 4 large ripe but firm yellow or white peaches, diced 3 to 4 tablespoons minced red onion 2 large or 3 medium jalapeno peppers, minced Juice of one lime 2 tablespoons fresh mint, shredded 2 tablespoons fresh ginger, grated 1 teaspoon sugar Sea salt and freshly ground pepper 1. Place all the ingredients in a medium bowl and toss gently. 2. Set aside to meld the flavors for one hour. NOTE: Great with pork tenderloin or grilled pork chops.  Recipe by Anna Gill
Serves: 4 to 6 ½ cup rice vinegar ½ cup water 4 large garlic cloves, pressed or minced 10 pounds spareribs, cut into individual ribs 1 cup hoisin sauce 3 tablespoons minced fresh ginger 3 tablespoons soy sauce 2 teaspoon Chinese chili-garlic sauce Spray oil 1. Prepare your grill to a medium low flame. 2. Combine vinegar, water and garlic in a small bowl. 3. In a separate bowl, mix the hoisin sauce, ginger, soy and chili sauces together. 4. Spray the ribs on both sides with spray oil. 5. Grill the spareribs until golden brown, brushing frequently with the garlic mixture and turning occasionally, about 25 minutes. 6. Switch the vinegar garlic basting sauce with the hoisin, ginger soy and chili sauce. Baste the ribs and continue grilling for another 8 to 10 minutes. Basting and turning occasionally. When the ribs are a deep ruddy brown they are ready to be served. 7. Serve with the remaining hoisin, ginger, chili sauce for dipping. Recipe by Lisa Fielding
Adapted from Mark Bittman’s recipe in The New York Times, August 20, 2008. This is a sweet and savory jam that is perfect with toast and butter or cream cheese in the morning. And when paired with goat cheese, sharp cheddar or marscapone on crostini, is a sophisticated addition to cocktails and appetizers. 2 lbs. tomatoes (any variety) cored and coarsely chopped. 1 cup sugar 3 tablespoons fresh squeezed lime juice 2 tablespoons freshly grated ginger 1 teaspoon cinnamon 1 teaspoon ground cloves 1 teaspoon salt ½ teaspoon red pepper flakes 1 pkg. unflavored gelatin 1. Combine all ingredients with the exception of the gelatin in a heavy saucepan. 2. Bring to a boil over medium heat stirring often. Reduce heat and simmer, stirring occasionally until mixture has thickened considerably for about an hour. 3. Taste, adjust seasoning (I err on adding more cloves and red pepper flakes), and remove from heat. 4. Dissolve gelatin in a small bowl with a few tablespoons of the jam. Add a tablespoon of water if necessary. Add to the tomato jam and cook over low heat for an additional fifteen minutes. 5. Remove from the heat and cool. Spoon into a jam jar and seal. 6. Refrigerate. Jam will last for several weeks until opened.  Recipe by Anna Gill
Serves: 4 ½ ripe honeydew melon, cubed ½ cup water 2 teaspoons brown sugar ½ teaspoon ground cardamom ½ teaspoon ground ginger 5 smallish sprigs of mint leaves 1. Place the water, sugar, cardamom, ginger and 1 spring of mint in a small saucepan. Bring the ingredients to a boil, reduce the heat and simmer until the mixture is the consistency of syrup. 2. Remove the mint sprig from the syrup. 3. Distribute the melon in four dishes. Spoon a little syrup over each dish. Garnish with a fresh sprig of mint and serve. TO MAKE HIPPOCRAS
-John Russell, The Boke of Nurture, 1440 Have three pewter basins for the liquid and three straining bags, one for each, hanging inside of them from a perch. Pare ginger or beat it into a powder and be sure to use the columbine variety. Your cinnamon sticks should be thin, brittle and fair in colour. Use grains of paradise, sugar, red wine, long pepper and turnsole for colouring. Put each spice into a separate bladder and hang these bags from the perch so that they don’t touch each other. Place two or three gallons of wine into each of the basins. Allow the wine to absorb the flavours from the pouches. Then strain the liquid through the long cloth bag called a Hippocrate’s Sleeve. Taste it. If there is too much ginger, add cinnamon, and vice versa. Serves 8 2 bottles burgundy wine 1/3 cup sugar 8 sticks cinnamon, broken into pieces 6 thin slices fresh ginger 1 teaspoon whole cloves Pinch galingale* 1/8 teaspoon freshly ground nutmeg 5 cardamom pods, coarsely crushed ¼ teaspoon grains of paradise, finely ground** Optional: fresh orange or lemon peel 1. Combine the above ingredients in a large pan or pot. Bring to a boil; then reduce heat and simmer about 15 minutes, stirring occasionally. 2. Adjust seasoning to taste. Add citrus peel if desired. 3. Strain liquid to remove the whole spices and serve. *Galingale is an Asian root akin to a combination of ginger and cardamom. It is available in Asian markets. **Grains of Paradise are an African pod with a peppery flavor and a hint of cardamom. NOTE: You can substitute 1/8 teaspoon of black pepper, 1/8 teaspoon of ginger and another finely crushed cardamom pod for the galingale and ¼ teaspoon of grains of paradise.  Recipe by Anna Gill
Serves: 4 1 recipe Jalapeno/Ginger/Lime Butter ½ stick. unsalted butter, softened 2 tablespoons finely minced jalapeno chili 2 tablespoons finely minced fresh ginger 2 tablespoons fresh lime juice 1 tablespoon freshly grated lime zest 1 teaspoon salt 1 teaspoon freshly ground pepper 3 tablespoons olive oil 2 cloves garlic, minced or pressed ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 7 Japanese eggplants, trimmed, cut lengthwise into halves 1. Preheat grill to medium high. 2. Combine all the ingredients for the butter in a food processor and process until well combined and smooth, about 2 minutes. Set aside. 3. In a medium bowl, mix oil, garlic, salt and pepper. Brush both sides of the eggplant halves with the oil mixture. 4. Place the eggplant skin side down on the grill. Grill for approximately 8 minutes per side until slightly charred and tender throughout. 5. Remove from the grill and place eggplant on serving dish. Drop a dollop of the prepared butter on each slice. If you have other items to grill, cover with foil until ready to serve.  Recipe by Anna Gill
Serves: 4 4 heads of baby bok choy 1 tablespoon light olive oil ¼ cup dry white wine 1½ tablespoon minced ginger 1 teaspoon fresh coarsely ground black pepper 1. Trim the stalk ends of the bok choy and wash thoroughly. Allow to drain until completely dry. 2. Heat the olive oil in a wide shallow saucepan or a wok until shimmering. 3. Add the ginger to the oil and toss well. Sauté until the ginger is aromatic. 4. Add the white wine and simmer until it is reduced by half. 5. Add the dried bok choy and mix or turn in the pan to distribute the heat and the ingredients well to all aspects of the veggie. 6. Remove to a dish and serve. |