Fresh ginger is here for a fleeting moment in time in the fall and it’s a game-changer when it comes to cooking. Nothing makes quite the impact on a recipe that fresh ginger does when paired with other fall ingredients like butternut, beets, carrots, apples, and pears.

Here is a quartet of brilliant dishes that make a full meal, from soup and side to entrée and dessert — all with the genius of ginger!

Ginger Butternut Squash Bisque

recipe from Taste of Home

Ingredients:

  • 1 medium butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 2 medium carrots, finely chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons curry powder
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 can (13.66 ounces) coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups hot cooked brown rice
  • 1/4 cup sweetened shredded coconut, toasted
  • 1/4 cup salted peanuts, coarsely chopped
  • 1/4 cup minced fresh cilantro

Directions:

  1. Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly.
  2. In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender.
  3. Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth.
  4. Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro. Makes 6 servings.

Cook’s Note: To toast coconut, spread in a dry skillet; cook and stir over low heat until lightly browned.

Ginger Beets and Carrots

recipe from Taste of Home

Ingredients:

  • 1-1/2 cups thinly sliced fresh carrots
  • 1-1/2 cups thinly sliced fresh beets
  • 4 teaspoons olive oil
  • 1-1/2 teaspoons honey
  • 1-1/2 teaspoons ground ginger
  • 3/4 teaspoon soy sauce
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon chili powder

Directions:

Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes. Makes 4 servings.

Ginger Salmon with Cucumber Lime Sauce

recipe from Taste of Home

Ingredients:

Sauce:

  • 1 tablespoon grated lime zest
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar or white wine vinegar
  • 4 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup chopped fresh cilantro
  • 1 tablespoon finely chopped onion
  • 2 teaspoons minced fresh gingerroot
  • 2 garlic cloves, minced
  • 2 medium cucumbers, peeled, seeded and chopped

Salmon:

  • 1/3 cup minced fresh gingerroot
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 10 salmon fillets (6 ounces each)

Directions:

  1. Place the first 13 ingredients in a blender. Cover and process until pureed.
  2. In a small bowl, mix ginger, lime juice, oil, salt and pepper. Rub over flesh side of salmon fillets.
  3. Lightly oil the grill rack. Place salmon on rack, skin side down. Grill, covered, over medium-high heat 10-12 minutes or until fish just begins to flake easily with a fork. Serve with sauce. Makes 10 servings.

Ginger Apple-Pear Crisp

recipe from Taste of Home

Ingredients:

  • 4 medium tart apples, peeled and sliced
  • 4 medium pears, peeled and sliced
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon grated fresh gingerroot
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract

Topping:

  • 1 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/3 cup cold butter, cubed

Directions:

  1. Preheat oven to 375°. In a large bowl, toss the first 7 ingredients. Transfer to a greased 2-1/2-qt. baking dish.
  2. In another bowl, mix the first 6 topping ingredients; cut in butter until crumbly. Sprinkle over fruit.
  3. Bake until golden brown and fruit is tender, 40-45 minutes. Serve warm. Makes 8 servings.

Make a double batch of the beets and carrots and these recipes will serve a group of eight comfortably; plus you’ll have leftover soup and salmon for your own lunch tomorrow. Now that’s genius!

 

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