I use ginger (fresh/frozen, not dried) as you do in soups and marinades, but you could possibly make some ginger tea with it. You would have to strain it through a filter, such as a paper towel or coffee filter, however. If that works, you could chill the tea and make soda or a cold drink with it. You could also make a ginger syrup to be used in a drink. This would not be sweet the way a cookie would, and you could adjust the sweetness to your taste.

Thanks, Lars!

Ginger pairs well with mustard in most things (and you know what things they'd go in).

I can't remember if you bake bread, but if you wanted a little kick and flavor, up to a tablespoon in a pound loaf would do it.

There are also savory quickbreads, but that might be too much like what you don't want. Savory gingerbread loaf is good with salty meats like ham for sandwiches. O you could use it to pump up pumpernickel.

It's nice on a duck.

Thanks for the suggestiions, plllog! I *tend* to stay away from breads due to diagnosed insulin resistance in my family as well as my personal household. I'll have to try it on duck.

You can of course use Splenda or Equal to sweeten your ginger tea (I use Splenda), and it is an excellent drink to have for when you are nauseous or have an upset stomach.

I like to use ground ginger on roast sweet potatoes - peeled and cut in chunks then tossed with olive oil and coated with lots of spice and some salt before roasting. I usually add Trader Joe's Chili Lime seasoning which already has salt in it. If not adding that, a squeeze of lime after it comes out of the oven adds flavor.

Other roast veggies would be good with ginger as well - beets and carrots and onions come to mind.

I roast root veggies at 400F in a single layer in a shallow pan for about 30-35 minutes. My oven is electric. A gas oven might take longer.

Thanks, Lars, for the ginger tea idea. I'd be sweetening it with a little honey.

Carol--good suggestion! TJ's Chili Lime is a favorite in my spice rack, and I make roasted root vegs (and roasted vegs) about once a week.

Plllog, I hadn't thought about artichokes--they're still super expensive here in Cali right now--considering we produce close to 100% of the U.S. crop! I'm waiting until the price drops.

I've been buying 5 pounds of fresh ginger and a pound of fresh turmeric from the wholesaler the past 18 months. Juiced and in fresh green juices. Carrot, beet, celery, greens, yada yada.

Powdered ginger in my spice rack is in many of my spice rubs. Pairs well with rosemary, lemon peel powder, dried toasted garlic, onion flake...or just in fresh lemon, garlic, rosemary on chicken, fish baked.

Hey Sooz careful using the word curry, the PC police may come knocking on your door!

“South Asian American food bloggers have called on people to cancel the word curry because of its ties to British colonialism.

In the latest fallout since the increased scrutiny over the country's imperial history, critics say the word curry is too often used to lump very distinct foods from different regions together.

‘There's a saying that the food in India changes every 100km and yet we're still using this umbrella term popularised by white people who couldn't be bothered to learn the actual names of our dishes. But we can still unlearn.'”

Sorry, I don’t mean to derail. I was just more amused by this which is probably quite unwoke of me. What’s next, General Tso not real Chinese food? 😂But I did find it somewhat interesting so I thought I’d share.

https://www.dailymail.co.uk/news/article-9874633/Now-word-CURRY-racist-Food-blogger-says-time-cancel-British-colonial-term.html

Wow! I got $2 artichokes a few days ago, in SoCal. Maybe it's time to check again?

Thanks, FOAS. Interesting idea. Still, even if it's true, chip on the shoulder much? I think it actually comes more from immigrant food, rather than colonial. Like your General Tso's (which can be quite tasty), spaghetti and meatballs, etc. It may also happen with ugly visitors abroad, but usually with some collusion. Like locals saying, "It's a curry. You'll like it," rather than giving it its actual name. You should see the abominations I've been served abroad called "hamburgers". :)