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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Submitted by: National Pork Board

Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until you are ready to use. Serve this flavorful dish with slaw with vinaigrette, grilled potatoes and seasonal fresh fruit.

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Steamed Fish with Ginger

Submitted by: lenochka

Garlic and soy sauce provide the main flavors for this quick-and-easy halibut recipe. Smoking hot oil is poured over the top of the fish before serving to provide flavor and crispness.

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Cranberry, Apple, and Fresh Ginger Chutney

Submitted by: foodelicious

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

Fresh ginger puts the bite on tart cranberries and crisp apples cooked up with onion, celery, raisins, and just enough sugar to keep your lips from puckering.

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Ginger Garlic Paste

Submitted by: DC Girly Girl

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.

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Tarragon-Dill Grilled Chicken Salad

Submitted by: sestinatim

Grilled chicken lends smoky flavor to a flavorful summer salad featuring sweet and crunchy grapes and apples in a mayonnaise-sour cream dressing seasoned with fresh tarragon and dill.

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Basil Dill Coleslaw

Submitted by: June Cappetto

I was introduced to basil when I married into an Italian family. I loved the aromatic fragrance and flavor of the herb and begun to use it in everything. Basil and dill add a unique touch to this cabbage slaw. -June Cappetto, Seattle, Washington

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Ginger-Scallion Crusted Salmon

Submitted by: Ryan Nomura

Living In: Honolulu, Hawaii, USA

Asian flavors accentuate the best fresh salmon that is available to you. If you don't have access to good quality fresh salmon, substitute tuna, mahi mahi, swordfish, monkfish, or wahoo.

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Dilled Garlic

Submitted by: Delevangal

This recipe for tangy pickled garlic can be made as hot as you wish! Start with about 1/4 teaspoon of cayenne pepper, and increase the amount to taste.

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Gingered Mango Salsa

Submitted by: Barb Fore

Zesty cilantro and ginger meet cool mint in this change-of-pace salsa. 'We love it over grilled chicken, fish and pork,' says Barb Fore of Saline, Michigan. 'Try substituting the mango with papaya.'

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Glazed Ham with Peach-Ginger Sauce

Submitted by: Jeannette

Home Town: Old Tappan, New Jersey, USA

Living In: Lehigh Valley, Pennsylvania, USA

A unique tangy and spicy chunky peach sauce perfectly complements traditional glazed ham for an outstanding holiday meal. Vary the amount of ginger and hot pepper to satisfy your own tastes.

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Marinated Pork Medallions with a Ginger-Apple Compote

Submitted by: adam

Home Town: Ocala, Florida, USA

Living In: Washington, Virginia, USA

Fresh pork medallions are marinated in a balsamic vinegar and garlic blend and topped with a fresh, homemade ginger-apple compote.

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Lemon Ginger Sauce with Dill

Submitted by: DANNON

A light, lemony herb sauce, made with Dannon Yogurt, is refreshing on cooked fish.

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Grilled Gingered Salmon

Submitted by: Gourmet Photog

A whole fillet of salmon is marinated in a sweet ginger and garlic marinade, then grilled on a cedar plank for an impressive main dish.

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Chicken with Ginger Pesto

Submitted by: Kelly Joy

Home Town: Honolulu, Hawaii, USA

Living In: Fort Collins, Colorado, USA

Chicken breasts are gently poached in wine-flavored liquid, then sliced on the bias and served warm or cool with a garlic and ginger-flavored green onion sauce that looks like pesto.

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Strawberry, Ginger and Mint Sekanjabin

Submitted by: The Magpie

Home Town: Birmingham, Michigan, USA

Living In: Callaway, Virginia, USA

This soft drink syrup is based on an ancient Persian recipe, and it keeps virtually indefinitely without any special care. Excellent for camping, and truly refreshing on a hot, hot day!

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Fresh Ginger Carrot Salad

Submitted by: Lauri Cherian

'I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste,' relates Lauri Cherian of Scott Depot, West Virginia. 'I have a sweet tooth, and this salad quenches it!'

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Dilled Shrimp (Rejer)

Submitted by: WOLSELEY

Home Town: Enslev, Midtjylland, Denmark

Living In: Winnipeg, Manitoba, Canada

You can't have a Danish holiday meal without endless platters of dilled shrimp. Served on a red serving platter, it makes the perfect Christmas dish that will have your guests heaping up pyramids of shrimp on their plates. No Scandinavian buffet would be complete without it!

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Orange, Mango, and Ginger Sorbet

Submitted by: Bearskat

Living In: Miami, Florida, USA

Sliced ginger root and lime zest add a tangy component to this sorbet made with orange, mango, and lemon juice.

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Baked Snapper with Chilies, Ginger and Basil

Submitted by: Chili Spice

Living In: Kelowna, British Columbia, Canada

Almost any whole fish can be cooked with this method, but snapper or sea bass are particularly good with the Thai flavors.

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Halibut Cheeks with Ginger-Orange Sauce

Submitted by: Always Cooking Up Something

Home Town: Cincinnati, Ohio, USA

Living In: Seattle, Washington, USA

Halibut cheeks are really delicious and super-easy to cook. Here they are pan-seared and served with a zingy orange sauce with Asian seasonings. Great with asparagus and jasmine rice for a light and tasty Spring dinner.