I use ginger in almost everything I made. Seriously. It's one of my favorite flavors. It's so bright and rumor has it, it helps with inflammation. I'll take any less inflammation I can get.
The trick with ginger is that when you buy a knob of it, you don't need the whole knob at one time. So then what? My trick is to peel the whole thing at one time. Peel it with the side of a spoon and you won't hurt yourself. If you don't use the whole thing, pop it in a baggie in the freezer. When you are ready to use it in the next ingredient, just grate it straight from the freezer using a microplaner.
Because I use ginger in so many dishes, here are a few you can make this week with your fresh bulb of ginger. Featured on the menu this week is my favorite Potsticker Pasta.
I came up with this dish when I was reading a cookbook that had an asian salad with pasta on one page and homemade potstickers on the next. It occurred to me that mixed together it could be the ultimate mash-up. And making potstickers takes kind of a lot of time.