Tag Archives: ginger

Ginger-Lime Baked Pineapple

20 Apr

by Green Gourmet K

I had a craving for some fruit when I was at the grocery store and pineapple was on sale for $1.99 so I snatched that up thinking I’d eat it fresh or throw some in a stir fry.  Then I promptly forgot about it until I realized I needed to cook it up ASAP!  I have never broiled or baked pineapple but it seemed like it was worth a shot.  Turns out this was the best decision I have made in a long time.

This dessert is my new favorite – because it is incredibly fresh tasting and has a nice balance of hot and cold, sweet and sour, fruity and creamy.  To get the hot and cold and sweet and sour part I used greek yogurt.  The naturally sweet pineapple  is almost caramelized by the buttery ginger-lime syrup and the unsweetened yogurt is a great complement.  Ice cream or a lightly sweetened cake would be good with the pineapple too but the plain yogurt does a nice job of balancing out the sweetness.

The baked pineapple could be made ahead and then heated and served later.

Ginger-Lime Baked Pineapple Dessert


Juice of 1/2 lime

2 tbsp. butter

1/2 cup of brown sugar

1/2 cup water

1 whole pineapple, cored and sliced

2 teaspoons of sliced fresh ginger

plain Greek yogurt


Preheat the oven to 350 degrees.  Core and slice one pineapple.  Arrange slices in a baking dish.

Peel and slice ginger, set aside.

Melt butter in saucepan with brown sugar, once melted, add the ginger, lime juice and water.

Let simmer on low until the mixture is syrup-like in consistency.

Pour over the pineapple, holding out the ginger slivers.

Bake for 25 minutes at 350, then broil or turn your oven up to 400 degrees and bake for 5 more minutes.  Let the pineapple cool for a few minutes before serving.  Spoon pineapple and sauce over greek yogurt and garnish with a small sliver of lime.

Serve immediately.



Winter Squash Soup

20 Jan

by Green Gourmet L

Want to know how to use some of the vegetables that you saw at the Farmer’s Market? I’ve been thinking about different ways to incorporate more squash into my life. One of my favorite winter squash is butternut squash, and I love to make Butternut Squash and Apple Soup. But this time, I wanted to adapt it a bit to include even more farmer’s market finds. Carrots for a little sweetness, ginger for a little heat, and pumpkin puree since I still happened to have some on hand. And bonus: this soup is vegetarian, vegan, dairy-free, wheat-free, and delicious!


Makes 8-10 servings

  • 2 TB olive oil
  • 2 cups onions, chopped (I used red and yellow onions)
  • 1 can pumpkin puree
  • 2 carrots, peeled and chopped
  • 2 lbs winter squash, peeled, seeded, and chopped
  • 4-5 cups vegetable stock
  • 2 garlic cloves, minced
  • 1 tp ginger minced
  • 2 tp salt
  • 1/2 tp pepper
  • 1/2 tp cayenne pepper (or more for extra kick)
  • pinch sugar


Heat olive oil in a large pot or dutch oven. Cook onions over medium-low heat until they become translucent (about 10 minutes).

Add garlic and ginger and cook for an additional minute. Add pumpkin, carrots, squash, ginger, and cook for a few minutes.

Add 4 cups of vegetable stock.

Season with salt, pepper, sugar, and cayenne. Cover and simmer for 30 minutes, or until all vegetables are tender. Working in batches, puree vegetables and liquid in a blender or food processor until smooth.

Pour back into pot over low heat and adjust seasonings. If the soup is too thick, add more stock (up to 1 cup).

Wouldn’t this be delicious with a Roasted Vegetable Sandwich with Feta? Enjoy using your farmer’s market vegetables and don’t forget you read about it on Green Gourmets!

To print this recipe, click here.

Homemade Holiday Gifts

17 Dec

by Green Gourmet L

Agonizing over what to give your coworkers this year? What about your neighbor or your foodie friends? You can give the same old gift card (yawn) or you can make something quick, easy, and delicious! These homemade treats are nice because they are not too sweet and you can buy in bulk to make enough for all the deserving people on your holiday list.

Ginger Snaps

Crystalized Ginger

These aren’t the crunchy kind of ginger snaps that you buy at the store. These are chewy, moist, and tangy cookies that have become my absolute new favorite Christmas treat. Men LOVE these; trust me on this one ladies. To make a great gift, serve these little goodies with a box of black tea (like Tazo Chai) and your favorite mug.


  • 3/4c butter (12 TB), softened
  • 1c sugar
  • 1/4c molasses
  • 1 egg
  • 2 tp baking soda
  • 2c flour
  • 1/2 tp ground cloves
  • 1/2 tp ground nutmeg
  • 2 tp cinnamon
  • 1/2 tp salt
  • 4 oz crystallized ginger
  • 1/2 cup Turbinado sugar


Preheat oven to 375. Combine butter, sugar, molasses and egg and beat well. Chop up your crystallized ginger and stir it into the mixture. Mix dry ingredients together; add to wet and mix well. Chill for one hour. Form into 1 in balls, roll in turbinado sugar (also called raw sugar) and place onto greased cookie sheet. Bake for 8-10 minutes. To print this recipe, visit: https://sites.google.com/site/greengourmetsprintablerecipes/green-gourmets

Rosemary Roasted Cashews

This is a great savory option to all the sweets that get passed around during the holidays. Even though nuts have a fair amount of fat, this is the good fat which makes them great for snacking. To make it into a gift, bring these in a beautiful serving bowl and leave the bowl. Or for a special man in your life, pair these with a 6-pack of his favorite dark beer. These also work well at a cocktail party, but make extra because they don’t last long.


  • 1 1/4 pounds cashew nuts
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • 1/2 teaspoon cayenne
  • 2 teaspoons dark brown sugar
  • 2 teaspoons salt
  • 1 tablespoon butter


Preheat the oven to 375 degrees F. Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, sprinkle the chopped rosemary over the butter and melt in the microwave (about 15 seconds) in a large bowl. Combine the cayenne pepper, sugar, and salt in a separate bowl. Toss the warm nuts with the rosemary butter until the nuts are completely coated. Sprinkle the dry ingredients over the nuts and stir to coat. Serve warm or let cool and package for gifts. To print this recipe, visit: https://sites.google.com/site/greengourmetsprintablerecipes/green-gourmets-rosemary-cashews

Whole Grain Roasted Garlic Mustard


Homemade mustard is an unexpected gift, yet one that would get rave reviews. Make sure to include a recipe card with your favorite ideas for how to use it (dip with pretzels, glaze for ham, etc). It is most cost effective to buy your mustard seeds in bulk, you’ll want to make some to save for yourself! Credit is given to Eating Well magazine for this homemade treat.

Makes 8 cups


  • 2 1/4 cups whole yellow mustard seeds
  • 3/4 cup whole brown mustard seeds
  • 2 1/2 cups cider vinegar
  • 1 1/2 cups water (more if needed)
  • 1 head garlic
  • 1 tp olive oil
  • 1/2 cup maple syrup
  • 2 TB salt


Combine mustard seeds, vinegar, and water in a large bowl; cover and let stand for at least 6 hours (up to 24 hours). Preheat the oven to 400. Leave the garlic head whole (cloves intact) and slice off the top of the garlic, exposing the cloves. Drizzle with olive oil, wrap in foil, and roast until garlic is softened about 45-55 minutes. When garlic has cooled, squeeze half of the cloves into a food processor. Add half of the seed mixture and pulse, scraping the sides as necessary. Add water, one TB at a time, until the mixture resembles grainy mustard. Repeat with the remaining roasted garlic and mustard seed mixture. Transfer to a bowl and add the maple syrup and salt. Package your mustard in airtight containers and refrigerate for a month. To print this recipe, visit: https://sites.google.com/site/greengourmetsprintablerecipes/green-gourmets-homemade-mustard

Tempt your friends and family with these delicious homemade gifts and don’t forget to tell them you read it on Green Gourmets!