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Easy Cauliflower Soup with Fresh Ginger
Lunch American

Easy Cauliflower Soup with Fresh Ginger

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly.
  2. 2 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.

By CHRISWELLSW

Ahi Poke Salad
Lunch American

Ahi Poke Salad

4.9

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Mix together ahi tuna, onion, green onion, seaweed, macadamia nuts, sesame oil, red pepper flakes, and ginger in a mixing bowl.
  2. 2 Cover and refrigerate for the flavors to come together, at least 1 hour.
  3. 3 Arrange lettuce leaves on a serving platter, spoon ahi poke on top, and garnish with cilantro.

By SKYELIGHT

Zippy Cucumber Salad
Lunch American

Zippy Cucumber Salad

4.3

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.
  2. 2 Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.
  3. 3 Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.

By Cheryl

Sweet and Spicy Sweet Potato Soup
Lunch American

Sweet and Spicy Sweet Potato Soup

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Add shallots; cook until soft, about 3 minutes. Stir in apples, ginger, lime zest, red pepper flakes, and cayenne pepper; cook and stir until apples are very soft, about 15 minutes.
  2. 2 Add broth, potatoes, and salt; cover and bring to a boil. Reduce heat to low; simmer about 10 minutes.
  3. 3 Purée soup with an immersion blender until smooth. Stir in lime juice. Serve with lime wedges.

By Julie Julie

Butternut Squash-Pumpkin Spice Soup
Lunch American

Butternut Squash-Pumpkin Spice Soup

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Combine cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set aside.
  3. 3 Toss butternut squash and onions with olive oil in a large bowl to coat; transfer to a baking sheet.
  4. 4 Roast in the preheated oven until soft, 25 to 30 minutes.
  5. 5 Transfer squash-onion mixture to the bowl of a food processor. Add vegetable broth, cream, and salt; pulse until smooth. Add ¼ cup pumpkin spice mixture; pulse until combined. Divide among 6 microwave-safe bowls.
  6. 6 Microwave, one bowl at a time, on high until hot, about 1 minute, stirring every 30 seconds.
  7. 7 Top each serving with 1 ½ tablespoons Greek yogurt and ½ teaspoon pumpkin spice mixture.

By Howard

Lunchbox Ginger Cookies
Lunch American

Lunchbox Ginger Cookies

5.0

Prep
20 min
Cook
9 min
Total
29 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl.
  2. 2 Combine brown sugar, canola oil, molasses, and egg in a large bowl; beat with an electric mixer until blended.
  3. 3 Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well; dough will be quite thick. Dough may be refrigerated or shaped at this time.
  4. 4 Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets.
  5. 5 Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.

By Busy Cook

Smooth Broccoli Vitamix Soup
Lunch American

Smooth Broccoli Vitamix Soup

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat; saute onion until translucent, 5 to 10 minutes.
  2. 2 Spread potatoes and broccoli onto a microwave-safe plate. Cook in microwave until tender, 4 to 5 minutes.
  3. 3 Place onion, potatoes, broccoli, milk, chicken broth, pepper, salt, ginger, and thyme in the Vitamix or blender. Start on variable 1, slowly increase to variable 10, and end on high for 4 to 5 minutes. Serve hot.

By Ashley Olmstead

Gingered Carrot Soup
Lunch American

Gingered Carrot Soup

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat oil in heavy large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté until onion is translucent, about 8 minutes. Add stock and carrots; cover and simmer until carrots are tender, about 30 minutes.
  2. 2 Fill blender or the bowl of a food processor halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a saucepan. Repeat with remaining soup.
  3. 3 Heat soup over low heat; stir in evaporated milk and cumin. Season with salt and black pepper.

By Kitchen Basics

Chicken Strawberry Spinach Salad with Ginger-Lime Dressing
Lunch American

Chicken Strawberry Spinach Salad with Ginger-Lime Dressing

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.
  2. 2 In a bowl, mix mayonnaise, lime juice, ginger and milk.
  3. 3 Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

By JPMJ

The Best Relish I've Ever Had
Lunch American

The Best Relish I've Ever Had

4.7

Prep
30 min
Cook
40 min
Total
550 min

Instructions

  1. 1 Use the large holes of a box grater to grate cucumbers and onions into a large bowl. Sprinkle pickling salt over grated vegetables. Cover the bowl tightly; allow to rest at room temperature for 8 hours to overnight.
  2. 2 Squeeze out as much liquid as possible from cucumber mixture; set aside.
  3. 3 Whisk together sugar, flour, turmeric, ginger, and celery seed in a second large bowl. Heat vinegar and water in a large, heavy pot over medium-high heat. Whisk in sugar mixture until smooth. Stir in cucumber mixture. Bring to a boil and cook, stirring frequently, until relish is thickened, about 15 minutes.
  4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids; screw on the rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process the jars for 10 minutes.
  6. 6 Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Store in a cool, dark area.

By Tammylou

Instant Pot Spicy Butternut Squash Soup
Lunch American

Instant Pot Spicy Butternut Squash Soup

4.7

Prep
20 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
  2. 2 Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
  4. 4 Stir in heavy whipping cream.

By Fioa

Cream of Carrot Soup
Lunch American

Cream of Carrot Soup

4.8

Prep
20 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Melt butter in a Dutch oven over medium heat. Add carrots, potato, onion, and celery, then stir in chicken broth and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
  2. 2 Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven and stir in cream, curry powder, salt, and pepper. Cook over low heat until heated through, about 10 minutes.

By Miss Tyckle

Mushroom, Shrimp, and Winter Melon Soup
Lunch American

Mushroom, Shrimp, and Winter Melon Soup

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
  2. 2 Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
  3. 3 Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
  4. 4 Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger. Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
  5. 5 Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.

By nukuien

Gee-Gee's Chicken Salad with Cantaloupe
Lunch American

Gee-Gee's Chicken Salad with Cantaloupe

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Whisk mayonnaise, sour cream, lemon zest, lemon juice, sugar, ginger, and salt together in a large bowl.
  2. 2 Fold chicken, blueberries, celery, grapes, and almonds into dressing until well combined. Cover the bowl and refrigerate for 1 hour.
  3. 3 Spoon salad into cantaloupe halves.

By Sue

Apricot Ginger Crumble Oat Bars (Gluten Free)
Lunch American

Apricot Ginger Crumble Oat Bars (Gluten Free)

4.4

Prep
30 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish, line with parchment paper, and grease parchment paper.
  2. 2 Whisk flour, almond meal, baking soda, and salt together in a bowl. Whisk in oats, brown sugar, and ½ cup white sugar until blended and brown sugar clumps broken up. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
  3. 3 Press ⅔ flour mixture into bottom of the prepared baking dish; set crust aside.
  4. 4 Whisk ⅓ cup white sugar and cornstarch together in a small bowl. Add apricots and ginger; toss to coat.
  5. 5 Spread apricot filling over crust; sprinkle remaining ⅓ flour mixture on top.
  6. 6 Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.

By RitaAnn

Honey Spiced Granola Bars
Lunch American

Honey Spiced Granola Bars

3.9

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 8x8-inch baking pan with parchment paper.
  2. 2 Mix oats, raisins, wheat germ, whole-wheat flour, all-purpose flour, cocoa powder, brown sugar, cinnamon, ginger, allspice, and salt in a large bowl. Make a well in the middle.
  3. 3 Whisk applesauce, honey, egg, and vanilla extract together in a separate bowl until combined; pour into well of dry ingredients. Stir with two spoons until fully incorporated. Pour and press batter into prepared baking pan.
  4. 4 Bake in the preheated oven until firm, about 20 minutes. Remove from pan and cool for about 10 minutes before slicing into 12 pieces.

By blankpage

Chicken Long Rice (Hawaiian-Style Chicken Soup)
Lunch American

Chicken Long Rice (Hawaiian-Style Chicken Soup)

4.5

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place bean thread noodles in a large bowl with enough warm water to cover by 1 inch; soak until softened, about 15 minutes. Drain, then cut noodles into desired lengths.
  2. 2 Add chicken breasts to a large pot with enough water to cover by several inches; bring to a boil. Cook until chicken is no longer pink in centers and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
  3. 3 Transfer chicken to a cutting board; shred into strands with 2 forks. Return chicken to the pot of boiling water.
  4. 4 Add chicken broth; reduce heat to medium-high. Add onion, garlic, ginger, bay leaves, fish sauce, and soy sauce; season with salt and black pepper. Bring to a boil; add noodles. Cook at a boil until noodles are translucent, about 5 minutes.
  5. 5 Stir in bok choy; cook until leaves slightly wilt, 1 to 2 minutes.

By Antonio

Cranberry Pumpkin Muffins
Lunch American

Cranberry Pumpkin Muffins

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Mix flour, brown sugar, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg together in a mixing bowl.
  3. 3 Beat pumpkin puree, melted butter, buttermilk, eggs, and vanilla in another large mixing bowl until well combined. Gradually beat in flour mixture, then stir in dried cranberries until incorporated. Fill the prepared muffin cups about 3/4 full with batter.
  4. 4 Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and let rest for a few minutes before turning muffins out onto a wire rack. Serve warm or at room temperature.

By Robin L

Pumpkin Oat Scones
Lunch American

Pumpkin Oat Scones

4.1

Prep
15 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Whisk flour, oats, baking powder, 1 teaspoon cinnamon, nutmeg, salt, ½ teaspoon ginger, and cloves together in a bowl; cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Whisk pumpkin purée, 2 tablespoons cold milk, egg, and vanilla extract together in a bowl; fold into flour mixture until just blended.
  3. 3 Divide dough in half on a lightly floured surface. Shape each half into a ball; knead 10 to 12 times. Flatten balls to ½-inch thickness; place 2 inches apart on a nonstick baking sheet. Cut rounds into sixths with a butter knife; do not separate wedges.
  4. 4 Bake in the preheated oven until bottoms and edges are just golden brown, 12 to 16 minutes. Cool.
  5. 5 Whisk confectioners' sugar, remaining 1 tablespoon milk, 1 pinch cinnamon, and 1 pinch ginger together in a small bowl; transfer to a resealable plastic bag, snip off a corner, and drizzle icing over cooled scones in a zig-zag pattern.

By MattsWife

Rockin' Carrot, Sweet Potato, and Ginger Soup
Lunch American

Rockin' Carrot, Sweet Potato, and Ginger Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat butter and bacon grease in a large pot over medium heat. Add carrots and onion; cook and stir until carrots are soft and onion is translucent, 5 to 10 minutes. Season with salt and pepper. Stir in 1/2 of the thyme leaves and cook until fragrant, 10 to 15 seconds.
  2. 2 Add stock, sweet potato, ginger paste, and remaining thyme; bring to a boil, Reduce the heat and simmer until sweet potato is soft, 15 to 20 minutes. Stir in orange juice, brown sugar, pepper flakes, and cinnamon.
  3. 3 Purée soup with an immersion blender until smooth, adding more stock if necessary to reach desired consistency. Stir in half-and-half and serve.

By LIANNASR

Philly-Style Pumpkin Banana Bread
Lunch American

Philly-Style Pumpkin Banana Bread

5.0

Prep
15 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3-inch loaf pans with 2 teaspoons butter.
  2. 2 Mix flour, sugar, walnuts, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl. Cube 2 tablespoons butter into the bowl.
  3. 3 Whisk pumpkin puree, vegetable oil, eggs, banana, and honey together in a bowl until smooth. Fold in flour mixture just until blended. Pour into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.

By lrossanese

Spiced Butternut Squash Soup
Lunch American

Spiced Butternut Squash Soup

4.4

Prep
45 min
Cook
70 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into water in the baking dish.
  3. 3 Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
  4. 4 Melt butter in a large pot over medium heat. Sauté onion, leek and garlic in hot butter until tender, about 3 minutes. Pour in broth and add potatoes; bring to a boil. Cook until potatoes are soft, about 20 minutes.
  5. 5 Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
  6. 6 Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.

By LuvMyFamily

Chicken Soup with Orzo and Turmeric
Lunch American

Chicken Soup with Orzo and Turmeric

4.8

Prep
25 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook until onion is translucent, 8 to 10 minutes. Add chicken, salt, and black pepper; cook and stir for 2 to 3 minutes. Add garlic, ginger, turmeric, and pepper flakes; cook and stir until fragrant, about 1 minute.
  2. 2 Increase heat to medium-high; add chicken broth. Bring to a boil.
  3. 3 Reduce heat to medium, cover, and simmer until chicken is no longer pink in centers and juices run clear, 8 to 10 minutes. Transfer chicken to a plate; shred when cool enough to handle.
  4. 4 Increase heat to medium-high; bring to a boil. Add orzo; cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
  5. 5 Remove and discard parsley stems; roughly chop leaves. Stir parsley, shredded chicken, and vinegar into soup. Taste; adjust seasonings as desired.

By jaybu

Namasu Rice Salad with Pickled Daikon Radish and Carrots
Lunch American

Namasu Rice Salad with Pickled Daikon Radish and Carrots

3.3

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
  2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
  3. 3 Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.

By AnnInLondon

Asian-German Fusion Potato Salad
Lunch American

Asian-German Fusion Potato Salad

4.1

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
  2. 2 Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
  3. 3 In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
  4. 4 Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.

By LONBINDER

Healthy Pumpkin Cranberry Muffins
Lunch American

Healthy Pumpkin Cranberry Muffins

4.7

Prep
25 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Combine milk and vinegar in a small bowl until evenly blended. Set aside. Whisk whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt together in a large bowl. Set aside.
  3. 3 Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; stir in milk mixture until smooth. Stir in flour mixture until just combined: fold in fresh and dried cranberries.
  4. 4 Divide batter among the prepared muffin cups, filling each to the top.
  5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tins for 5 minutes before transferring muffins to a wire rack to cool completely.

By simplytater

Mandarin Chicken Pasta Salad
Lunch American

Mandarin Chicken Pasta Salad

4.6

Prep
45 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Whisk vinegar, orange juice, vegetable oil, soup mix, sugar, sesame oil, ginger, and garlic together in a bowl until well blended; cover vinaigrette and refrigerate.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water. Transfer to large bowl.
  3. 3 Toss chicken, mandarin oranges, tomatoes, spinach, carrot, cucumber, bell pepper, onion, and almonds with pasta. Add vinaigrette: toss to coat.

By KATRINP