How to Store Ginger

photo and some tips are by wikiHowFor the freshest Ginger only peel off what you need for your recipe.  You can store unpeeled Ginger in the fridge in a tightly sealed plastic bag.  You can also store it in a paper towel then place in a paper bag.  There are other methods for freezing it as well.

My preferred way to store ginger is to wrap it in a dry paper towel then place into a sealed plastic bag, then place it into a green veggie bag and store in your veggie drawer of your fridge.  I still have some left over from Thanksgiving that is fresh.

See more ways to store and freeze ginger at wikiHow.


Strawberry Salad (Rachel Ray)

photo from Rachel Ray site
This is a modified Rachel Ray Recipe.


16 ounces fresh strawberries, hulled and halved
1 small shallot
2 tablespoons balsamic vinegar
3 1/2 tablespoons of garlic infused olive oil
1 – 2 tablespoons of honey
Salt and pepper
3 skinless, boneless chicken breasts (about 1 1/4 pounds)
1 bag  (6 oz.) baby spinach
2 ounces goat cheese log, sliced into 4 rounds (or crumbled)
1/4 bunch chives, chopped (or freeze dried)


  1. In a blender, puree 3/4 of the strawberries (around 12 oz), the shallot, 1 tablespoon of balsamic vinegar, 2 tablespoons oil and the honey; season with salt and pepper.
  2. Season the chicken breasts with salt and pepper. In a large skillet, heat the remaining 1 1/2 tablespoons oil over medium heat. Add the chicken and cook, turning once, until cooked through, about 8 minutes; transfer to a plate and tent with foil.
  3. Meanwhile, add the remaining strawberries, 1 tablespoon balsamic vinegar and 1/4 cup water to the skillet and simmer, stirring, until the berries are warmed through, about 1 minute.
  4. In a large bowl, toss the spinach with the strawberry vinaigrette and divide among 4 plates. Slice the chicken breasts 1/4 inch thick and place on top with the warm strawberries, goat cheese and chives; season with salt and pepper.
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