Fresh Spices

One of the best ways I’ve found to jazz up a light recipe is to use fresh ginger and garlic instead of the dried powdered spices. The difference in the flavor of my dishes, especially stir-fry meals, is unbelievable. Keeping fresh items on hand was inconvenient until a friend shared these methods for storing and using them: For ginger, store the unpeeled gingerroot in the freezer. When needed, simply peel and use a vegetable grater to grate the ginger into your recipe. For garlic, remove the number of cloves needed from the head. Place the clove on a cutting board and hit it hard with the top of the garlic press. The papery peel will be easy to remove and you can then put the clove into the garlic press and mince it. Sheila M., Mesa, Arizona