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I like to poach or grill salmon filets ahead of time for lunch, and top them with TJ's pineapple salsa. It's also good as a simmer sauce for chicken in the crockpot or on the stovetop. And I sometimes dump a jar of it into homemade chili; the hint of sweetness seems to bring out the beef flavor.

I agree. It has a mild, smokey, not-too-salty flavor. I dice it up and add it to pasta primavera for a quick main dish that's healthy and low calorie.

We always used to eat sweet white corn, but this is our new favorite because it's so flavorful.

I also like to mix it with black beans and tomatillo salsa and heat it in the microwave for lunch.

Reeds is the best ginger beer I've found, with a strong ginger flavor, and a little bite. Nothing like insipid ginger ales.

Ginger beer is not "beer" as in hops and alcohol (any more than ginger ale is ale in that sense), but beer as in other non-alcoholic brewed beverages, such as root beer, dandelion beer, or apple beer.

Finally, a gingersnap that tastes like ginger. I have quit eating most sweets, but I still indulge in these cookies, because a couple of cookies are enough to satisfy my sweet tooth, and because I can't resist them. Crunchy, sweet, and a little spicy. They are a staple at our house.

Six cookies contain 140 calories, 5g fat, 0g fiber, 21g carb, 130mg sodium.
Ingredients: Unbleached wheat flour, brown sugar, butter, crystallized ginger (ginger, sugar), molasses, eggs, fresh ginger, baking soda, ground ginger, Kosher salt.

I use these in all kinds of ways, but my favorite is just to sit down with a bowlful. If you heat them in the microwave, it's like hot cherry pie without the crust. It's hard to believe they're unsweetened; I don't miss the sugar at all.

Sometimes I mix a cup of the dark sweet cherries and a cup of steel-cut oats with a quart of water in the Crockpot and cook overnight on low. It looks odd (purple oatmeal), but it's tasty and reheats well, so I can make one batch and breakfast off it for several days.