Ginger Spread

This smooth, delectably sweet and savory spread rich in the goodness of ginger is great for sandwiches, crackers, veggies, and fruits. The spread also doubles as a delicious marinade for grilled meats or to enhance the flavors of your favorite comfort food. Check out some of our recipes below.

No Preservatives | No Gluten |NET WT. 8.5 OZ. |Made Proudly in the USA

Ingredients

Distilled Water, Organic Canola Oil (Non-GMO), Organic Sugar, Ginger, Organic Eggs, Tamarind, Organic Spices, Kosher Salt, Pulses

RECIPES

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Sandwiches

Use our Ginger Spread to step up the flavor of your favorite sandwich.  A couple of our favorites …

 

Turkey:

– Liberally apply Nal’s Kitchen Ginger Spread to one side of both pieces of bread.

– In between, start with a lettuce leaf, add a few slices of turkey, couple slices of tomatoes, couple cheese slices, and end with another lettuce leaf.

Veggie:

– Liberally apply Nal’s Kitchen Ginger Spread to one side of both pieces of bread.

– In between, start with a lettuce leaf, half a mashed avocado, thin slice of red onion, couple slices of tomatoes, couple cheese slices, topped with sunflower shoots (or alfalfa sprouts).

Everyday Meals

Use our Ginger Spread to step up your game on daily dinners.

Grilled Chicken Breast

Ingredients: 

1 boneless skinless chicken breast half (approx. 1/2 lb)

1/2 teaspoon kosher salt (or soy sauce or worcestershire sauce or combination of 1/4 tsp pepper sauce & 1/4 tsp kosher salt)

1-1/2 tablespoon Nal’s Kitchen Ginger Spread

Instructions:

– Mix spread and salt (or chosen substitute). 

– Generously coat both sides of the chicken breast with the spread mix.  Use a fork to poke the chicken breast.  Cover and refrigerate for 2 to 3 hours to marinate. 

– Preheat grill to medium heat (350oF – 400oF). Place chicken on the grill and cook each side for approximately 8 minutes. Make sure center of the meat is not pink.

– Serve on a bun with lettuce & tomato or adapt to your liking. 

Grilled / Sautéed Shrimp

Ingredients:

1 pound peeled, deveined shrimp

3/4 teaspoon kosher salt

1/4 teaspoon pepper

parsley (optional)

2 tablespoons Nal’s Kitchen Ginger Spread

Instructions:

– Mix spread and salt. 

– Generously coat shrimp with the spread mix.  Cover and refrigerate for 15 to 20 minutes. 

–  Skewer the shrimp and grill on medium-high (~375oF) for 2-3 minutes on each side. Alternatively, heat pan to medium high, add 3 tablespoons of olive oil and sauté shrimp for 4 to 5 minutes.

– Transfer to serving bowl, sprinkle pepper and parsley. 

Spicy Coconut Milk Curry

A great dish to feed a crowd and reheats well.

Ingredients:

13.5 oz coconut milk (unsweetened)

32 oz vegetable broth

1 cup finely chopped onions

3 green serrano peppers

1.5 lbs baby eggplants (about 3)

3 cups cooked dark red kidney beans

1/2 cup diced red bell pepper

1 cup spinach leaves

1 tablespoon oil (canola or vegetable)

2 teaspoons kosher salt

2 tablespoons Nal’s Kitchen Ginger Spread

Instructions:

– Chop onion into thin vertical slices and then horizontally cut them in half. 

– Discard stalks of serrano peppers and cut into half vertically. This makes them visible should you want to remove while eating.

– Discard stock and chop baby eggplant into 1-inch pieces and red bell peppers into 1/2 inch pieces. 

– If using canned red beans, drain and rinse in a colander under running water.

– Heat (cook on med heat) 1 tablespoon of oil in a 4-quart saucepan. Add chopped onions and serrano peppers to oil.  Sauté for a couple of minutes until onions turn translucent.

– Add coconut milk and vegetable broth to the saucepan and heat until hot but not boiling.

– Add salt and spread.  Ensure spread is dissolved in the broth.

– Add kidney beans and cook for 10 – 12 minutes.

– Add eggplant pieces and cook for 15 – 20 more minutes. Stir periodically.  As eggplant cooks the pieces will stop bouncing to the top. 

– Add chopped bell peppers and spinach.  Shut off heat and cover saucepan. Let sit for at least 30 minutes before serving.

–  Serve with rice or bread 

To reduce spiciness, remove and discard seeds of the serrano peppers. 

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