The flavor of the week in my life is ginger. I made lettuce wraps for dinner for my family one night and then handed out samples of brown sugar and ginger-glazed salmon two days this week at the grocery store.

The flavor of ginger is strong, which is why I love it. But my husband isn't a huge fan, so he often reminds me that he only likes it in small amounts. It's a lot like the way we each view cilantro — I love it but he doesn't want it to overpower the dish.

My favorite way to eat ginger is in Asian cooking, which is why I was drawn to this recipe for lettuce wraps. But other people use ginger in tea, candy, baked goods or soup.

You will find ginger in two main sections at the grocery store — in the produce department and the spice aisle. The ginger that you see in the produce department is a rhizome, which is the botanical term for the root of a plant. Fresh ginger should be peeled but no need to pull out your knife or veggie peeler — simply scrape it with the edge of a spoon and you will easily peel away the skin.

The ginger you find in the spice aisle is in powdered form and much more potent than fresh, so you can't treat the two as equal in cooking.

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Ginger does more than just offer flavor to cooking. Many people believe it is effective in treating nausea and vomiting. That explains why our parents always bought ginger ale at the first complaint of a stomach ache when we were kids. There seems to be significant evidence to support this theory, with more than 100 research articles on this very topic.

As much as I loved the flavor of this recipe, I have to admit the execution was not so successful. My husband and son found that it was much easier to eat in a flour tortilla.

I, on the other hand, turned it into a salad and decided it was easier to eat with a fork than with my hands.

Whatever way you decide to eat it, I hope you enjoy the flavor of ginger this week.

Kaitlin Anderson is a registered dietitian at Hy-Vee North in Rochester. This information is not intended as medical advice. Please consult a medical professional for individual advice.

1 pound Smart Chicken ground chicken breast

1/2 onion, minced

2 garlic cloves, minced

1-inch knob ginger, peeled & minced

4 tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

2 tablespoons sesame oil

2 tablespoons peanut butter

1 tablespoon water

1 tablespoon honey

2 teaspoons chili-garlic sauce (or more if you like it hotter)

3 green onions, chopped

1/2 8-ounce can sliced water chestnuts, drained and chopped

1 cup of coleslaw mix (shredded cabbage and carrots)

1/4 cup peanuts, chopped

10-12 large outer lettuce leaves, rinsed and patted dry

Heat a large, non-stick skillet on high. Add chicken and onion, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink. Meanwhile, in a microwave-safe bowl, combine soy sauce, rice vinegar, oil, peanut butter, water, honey and chili-garlic sauce. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine. Add green onions, water chestnuts and coleslaw into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

Source: Recipe adapted from the Iowa Girl Eats blog, www.iowagirleats.com