Fresh, juicy ginger root is glorious! I am assuming it's not actually green, but a tawny color outside, a creamy golden color inside, right?
For starters, a newbie (avocadosammich) just posted a mango ginger marinade, so you could start there. Otherwise, try typing "ginger" into this site's search function, or try it at recipesource.com. You can freeze it if tightly wrapped, so you can have fresh-tasting ginger for months to come. Some also immerse it in sherry or other liquids.