Do you know what this is?

No, it’s not grub worms. This is fresh raw turmeric—nature’s own ibuprofen.

Ever slathered yellow mustard on a sandwich? Then you’ve had turmeric. Like curries? Yep, turmeric gives it the bright yellow color. Even the iconic Kraft Mac and Cheese now uses turmeric to enhance the intense cheesy color.

Turmeric is bright orange on the inside, with a knobby light brown skin. The flavor of the tuber is a little bitter, but with a subtle bite, like ginger, with hints of black pepper. Some people think it tastes a little like an orange.

Turmeric contains curcumin, which helps decrease the amount of harmful inflammatory chemicals in the body. If you’re dealing with any inflammatory conditions, like arthritis, fibromyalgia or other auto-immune issues, you need to add turmeric to your diet.

Turmeric also reduces bloating, helps reduce the pain of a sunburn and, some believe, it helps slow the aging process (WHAT??? Research needs to be done into that RIGHT NOW).

But here’s the thing: In order for your body to absorb the curcumin, the turmeric has to be combined with black pepper. Which is why black pepper is one of the ingredients in this easy Turmeric Vinaigrette.

I don’t peel my turmeric when I make the vinaigrette. I wash the turmeric, throw everything into the blender, pulse for 5 seconds and then let it rip until the mixture is smooth. Turmeric Vinaigrette is great on heavy greens like kale, and is wonderful when tossed on roasted Brussel Sprouts or other vegetables. I’ve even stirred it into tuna and chicken salads for a taste sensation!

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Step up your Meatless Monday game with this delicious Fettuccine with Poblano Alfredo dish.

I’m sure you’ve tried poblano peppers at some point, either in a mild salsa or roasted and stuffed with cheese. But the sauce in this Fettuccine with Poblano Alfredo will really make you reconsider this incredibly versatile pepper.

The sauce is lighter in calories because I’ve substituted olive oil for the butter and got rid of the cream and used milk instead. The poblano peppers add an interesting depth of flavor and help thicken the sauce.

Don’t worry, this Fettuccine with Poblano Alfredo still has the Parmesan cheese.  I mean, it’s an Alfredo after all… you’ve gotta have the cheese!

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I originally developed this recipe for Mom.me, the one and only parenting and lifestyle brand for moms at every life stage, from pregnancy to empty nest!

One great thing about the changing weather is that comfort food, like my delicious Baked Pork Chops and Apples, is back on the table.  

I really like this recipe for Baked Pork Chops and Apples because it’s quick and easy (of course). But if you hit the farmers markets, you’ll find an amazing assortment of apples that can really make this an interesting dish.

I don’t know why pork and apples play so well together. Maybe it’s because pork needs the sweetness of the apples to bring out its flavor. Or maybe, if the pork is cooked properly, the apples add just the right amount of moisture to the meat to make the flavors pop.

And speaking of overcooking your pork— don’t!

If you like it dry and white and hard, that’s fine (yes, I’m judging). But, really, there’s like zero chance of you getting trichinosis or some other wild disease if your pork chops are slightly pink in the center. They’ll be moist and delicious and taste like they should, not like a cooked shoe.

I’ve added a little apple cider vinegar to my Baked Pork Chops and Apples because it brings a little brightness to the dish.

What is brightness? It’s that little mouth spark that you get when you first bite into something delicious that makes you want to keep eating it.

Meat needs a bit of brightness because it has very little natural acid. And acid (think lemon juice) helps enhance flavors.

Fall has fallen. Cooler weather is on the way. But there’s comfort in what I’ll be putting on the table over the next few months.

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Here’s a deliciously quick and easy recipe for Pan Seared Salmon that you need to make because:

1. You need to eat more fish.
2. Salmon is good for you.
3. You need to cook more and quit eating so much crap.

Now that the kids are off the payroll, there are times when I come home and I’m so exhausted all I want to do is grab a bag of chips and salsa and see what’s on Netflix. You too? Thought so.

Ok. That’s what I want to do, but I don’t because eating like that is a very slippery slope. You start with the salsa and chips and the next thing you know you’ve got a spoon in a tub of ice cream. And then the ice cream is gone.

I like this recipe for Pan Seared Salmon because after I sear the fish, I sauté fresh kale or spinach with a little olive oil and whatever condiment I have on hand (right now I’m really digging Mother-in-Law’s Gochujang Sauce). Balsamic vinegar is nice, too, or even just a squeeze of lemon and a little salt.

One other thing: while the recipe calls for searing salmon, you can use whatever fish you like (or is on sale). You’ll have to adjust the cooking time of the fish depending on the thickness, of course. Use a metal spatula to flip the fish (it will be easier to turn and you’ll preserve the nice crust).

Now put those chips away and make yourself a quick and easy dinner. And, please, put that ice cream in a bowl!

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Like this Pan Seared Salmon recipe? Here are more great fish and seafood recipes!

Seafood Cioppino

Ginger Garlic Fish in Banana Leaves

Seafood Gumbo