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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Yasmine asks: What is mincemeat pie? Can a vegetarian eat it? Does anyone eat it anymore?

I always eyed mincemeat pies suspiciously when I was a kid. Was it a pie made of meat? Why was it so dark and weird looking? Why wasn’t anyone else taking a piece?

Then, one Christmas, I ate a mincemeat tart at a fabulous hotel in London. The tart was brimming with brandy infused apples, dried fruit, sugar, nuts and lots and lots of spices. The mincemeat was dense and sweet and tasted, well, very British.

But what is mincemeat?

The English (who have a deep history with this recipe), traditionally mix finely chopped beef (minced-meat), beef suet, dried fruit, nuts, candied peel and loads of cloves, allspice, cinnamon and nutmeg and bake it into a tart or a pie.

But, Yasmine, most of the mincemeat pies or tarts you’ll find in the supermarket or bakery today leave the meat out. Same with newer recipes. Instead of beef suet, vegetable shortening is substituted. Bourbon or rum is also a popular replacement for the brandy.

And just in case you’re considering making mincemeat pie (with or without meat) the mincemeat mixture needs to be prepared well in advance so the fruit can soften and the deep, rich flavors have a chance to develop.

Here’s a beautiful bouquet for your favorite cook: Garlic Blossoms.

Unlike its brutish big-brother bulb growing underground, these tiny purplish pink blossoms have a gentle flavor that delicately scents salads, vinaigrettes and vegetables.

A quick sauté in a little olive oil, a splash of lemon… that’s all you need to bring out their demure flavor.

So fresh. So easy. So summer.