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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Here’s your sip of summer. 

A summer soup should be cool and bright, with flavors that pop with every spoonful. But, like everything in life, you’ve got to keep it interesting.

Just like this Chilled Pistachio Yogurt Soup. Dried hibiscus petals, lightly toasted pistachios and a handful of the season’s freshest herbs give this Greek yogurt soup a refreshing lift that is alarmingly addicting. Really.

The accoutrements on the side are a little extra bit of fun… they enhance what’s already in the soup.

Proof positive: The words summer and soup are not an oxymoron.

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Chermoula is the most delicious sauce you’ve never tasted.

Born in Morocco, this somewhat spicy, lemony sauce goes well with everything: fish, chicken, grilled meats… even veggies. Learn more about this delicious condiment and, of course, how to make Chermoula. Click here to get the recipe!

It has been a little cooler than normal around here, so all the fresh summer veggies I crave have been a bit delayed in making their usual appearance at my farmers market.

But that hasn’t stopped me from whipping up my favorite salad of all time: Cobb Salad inspired by the Hotel Bel-Air’s Cobb Salad in Los Angeles.

What’s not to love about this protein-packed totally indulgent salad? Eggs, avocados, tomatoes, roasted chicken, onion, bacon and blue cheese all in pretty little rows on top of mounds of crisp lettuce. Toss it with a little homemade herb vinaigrette and you’ve got a beautiful (and substantial) meal!

That’s a lot of ingredients, I know, but here’s an easy way to remember what to include:

EAT COBB

E is for egg… A is for Avocados… T is for tomatoes… ah, you get the picture.

Most recipes call for iceberg lettuce but I use romaine lettuce instead because that’s what they use at that fancy-do Hollywood hotel where I learned how to make perfect Cobb Salad!

My Dexas Kitchen Tools really helped pull this recipe together easily!

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Want more great salad ideas? Here are a few:

Crunchy Bacon and Broccoli Salad 

Old School Wedge Salad

Sriracha Potato Salad