In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

The Little Black Dress of Side Dishes: Garden vegetable saute

By Diane Rossen Worthington

JewishWorldReview.com | Vegetable side dishes can sometimes be challenging to cook. A side dish should not overshadow the main course or be too bland. On the other hand, you want the dish to complement whatever you are serving as the entree and also to stand on its own. This tasty, colorful vegetable medley is my fallback side dish. It's a lot like the "little black dress" of side dishes -- it can be served with just about anything: grilled steak, braised chicken, roasted duck or sauteed fish.

Fresh julienned vegetables are quickly blanched in boiling water to cook them just slightly. Then the vegetables are sauteed in a little butter and oil to accentuate their flavor.


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If you have a mandoline or food processor with a julienne blade, this is a snap to prepare. I am partial to the OXO mandoline slicer for its ease and flexibility. Try and cut the vegetables into 1/8-inch thick sticks, about 3 inches long. If you are planning to cut up the vegetables, use a very sharp chefs knife to avoid any accidents.


Serves 4-6

  • 4 medium carrots, peeled and cut into match sticks

  • 3 medium stalks celery, peeled and cut into match sticks

  • 1 medium yellow squash, cut into match sticks

  • 1 medium zucchini, cut into match sticks

  • 1/4 pound tiny green beans, stems removed

  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil

  • 1/4 medium red onion, thinly sliced

  • Salt and freshly ground black pepper

  • 1 tablespoon finely chopped parsley

1. Fill a large saucepan with lightly salted water and bring to a boil. Place carrots in a kitchen strainer basket with a handle, and immerse in boiling water for 1 minute. Drain and set aside. Place the celery, squash and zucchini in the strainer basket and immerse in boiling water for 30 seconds. Drain and set aside. Place the green beans in the strainer basket and immerse in boiling water for 2 minutes. Drain and set aside.

NOTE: Vegetables can be blanched 1 day ahead through step 1, wrapped in plastic and refrigerated until ready to saute. Bring to room temperature before sauteeing.

2. Heat the butter and oil in a medium skillet over medium heat. Add the onion and saute until soft and slightly browned, about 5 to 7 minutes. Add the carrots, celery, squash, zucchini and beans, and continue sauteing another 3 minutes or until cooked through but not soft. Add salt and pepper and parsley, and mix well. Taste for seasoning and serve immediately.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.