May 13, 2013 Rabbi Nathan Lopes Cardozo: Why the giving of the document that would permanently change the world could only be done in desolation David G. Savage: Church-state, literally? Supreme Court weighing public school graduation in a church Emily Alpert: Recession dragged down birth rates for less-educated women Morgan Housel: The deep downside of home ownership Peter Teffer: Will Dutch police soon be stalking cybercriminals on your computer? Heidi McIndoo, M.S., R.D.: Meatless 'meat' can have its own set of problems The Kosher Gourmet by Diane Rossen Worthington: Celebrate! This must-try appetizer is delicate yet has depth of flavor: Corn-Leek Cakes with Caviar, Smoked Salmon and Creme Fraiche May 10, 2013 Rabbi Berel Wein: Be all that you should be Caroline B. 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McDonnell: Think Israel's objective in Syria is to weaken Assad or embolden the rebels? Think again Brian Bennett: Israeli airstrikes may show weakness in Syrian defense Michael Ollove: Millions of ex-felons, parolees and those on probation are about to be entitled to tax-payer paid health coverage Karen Kaplan: Most men can skip PSA test for prostate cancer, urologists say Kimberly Lankford: How to track down a lost life insurance policy Dream of Mars exploration achievable, experts say The Kosher Gourmet by Susan M. 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Twerski: The world is a mirror Caroline B. Glick: Time to confront Obama Clifford D. May: Defense in the Age of Jihadist Terrorism Kimberly Lankford: New strategies ease pain of paying for long-term care insurance Howard LeWine, M.D.: Ask the Harvard Experts: Too much ibuprofen? Sharon Palmer, R.D.: How to feel your best -- with plenty of energy, a healthy weight and optimal mental and physical function -- without driving yourself batty Jewz in the Newz by Nate Bloom: Jewish Major Leaguers, 2013; New Movies and Comedy Show; Shalom, 'Lumpy' (Leave it to Beaver) The Kosher Gourmet by Emily Ho : A bright and cheerful salad to herald the warmer months ahead April 24, 2013 Steven Emerson: Boston Bomber Exposes Islamist Secret Top Muslim cleric boycotts inter-faith dialogue conference attended by 'Jews' Morgan Housel Admit it: No one has any idea what's going on Harvard Health Letters: Can you get headaches from headache medication? 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Seek a second opinion The Kosher Gourmet by Diane Rossen Worthington: Corn and Curry Add Zing to Chilled Soup April 15, 2013 Rabbi Yonason Goldson: The Death of Education? Kristen Chick: Egyptian Christians respond with harsh words to attack -- rocks, Molotov cocktails, and gunfire -- against main cathedral Marcy Darnovsky and Karuna Jaggar: High Court to decide if you should own your DNA Howard LaFranchi: US bracing for more Russian blowback after taking action against 18 more human rights violators Kristin Ohlson : The loneliest fight The Kosher Gourmet by Dana Velden: A tasty, rich dish that hints at spring's arrival while still anchored in a favorite winter staple

Jewish World Review A happy combination of flavors: Shredded Kale and Romaine Salad with Quinoa, Currants and Almonds By Diane Rossen Worthington JewishWorldReview.com | Kale, that curly dark green leaf, is ubiquitous. I even saw it in Whole Foods today in the chip section … as in kale chips in savory flavors. I've baked and roasted it and added it to soups and sauces. But I hadn't prepared it raw. How happy I am to report that it is delicious as a salad and is now a family favorite. I tasted this at The Napa Valley Grill in Los Angeles and thought it would be even better with a few changes. I used currants instead of raisins and Spanish Marcona almonds instead of California almonds. I also like the idea of combining crispy, sweet romaine lettuce with the slightly bitter kale. It is a happy combination of flavors. The lemony whole-grain mustard dressing is just the ticket to dress these mixed greens. Remember that you can use this vinaigrette with any other green salad with equally satisfying results. If you can find Meyer lemons, use them for an even richer citrus flavor. And tiny diced pears, peaches, nectarines, plums or even dried apricots make a colorful substitute for the currants. Serve this salad as a side dish with grilled fish or poultry or as a main course for lunch. Cook's notes: WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. • To cook the quinoa, rinse 3/4 cup quinoa, combine quinoa with 1 1/2 cups water or chicken stock, and boil it for 10 minutes. Let cool. • To shred the kale and lettuce, stack leaves on top of each other, roll up tightly and then thinly slice through the leaves until you have shredded greens. SHREDDED KALE AND ROMAINE SALAD WITH QUINOA, CURRANTS AND ALMONDS Serves: 6 as a side dish or 3 to 4 as a main dish 5 ounces shredded kale (half of a 10-ounce bag) 1 medium head of Romaine lettuce, dark green leaves removed, shredded 1 1/2 cups cooked, cooled quinoa 1/3 cup dried currants 1/3 cup toasted almonds, preferably Marcona, coarsely chopped Dressing: 1/2 cup olive oil 1/4 cup tablespoons lemon juice 2 garlic cloves, minced 1 medium shallot, minced 1 1/2 tablespoons Dijon style whole grain mustard Salt and freshly ground pepper to taste 2 tablespoons freshly shaved Parmesan cheese, for garnish 1. In a salad bowl combine the kale, lettuce, quinoa, currants and almonds, and toss. 2. In a food processor, combine the salad dressing ingredients. Process until smooth. Taste for seasoning. 3. Just before serving, toss the dressing with the salad ingredients and garnish with the Parmesan cheese. Serve immediately. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.