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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

Penne with a trio of vegetables and herbs is a pasta side that steals the show

By Betty Rosbottom





JewishWorldReview.com | It seems to be happening more and more frequently. I plan a menu, pick up the phone to invite a group for dinner, and then learn that someone has dietetic restrictions. Several weeks ago, I had chosen a lamb and vegetable stew as the centerpiece for a spring supper, and then discovered that one of the guests was a vegetarian. The young woman could not have been more gracious, offering to pick around any meat served, and volunteering that she did eat fish. Right away I knew that the evening's offerings would need to be changed.


Instead of fretting about the situation, I made it a challenge and was delighted when I came up with a far more inventive main course than the original. Since our friend could indulge in seafood, I grilled salmon fillets and garnished them with pats of lemon butter. The fish was served atop a warm pasta prepared with penne, asparagus, peas, and snow peas, all tossed with ricotta and Parmesan cheeses. A trio of fresh herbs, including tarragon, mint, and chives, provided a distinctive finishing touch.


The penne turned out to be everyone's favorite dish. It was a breeze to assemble. I sliced the asparagus and trimmed the snow peas ahead. The peas (either fresh or frozen) just needed to be measured. At serving time, I popped the pasta into a pot of boiling water, and when it was almost done, I added the vegetables and cooked them for several minutes as the pasta finished. When drained, the penne and vegetables were tossed with the cheeses and herbs.


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Although I served the penne and vegetables that night as a side dish to salmon, I knew that this creation could easily stand on its own. Twice since then, I've made it the star attraction accompanied by a watercress and cucumber salad. Perfect for the warm weather, this delicious pasta dish will be a tempting option whenever I discover that a vegetarian is coming to dinner!





PENNE WITH A TRIO OF VEGETABLES AND HERBS


  • 3/4 pound (3 cups) penne

  • Kosher salt

  • 1 1/2 cups (8 ounces) fresh or frozen peas, defrosted

  • 1/2 pound medium asparagus, tough ends broken off and discarded, and spears cut on the diagonal into 1-inch pieces

  • 1/4 pound snow peas, ends trimmed and strings removed

  • 3/4 cup ricotta

  • 1/3 cup grated Parmesan, preferably Parmigiano Reggiano plus 1/4 cup extra for garnish

  • 3 tablespoons chopped chives

  • 3 tablespoons chopped mint

  • 3 tablespoons chopped tarragon

  • Several chives, mint sprigs, and tarragon sprigs for garnish, optional


Bring a large pot of water to a boil, then add pasta and 1 tablespoon salt. Cook 10 minutes (or 3 minutes less than what package directions suggest), then add peas, asparagus, and snow peas to the pot and cook 3 minutes more or until vegetables are just tender and pasta is al dente.

Drain pasta and vegetables in a colander, then return them to the pot (which is off the heat) in which they were cooked. Stir in ricotta, 1/3 cup Parmesan cheese and herbs, and mix well. The ricotta will flake and appear like bits of snow on the pasta and the vegetables. Taste and season with 1/2 teaspoon salt or more if needed.

Transfer pasta to a serving bowl and serve immediately. If desired, garnish pasta with some fresh chives and fresh mint and tarragon sprigs. Sprinkle each serving with some of the remaining Parmesan cheese. Serves 4 as a main course or 6 as a side dish.


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© 2012, Betty Rosbottom. Distributed by Tribune Media Services Inc.