In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

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!


  • 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.