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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

Fresh ideas using the season's produce

By Lee Svitak Dean





JewishWorldReview.com | (MCT) July may be my favorite month, when there's a surplus of everything: from string beans and sunshine to baby zucchini and daylilies or cherries and good spirits. Check out the crowds at the farmers market who, in the midst of summer, seem almost giddy with the food choices before them. This is what we wait for — hope for — during the long, dark days of winter when "local" means root vegetables. Indulge in the plentiful choices that our markets and farmers have to offer. Then head to the kitchen or outdoor grill, where the first harvest means an explosion of taste. Dinner doesn't get any better than this.

Branch out in your use of watermelon and turn it into a salad. Cube it in bite-size chunks (and get rid of those seeds) and combine with baby greens, sliced red onion, feta, olives and fresh oregano. Toss with a simple vinaigrette, season with salt and freshly ground black pepper. Mmm.

Partial to watermelon? Add it to lemonade and make watermelon-ade. Seed the watermelon and cut into chunks to make 8 cups, then puree. Add to 4 cups lemonade and you've got a treat. If it sits for too long, the liquid gets cloudy, so give it a gentle stir.

Cool off with flavored waters you make yourself. Try adding cucumber slices to water, with or without sprigs of mint or thyme. Or combine cucumber with citrus slices. Pair honeydew, cantaloupe and cucumber. Or slice strawberries and add to the water. Choose only orange, lime or lemon slices. Chill and enjoy.


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Make sangria with fresh fruit and either white or red wines. For a white sangria, choose a dry white wine. Pour several bottles into a container and combine with citrus fruits (lemons, limes, oranges) and a handful of barely crushed berries if you have them. Chill and serve as a spritzer with half sparkling water.

Or perhaps the more traditional red sangria is your go-to summer beverage. Start with fruity red wine and combine with lemon, lime and orange slices. Serve as a spritzer by mixing in lemon-lime soda, or sweeten with your own simple syrup (half sugar, half water, heated to melt sugar) and add to wine with sparkling water. Lovely.

Picnic time: Make a salsa verde potato salad by boiling Yukon golds until tender, then cube and toss them with red onion, bell pepper, salsa verde, chopped avocado and salt to taste. Top with chopped fresh cilantro and cotija cheese.

Think pasta and combine with fresh vegetables. Add chopped tomatoes and onion slices with a garlicky vinaigrette. Thinly slice zucchini lengthwise into ribbons using a mandolin or grater. If adding any other vegetables to the pasta, such as snap peas, blanch them for a minute or two in the pasta water. Serve with grated Parmesan.

Or maybe it's a Greek pasta salad that gets your attention: Cook orzo, the rice-shaped pasta. Sauté chopped zucchini, yellow squash and green onions. Toss with the cooked orzo and add chopped cherry tomatoes, parsley, dill, goat cheese, salt and pepper. Drizzle a little vinaigrette in the salad to finish it off. If you like, place the salad atop baby greens.

Not just for the kids: Make your own frozen treats by combining vanilla ice cream or plain yogurt with berries (strawberries would need to be cut up and sweetened). Put them into molds or other containers such as paper cups, and freeze. Add sticks for handles when partially frozen.

Roast red, yellow and orange peppers over the grill or under the broiler by heating them until the skin blisters and becomes dark all over. Place the peppers in a paper bag or covered dish to let the skin "sweat" off. Rinse under cold water and brush off the blistered skin. Use the roasted peppers in salads, with pasta or on a vegetable platter.

Add a poached egg to just about any pile of steamed vegetables. It's especially good atop haricot verts (the skinny green beans) or cooked greens. For green beans, steam or boil them and cool in ice water; pat dry. Then toss with a vinaigrette. Top with the egg.

Mustard dill sauce for seafood: Whisk together 6 tablespoons Dijon mustard and 1/4 cup chopped fresh dill with 2 tablespoons sugar, 1/4 cup fresh lemon juice or red wine vinegar, salt and pepper to taste.

Add fresh herbs to any homemade vinaigrette. Start with a 2:1 proportion of olive oil to acid (such as vinegar or juices). Then experiment to find your preference for best ratio for a dressing. Add a mashed garlic clove and a little Dijon mustard. Whisk together with salt and freshly cracked pepper and your favorite herb.

Looking for no-cook options? Make zucchini carpaccio: Thinly slice zucchini crosswise use a mandolin or grater and spread out on a platter, covering it completely. Drizzle olive oil over zucchini, along with a little lemon juice. Top with finely grated Parmesan, a little salt and chopped fresh mint.

Beet salad your style? Thinly slice beets and cut into matchsticks (wear rubber gloves to prevent staining). Add thin red onion slices and chopped flat-leaf parsley. Toss with an orange juice vinaigrette (2:1 olive oil to OJ) and let sit about 30 minutes. Season with salt and pepper and drizzle a little more vinaigrette.

Make breakfast parfaits by layering plain yogurt with berries or pitted cherries and granola. What a way to start the morning.

Take advantage of the fleeting cherry season by puréeing pitted cherries with hibiscus tea, sweetened with sugar. Serve over ice.

Add fresh mint to lemonade, homemade or prepared. Or add sliced strawberries. To make your own lemonade, use about 2 cups fresh lemon juice with a simple syrup to taste (half water/half sugar, heated until the sugar melts; cool before adding to the lemonade). Add water until it's the right tartness.

Grill your favorite vegetables on skewers (soak skewers for 30 minutes beforehand if they are wooden). For even heating, place like vegetables on a single skewer or make all vegetable pieces roughly the same size. A nice combo: bell pepper chunks, yellow summer squash or zucchini, mushrooms, cherry tomatoes, onions.

Toss cooked snap peas with pesto, salt and freshly cracked black pepper for a tasty side dish.

This is homemade salsa time as tomatoes begin to ripen. Seed tomatoes and chop them. Combine with onion, serrano or jalapeño peppers, a little lime juice and salt. Add chopped cilantro if you like it. Or use diced zucchini and cucumbers as the base with just a little tomato. Add a little vinegar and olive oil and a handful of chopped chives.

Make curried onion chutney to serve with grilled vegetables or sesame or rice crackers: Saute 3 chopped sweet onions with 2 or 3 minced garlic cloves in 1 tablespoon oil for about 10 minutes or until lightly browned. Let cool and put onions in blender with 2 tablespoons sesame oil, leaving some chunks. Serve at room temperature.

Is there anything as refreshing as cucumbers in the summer? For this old-time salad, thinly slice a cucumber and onion. Add it to about 1/2 cup white wine vinegar and 1/2 cup water. Sprinkle with a little salt and pepper and, if you wish, a tablespoon or two of sugar. Marinate in the refrigerator.

Need a summer dessert? Make a layered trifle with berries or other fruit, slices of pound cake and plenty of whipped cream. Want more flavor? Whip in a little mascarpone cheese when you're beating the cream.

Beyond stirfry: Peel carrots and cut them into large chunks of equal size. Toss with olive oil and sprigs of fresh thyme. Sprinkle with salt and pepper and roast them in the oven until tender, about 1 hour at 400 degrees (any temperature is fine, if something else is in the oven).

Bruschetta: Seed and chop tomatoes and mix with a little olive oil, chopped fresh basil, salt and pepper. Let sit for 30 minutes or more. Toast 1/2 -inch thick slices of a baguette. Rub one side of each with slice of garlic; brush same side with olive oil. Top bread slices with tomato mixture and serve immediately.

Make your own green goddess dressing: Combine 1/3 cup minced parsley, 1/3 cup minced chives, 1 tablespoon minced green onions, 1/4 cup minced fresh tarragon with 2 ounces of anchovy paste, 3 cups mayonnaise and 1/3 cup tarragon vinegar. Chill and dress green salads. Makes 4 cups.

A simple smooth blueberry sauce: Puree 1 pint of blueberries in a blender or food processor with 3 tablespoons sugar and 1 tablespoon fresh lemon juice. Strain through a fine-mesh sieve. Taste and add more juice or sugar, if needed. Serve with pancakes or waffles or over ice cream.

Toss new potatoes with a little olive oil and season with salt and pepper. Seal in a foil packet and grill over medium-high heat until tender, about 30 minutes. Sprinkle with herbs before serving, such as fresh parsley or thyme.

Whether it's lemonade for the kids or daiquiris for the adults, garnish your summer drinks with fruit kebabs on skewers or cocktail picks. Get your 5-a-day on a stick.

For breakfast or dessert: Combine bite-size chunks of cantaloupe with blackberries or blueberries, a bit of sugar, a little grated fresh ginger and a little fresh lime juice and zest. Let marinate at least 30 minutes. Toss with bits of fresh mint before serving.

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