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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

Mediterranean melange of sweet peppers, tomatoes, zucchini and eggplant

By Diane Rossen Worthington





JewishWorldReview.com | Ratatouille, that Mediterranean melange of sweet peppers, tomatoes, zucchini and eggplant, is a perfect goodbye to summer dish. You'll notice in the markets that peppers, tomatoes and zucchini are usually at their prime toward the end of September. I often make up a batch of this as the days get shorter to cheer myself up.


This colorful vegetable casserole, with its lusty, Provencal flavors, can be prepared in a number of different ways. Traditionally, each vegetable is sauteed in olive oil separately and then all the vegetables are added together at the end of the cooking. This can make for one very oily dish. Many of the vegetables tend to get saturated with the oil.


In this baked rendition, the vegetables are roasted in stages, using much less oil. All the traditional flavors are included with a lighter finish. Adding the pesto at the end brings all the flavors together. If you make this pesto, you can use any remaining pesto on vegetables, pasta or as a sauce for chicken. If you don't have the time, just pick your favorite store-bought variety.


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Ratatouille can be served as a side dish with any grilled fish, chicken or meat. I love to serve it a chilled salad. (You can jazz it up by adding some capers and black olives, if you like.) It is also excellent as a filling in omelets and crepes. Once you make this and try it, you'll probably come up with your own favorite way to serve it. Let me know if you have any new favorite ideas. Enjoy.



OVEN BAKED RATATOUILLE WITH MIXED HERB PESTO

Serves 4 to 6


  • 1 medium eggplant, cut into 1 1/2 inch cubes

  • 2 medium or 1 large onion, thinly sliced

  • 1 red pepper, seeded and finely sliced

  • 1/2 green pepper, seeded and finely sliced

  • 2 teaspoons finely chopped fresh thyme

  • 3 tablespoons olive oil

  • 1/4 pound button mushrooms, thinly sliced

  • 2 garlic cloves, minced

  • 1 1/2 cups crushed tomatoes

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 zucchini, halved lengthwise and cut into 1/4 inch slices

  • 2 tablespoons finely chopped parsley

  • 2 tablespoons finely chopped basil leaves

  • 1/4 cup Mixed Herb Pesto (see below) or favorite pesto

  • Whole basil leaves, for garnish


1. Preheat an oven to 425 F. In a large roasting pan, place the eggplant, onion, peppers and thyme. Drizzle with the olive oil and toss to coat well. Roast for 20 to 25 minutes or until the vegetables are beginning to soften, stirring halfway through.

2. Add the mushrooms, garlic, crushed tomatoes, and salt and pepper to the pan, and toss to mix well. Return to the oven and roast for a further 10 to15 minutes, or until the tomatoes have started to break down, stirring halfway through.

3. Add the zucchini, parsley and basil to the pan, toss, and return to the oven for a further 8 to10 minutes, or until the zucchini is tender. Remove from the oven and taste for seasoning.

4. Using a slotted spoon, transfer the mixture to a heated serving dish or platter, leaving the excess liquid behind. Stir in the mixed herb pesto, garnish with a few whole basil leaves, and serve immediately.

MIXED HERB PESTO

Yields 1 cup.


  • 2 garlic cloves

  • 2 cups fresh basil leaves, medium packed, (about 1 medium bunch)

  • 1/4 cup parsley leaves, firmly packed

  • 1/3 cup sliced scallions, white and light green parts only (about 3 scallions)

  • 1 tablespoon minced fresh rosemary, or 1 teaspoon dried

  • 1 tablespoon fresh thyme leaves

  • 1/3 cup olive oil

  • 1/4 teaspoons salt

  • 1/4 teaspoon black pepper

  • 1/2 cup freshly grated Parmesan cheese

1. Add the garlic cloves to a food processor and process until finely minced.

2. Add the basil, parsley, scallions, rosemary and thyme, and process until pureed.

3. With the motor running, slowly pour in the olive oil in a fine stream. Scrape down the sides of the bowl to blend the ingredients. Add the salt, pepper and cheese, and process just until well blended. Taste for seasoning. Refrigerate the pesto in a tightly covered container until ready to use.

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© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.

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