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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

A meaty pasta dish that treasures summer one last time

By Diane Rossen Worthington





JewishWorldReview.com | Every year, I look forward to the time when summer drifts away into the cool, crisp days of autumn. From a cook's point of view, I can recognize the signals: The tomatoes, corn, fresh herbs, and summer fruits are slowly being replaced in the markets by sturdier produce fit for fall weather. Just before this change of season occurs, I have a compelling desire to enjoy all the tastes of summer one last time. That's how this dish came into being.

This light, simple sauce takes into account a broad array of seasonal vegetables and includes your choice of grilled sausages for a substantial main course. I like using pre-cooked sausages that just need to be cooked through. You can get creative here. I have substituted the sausage with pre-cooked shredded chicken. I have often served this as a vegetarian main course omitting the sausage. Or try it just as is.

I particularly appreciate how versatile this dish is. You can serve this hot, room temperature or even chilled. If you have any left over, refrigerate it and add some vinaigrette to make it into a pasta salad. To drink? This dish will be best with a fruity red wine that will balance its strong flavors. Try a Zinfandel, Gamay Beaujolais or Rhône variety.





INDIAN SUMMER PASTA

SERVES 6 to 8

  • 1 1/2 pounds assorted sausages: sweet, hot, or Turkey Sausages with Sun-Dried Tomatoes, optional 3 medium white or yellow peaches or nectarines, pitted and cut into 2-inch dice


Sauce:


  • 3 tablespoons olive oil

  • 2 garlic cloves, minced

  • 3/4 pound green beans, yellow wax beans or sugar snap peas, cut into 2-inch pieces and cooked until crisp-tender

  • 2 1/2 pounds peeled and coarsely chopped ripe red and, if available, yellow tomatoes

  • 1 cup fresh corn kernels (from about 2 ears)

  • 1/4 cup finely chopped fresh basil

  • 1 tablespoon finely chopped fresh parsley

  • Salt and freshly ground black pepper

  • 1 pound dried small pasta shells (sometimes called gnocchi)



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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Garnish:

  • 1 tablespoon finely chopped fresh basil

  • 1 cup freshly grated pareve Parmesan cheese


1. Prepare a grill for medium-high-heat grilling. Arrange the sausages on the grill rack and grill 3 inches from the heat for about 20 minutes, rotating them on all sides until the fat runs clear. (Alternatively, place them on a microwave-safe plate and cook on high power for 4 minutes, or until the fat runs clear.) Transfer to a platter and let cool. When cool, cut into 1/4-inch slices.

2. To make the sauce, in a large, deep skillet over medium heat, heat the oil. Add the garlic and sauté for 1 minute, making sure it does not burn. Add the green beans and sauté for 2 minutes. Add the tomatoes and cook for 5 minutes, stirring occasionally, until some of the liquid has evaporated. Use a potato masher to mash up the tomatoes. Add the corn and cook for 2 minutes. Add the basil, parsley, salt and pepper and taste for seasoning. Add the sausages to the sauce and taste again for seasoning.

3. Add salt to a large pot of boiling water. Add the pasta and cook over high heat until al dente, 7 to 10 minutes. Drain well.

4. Place the pasta in the sauce and mix well. Transfer to a large serving bowl. Garnish with the basil and a few tablespoons of the Parmesan. Pass the remaining cheese separately. Serve immediately.

Advance Preparation

The sauce can be prepared up to 8 hours ahead, covered, and refrigerated. Remove from the refrigerator 1/2 hour before reheating. Gently reheat the sauce.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.






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

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