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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

This Asparagus with creamy Gorgonzola Sauce bursts in your mouth. When mixed with Penne, it offers a tempting contrast that leaves your pallet hankering for the next bite

By Bev Bennett



JewishWorldReview.com | If you're cruising your local farmers market or the supermarket produce stand, or checking the progress in your garden, you know how tempting vegetables look this time of the year.


You're seeing vibrant asparagus, green beans, lettuce and herbs. And when you have spring produce at its peak, you can savor the freshness and flavor by serving a vegetarian entree for two.


For best quality, don't purchase more vegetables than you'll need for one recipe.


If you're buying asparagus, pick up 12 to 16 ounces; you lose about a third of the weight when you snap off the tough ends of the spears. A half-pound of green beans or sugar snap peas should be satisfying.


The possibilities are endless, but a mixture of vegetables, pasta and cheese sauce, is especially delightful, being both luscious and easy to prepare.


For the pasta, try bite-size penne (quills), cavatappi (corkscrew), cavatelli (ruffled shells) or farfalle (bowties). Cut vegetables, such as asparagus or green beans into pieces the size of the pasta. Leave sugar snap peas whole.


Although cheddar is a popular accompaniment to vegetables, this is a good opportunity to experiment with other cheeses, such as Emmental, fontina or asiago. Gorgonzola is a surprisingly delicious addition. The tangy flavor of this Italian cheese is a great match for herbal-tasting asparagus and other seasonal vegetables.



PENNE AND ASPARAGUS WITH GORGONZOLA SAUCE

MAKES: 2 servings

Preparation time: 5 minutes
Cooking time: 30 minutes


  • Salt
  • 4 ounces penne (1 rounded cup)
  • 1 pound asparagus, tough ends snapped off, spears cut into 11/2-inch lengths
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup reduced-fat milk, heated
  • 2 ounces Gorgonzola cheese or good-quality blue cheese, crumbled
  • 1 tablespoon minced chives
  • 1/4 teaspoon pepper
  • 2 tablespoons coarse breadcrumbs



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Bring a large pot of salted water to the boil. Add penne and asparagus. Cook over high heat for 10 to 12 minutes or until pasta is tender; asparagus will be tender. Drain.

While pasta is cooking melt butter in large pot. Stir in flour to form a paste. Gradually add milk. Stir constantly over low-medium heat until milk thickens slightly. Stir in cheese, chives, 1/4 teaspoon salt and pepper. Stir constantly until cheese melts. Stir in penne and asparagus.

Spoon asparagus mixture into buttered 2-quart baking dish. Sprinkle breadcrumbs on top.

Bake in preheated 350-degree oven for 15 minutes. Place dish under the broiler for 20 to 30 seconds to brown breadcrumbs.

Each serving has: 465 calories; 18 grams total fat; 20 grams protein; 56.5 grams carbohydrates; 46 milligrams cholesterol; 860 milligrams sodium and 2 grams dietary fiber.

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© 2013, Bev Bennett. Distributed by Tribune Media Services Inc.

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