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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

Intensely Italian vegetable frittata is a seriously simple standby

By Diane Rossen Worthington





JewishWorldReview.com | The classic Italian frittata is a flat, open-faced omelet cooked over low heat until firm on the bottom and then finished in the oven. This version, which has potatoes, leeks and spinach tucked inside, can be decorated with sun-dried tomatoes, dollops of sour cream and shredded basil. You can be as inventive as you wish.


Think seasonal and consider green and yellow squash, asparagus, mushrooms and tiny golden tomatoes to change up this recipe.


Frittatas can be served for brunch, lunch or supper. You can even cut them into small pieces and offered them warm as bite-size appetizers.


This vegetable frittata is easy to prepare, intensely flavored and made with the freshest ingredients. You can even make it a few hours ahead and serve it warm or at room temperature.


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Serve this dish with a favorite coffee cake or assorted muffins. Offer flutes of sparkling wine with a hint of peach nectar to celebrate the day.

Help is on the way

Pick up a colorful variety of sliced fruit. Strawberries, oranges, raspberries and blueberries are a good combination. Toss into a glass bowl and add a touch of sugar and orange liquor to the fruit, stirring carefully to keep the fruit intact. Sprinkle with a tablespoon or two of chopped mint leaves and gently remix. Garnish with fresh mint sprigs for added color.



POTATO, LEEK AND SPINACH FRITTATA

Serves: 6



  • 2 tablespoons olive oil

  • 1 pound red or white waxy potatoes, peeled and diced into 1/2-inch pieces

  • 1 medium leek, light green and white part only, finely chopped

  • 1 small bunch baby spinach leaves

  • 1 1/2 teaspoons finely chopped fresh thyme leaves

  • Salt and freshly ground black pepper

  • 12 eggs

  • 2 tablespoons finely chopped parsley

  • 1 1/2 cups shredded sharp cheddar cheese, divided

  • 6 sun-dried tomatoes, packed in oil, drained and sliced in half lengthwise


1. Preheat oven to 350 F.

2. Heat the oil in 10-inch nonstick skillet with ovenproof handle (or cover a wooden handle with foil) over medium heat. Add the leeks and potatoes and saute for about 20 minutes, stirring frequently, or until the leeks are golden brown and the potatoes are tender inside and crisp on the surface. Add the spinach leaves, cover cook for about 3 minutes or until the spinach wilts. Season with the thyme, 1/4 teaspoon salt and a pinch of pepper.

3. Combine the eggs, salt and pepper, and parsley in a medium mixing bowl, and whisk until well blended. Stir in 1 1/4 cups shredded cheese.

4. Flatten the potato mixture in the skillet and pour over the egg mixture. Cook over medium-low heat, stirring occasionally, until bottom of mixture is lightly set and cooked, about 7 minutes. Arrange sliced sun-dried tomatoes around outside of pan in a circular pattern. Sprinkle with remaining cheese.

5. Transfer skillet to oven and bake until frittata is puffed and brown, about 10-15 minutes. Remove from oven and let cool. Slide onto a metal pizza pan or other round, unbreakable serving platter, and let come to room temperature. Slice into pieces and then wrap in foil, keeping the round shape intact.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.