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

Creamy Cilantro Dressing Enhances Hearty Taco Salad: Substantial enough to be lunch or dinner without turning on the stove

Megan Gordon

JewishWorldReview.com | Living alone or as a couple can prove to be a challenge at dinner time. When a recipe serves six but there's only two of you, it can be a bore to eat the same thing several days in a row. This is why I devised this recipe that is the perfect size: a hearty dinner salad just for two.

Taco salad reminds me of two things: my mom and my college days in Boulder, Colorado. My mom made a mean taco salad with spicy ground beef, lots of tortilla chips, cheese and an interesting dressing that I think might've just been a mixture of sour cream and salsa. When I left for college, I continued the tradition, but made mine healthier and vegetarian, reflecting my interests and inclinations at the time. I think at some point there might have even been tempeh (boy, was tempeh ever in high rotation in my apartment in those days).

This recipe today is almost a grown-up version of my college taco salad. It has many of the same components, but here I've added some quinoa for extra protein and whipped up a super creamy cilantro dressing that's spiked with fresh lime juice and a little salt. It'd be dreamy used as a dip for fresh veggies (and I can vouch for it as a dip with leftover tortilla chips, too). It's good stuff.

If you happen to like leftovers or have a family of four, simply double this recipe. If you're planning for leftovers, wait to dress the remaining salad with dressing until you're ready to eat.

I think this is the perfect salad for this time of year: substantial enough to be lunch or dinner on its own if you'd like, but simple enough that you're not spending more than thirty minutes in the kitchen (and never turning on the stove). Win, win!



For the dressing (makes about 3/4 cup):

  • 1 cup loosely packed cilantro, washed, stems removed and roughly chopped (about 3/4 bunch)
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice (about 1/2 lime)
  • 1 clove garlic
  • 1/2 cup olive oil
  • 2 teaspoons sherry vinegar
  • 1/2 teaspoon kosher salt
  • A few grinds of freshly-ground black pepper
  • Water, to thin


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For the salad:

  • 2 1/4 cups shredded romaine lettuce .
  • 1/3 cup cherry tomatoes, sliced in half
  • 1/2 cup cooked and cooled quinoa, optional
  • 1/2 cup black, kidney or pinto beans, rinsed and drained
  • 1/4 cup shredded cheddar or pepper jack cheese
  • 1/2 large avocado, diced
  • 3 tablespoons sliced black olives
  • 3 tablespoons finely-chopped green onions (from about 2 onions), light green and white parts only
  • 1/2 cup crumbled tortilla chips

To make the dressing, puree all ingredients in a blender or food processor until well-combined and smooth. If the dressing seems thick, drizzle in water a tablespoon or two at a time with the blender running until thinned to the point where you like it. Taste and add additional salt and pepper if necessary.

To assemble salad, combine all the salad ingredients in a large bowl. Pour desired amount of dressing over the salad and toss well. Serve immediately.

Note: The dressing recipe will yield about 3/4 cup, more than you'll need to dress the salad. Refrigerate in an airtight container to use for future salads (or it's great slathered on burgers or spooned onto omelettes).

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(Megan Gordon is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to: kitchn@apartmenttherapy.com.)

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