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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

Wheat Berry Salad with Blood Oranges, Feta, and Red Onion Vinaigrette is light and healthy yet also hearty and satisfying

Elizabeth Passarella



JewishWorldReview.com | In a recent pantry reorganization, I found a bag of wheat berries I'd been meaning to use. A simple salad with some winter citrus and salty feta seemed like a good idea, and it all turned out very tasty. Light yet satisfying, this makes a perfect lunch or dinner side salad this time of year.


The textures of this salad are good. There's the juiciness of the blood oranges, a crumbly-creaminess from the cheese, and the chewiness from the wheat berries. As for the flavors, oranges and feta are great together, and the dressing mirrors that sweet and tangy combination with onions, vinegar and a bit of sugar.


What's missing is some color. I wanted to add something green, but what? I went with a handful of parsley -- nice but perhaps less than inspired. Consider this recipe a work in progress, and feel free to add your own preferred ingredient for added color. It needs to be light and not too overwhelming, but interesting. Some promising options would be arugula, thinly sliced napa cabbage or a handful of crunchy fennel


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To make this salad into dinner, just add some baked fish or even a simple poached egg. Note that you'll make more vinaigrette than you need for this recipe, but the leftover is fantastic on green salads or as a marinade.





WHEAT BERRY SALAD WITH BLOOD ORANGES, FETA, AND RED ONION VINAIGRETTE

Serves 2 as a main course or 4 as a side salad


  • 1 cup soft wheat berries

  • 6 tablespoons Red Onion Vinaigrette (below)

  • 2 blood oranges

  • 3 ounces feta cheese, cut into chunks

  • Handful of flat-leaf parsley, chopped

  • Optional: 1 cup diced fennel, diced radishes, sliced green onions, or diced celery


Bring 4 cups of water to boil in a medium saucepan. Add a sprinkle of salt and the wheat berries. Reduce to a simmer and cook until the wheat berries are tender, about 25 to 30 minutes. Drain.

In a medium bowl, combine the warm wheat berries with the vinaigrette. Stir to combine. Cut the blood oranges into segments (supremes) and dice small. Add the orange pieces, feta, parsley and any additional vegetables to the wheat berries. Toss and serve.

Leftovers will keep refrigerated for one week.

RED ONION VINAIGRETTE

Makes about 1 cup


  • 2 teaspoons olive oil

  • 1 medium red onion, sliced thinly

  • 1 clove garlic, minced

  • 1/2 teaspoon fresh thyme leaves (from about 3 sprigs)

  • 1/2 cup extra-virgin olive oil

  • 1/4 cup cider vinegar

  • 2 tablespoons balsamic vinegar

  • 4 teaspoons sugar

  • 1/2 to 1 teaspoon salt

  • Black pepper


Heat two teaspoons of olive oil in a skillet over medium heat. Add the onions, season with salt and pepper, and cook until soft, about 10 minutes. Add the garlic and thyme, and cook another 1 to 2 minutes.

Transfer the onion mixture to a tall-sided container along with the vinegars, extra-virgin olive oil, sugar, salt and a few grinds of fresh pepper. Use an immersion blender to blend until smooth. Alternatively, blend in a blender or food processor. Keeps refrigerated for several weeks.

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(Elizabeth Passarella 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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