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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

Butternut Squash Gratin with Tomato Fondue is a combination of the sweet and creamy

By Diane Rossen Worthington





http://www.JewishWorldReview.com | I love winter squash. I can't seem to get enough of it, be it in a soup, saute or gratin. Winter squash is usually orange-fleshed and has a velvety texture. A dish from Greens restaurant in San Franciscois the inspiration for this vegetarian casserole. Greens specializes in all dishes vegetarian and is definitely worth a visit.

I have made many versions of this dish. I used to make it by first sauteing the squash in olive oil. Now I steam the squash to eliminate extra oil, and it actually tastes better. The combination of the sweet, creamy-textured squash along with the tomato and leek topping and melted cheese finish is a family favorite. You can use any cheese you like. My favorites here are nutty Swiss, mild Monterey Jack or extra-sharp Cheddar.


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If you want to make this in a hurry, pick up pre-cut butternut squash and use a total of 2 pounds. Don't worry if the squash is diced rather than sliced; either way works. I also like to use the diced fire-roasted tomatoes for a slightly smoky flavor. Serve this with a simple grilled entree or as a substantial vegetarian main dish. If you have any left over, you can make soup by pureeing it with some vegetable broth.





BUTTERNUT SQUASH GRATIN WITH TOMATO FONDUE

Serves: 6 to 8


  • 3 pounds butternut or other winter squash
  • 2 tablespoons olive oil

  • 3 medium leeks, white and light green parts only, cleaned and finely chopped

  • 4 cups diced, drained canned tomatoes (I prefer fire-roasted)

  • 1 tablespoon finely chopped fresh basil or 1/2 tablespoon dried

  • 1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/3 pound sharp Cheddar, Monterey Jack or Swiss cheese, shredded (1 1/2 cups)


1. Carefully cut the peel from the squash, cut the squash in half, scoop out the seeds, and cut the flesh into 1-inch slices; or use the pre-cut squash. Put 2 inches of water in the bottom of a large steamer and bring to a boil. Using tongs, carefully place the squash slices in the steamer, cover, and steam over medium heat for 15 to 20 minutes or until fork-tender. Transfer the squash to an oiled 9- by 12-inch oval gratin dish.

2. In a medium skillet over medium heat, heat the oil; add the leeks and saute for about 5 minutes or until softened. Add the tomatoes and cook them over medium-high heat, stirring frequently, for 10 minutes. Add the basil and thyme and cook until the sauce is quite thick, about 5 minutes. Add the salt and pepper and taste for seasoning.

3. Spoon the tomato mixture over squash and then sprinkle the cheese evenly over the top.

4. Preheat the oven to 425 F. Bake for about 15 to 20 minutes or until the cheese is lightly brown and bubbly. Serve immediately.

Advance Preparation:

Can be prepared up to 8 hours ahead through step 3, covered, and refrigerated. Bring to room temperature before continuing.

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