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

Tuscan variation turns tuna into a classic summer supper

By Linda Gassenheimer

http://www.JewishWorldReview.com | (MCT) Refresh yourself with cool salads on a warm summer evening. This Tuscan Bean and Tuna Salad is a delightful combination of healthful ingredients.

Italian canned tuna is excellent and, if you are near a specialty shop that sells it, pick up a can for this recipe. Otherwise, use a good quality, all white meat tuna. Red onion lends texture and flavor to the salad.

The Zucchini and Tomato Salad is an easy and colorful dish. Dried oregano and fresh parsley are used in the salad. Chop the oregano with the parsley.

The juices from the parsley will help to release the flavor of the dried herb. Here's a tip, be sure your dried herbs are less than 6 months old. If they've been sitting around a while and look grey, it's time for a new bottle.

Serve these dishes with some Italian bread sticks.

This meal contains 576 calories per serving with 19 percent of calories from fat.


To buy: 1 16-ounce can small white beans, cannellini or navy, 1 6 1/2-ounce can white meat tuna, 1 bottle dried oregano, 1 bottle reduced-fat olive oil and balsamic vinegar dressing, 1 medium onion, 1 bunch parsley, 1 medium zucchini, 2 medium tomatoes and 1 head red leaf lettuce.


Olive oil, salt and black peppercorns


  • Any type of white bean can be used. Navy or Great Northern are fine

  • Chopped parsley is used in both recipes. Chop at one time and save 1 tablespoon for side dish. Chop this 1 tablespoon again with the dried oregano

  • Use fresh oregano, if available. It will give extra flavor to the salad

  • Any type of lettuce can be used for the tuna dish

  • Any type of reduced-fat vinaigrette dressing can be used


Make Tuna and Bean Salad

Make Zucchini and tomato Salad.


  • 1 teaspoon canola oil

  • 1 16-ounce can small white beans, cannellini or navy (about 2 cups)

  • 1/4 medium onion sliced, (bout 1/2 cup)

  • 1 6 1/2-ounce can white meat tuna

  • 1/3 cup reduced-fat olive oil and balsamic vinegar dressing

  • Freshly ground black peppers

  • {-cup chopped fresh parsley, divided

  • 1/2 head red leaf lettuce, washed and dried
Rinse and drain the beans. Place in a serving bowl and add the onion.

Drain the tuna and break into large flakes. Add to the beans. Add dressing, a little pepper to taste and half the parsley. Gently toss without breaking the beans. Arrange the lettuce leaves on a serving platter and spoon the salad over the leaves. Sprinkle remaining parsley on top

Makes 2 servings

Per serving: 477 calories (9 percent from fat), 4.9 g fat (0.8 g saturated, 1.1 g monounsaturated), 32 mg cholesterol, 45.5 g protein, 65.2 g carbohydrates, 16.8 g fiber, 886 mg sodium


  • 1 medium zucchini, about 1 1/2-cups, cubed

  • 1 medium tomato, about 1 1/2-cups, cubed

  • 1 tablespoon olive oil

  • 1/2 teaspoon dried oregano

  • 1 tablespoon chopped parsley

  • Salt and freshly ground black pepper

Cut the zucchini into 1-inch pieces. Place in a microwave-safe bowl and microwave on high 1 minute. Cut tomatoes into 1-inch cubes. Place in bowl with zucchini. Add olive oil to the bowl and toss well. Sprinkle with oregano, parsley and salt and pepper to taste. Toss again. Makes 2 servings

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Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)

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