July 2, 2009 Rabbi Abraham J. Twerski: The hallmark of a person Abe Novick: Up, up, and aliya July 1, 2009 Rabbi Avi Shafran: The Road Taken The Kosher Gourmet by Marialisa Calta: Get into the holiday spirit with these Star-Spangled desserts June 30, 2009 Rabbi Binyomin Ginsberg: What makes a great parent? Caroline B. Glick: Ideologue-in-Chief June 29, 2009 The Jewish Ethicist by Rabbi Dr. Asher Meir: Beware of 'Caveat Emptor' Steven Emerson: ACLU pushing for more money for Hamas June 26, 2009 Rabbi Yoni Posnick: Learn the secret to a healthy marriage from a scriptural villain Caroline B. Glick: Barack Obama vs. International Law June 25, 2009 Rabbi Shimon Apisdorf: The Absurd Power of Truth Jordan "Gorf" Gorfinkle's strip: Everything's Relative June 24, 2009 Rabbi Yonason Goldson: Advancement of technology is a wake-up call for humanity The Kosher Gourmet by Andrea Weigl: Summer on a stick: Making frozen treats can be easy, creative and fun June 23, 2009 Martin M. Bodek: 'On Surnames': And so, We Begin Caroline B. Glick: The Obama Effect June 22, 2009 The Jewish Ethicist by Rabbi Dr. Asher Meir: Working for a corrupt firm N. Richard Greenfield : Where are American Jews? June 19, 2009 Rabbi Abraham J. Twerski: Emotion v. intellect Caroline B. Glick: Israel's rare opportunity June 18, 2009 Jonathan Rosenblum: Sometimes it is more essential to define the nature of evil than good Jordan "Gorf" Gorfinkle's strip: Everything's Relative June 17, 2009 Rabbi Yonason Goldson: The Language of Confusion The Kosher Gourmet by Linda Gassenheimer: Nothing pleases Dad more than a thick, juicy onion-smothered steak. Add home-Baked Potato Chips and … June 16, 2009 The Jewish Ethicist by Rabbi Dr. Asher Meir: Career v. Careersism Caroline B. Glick: Obama's losing streak and Israel Richard Z. Chesnoff: ‘Palestinians’: Never Missing an Opportunity … June 15, 2009 Israeli Prime Minister Binyamin Netanyahu: How Judea and Samaria can become 'Palestine' Daniel Pipes: Where Netanyahu's speech failed June 12, 2009 Rabbi Abraham J. Twerski: Some big thoughts about not acting so big Caroline B. Glick: Obama's High Commissioner June 11, 2009 Victor Davis Hanson: Our historically challenged President Mitch Albom: Beware the True Believers Lewis Grossberger: What we learn from the new Hitler photos June 10, 2009 Mort Zuckerman: What Obama and his advisors won't -- or refuse to -- grasp about Israel and the Muslim world The Kosher Gourmet by Steve Petusevsky Lotsa pasta: Tips, techniques and (amazing) taste June 9, 2009 Anne Bayefsky: Obama's stunning offense to Israel and the Jewish people Frank J. Gaffney, Jr.: America's first Muslim president? June 8, 2009 The Jewish Ethicist by Rabbi Dr. Asher Meir: Merchant must take responsibility for careless shopper? Mark Steyn: A superpower that feeds on mediocrity cannot survive for long on leftovers from the past Richard Z. Chesnoff: How do you say 'kumbaya' in Arabic? June 5, 2009 Rabbi Abraham J. Twerski: In quest of spirituality Caroline B. Glick: Obama's Arabian dreams Charles Krauthammer: The Settlements Myth June 4, 2009 Paul Greenberg: The War Comes to Little Rock The Kosher Gourmet by Judy Hevrdejs: Splash it on! Tap your inner jazz musician and improvise when stirring up a vinaigrette June 3, 2009 The Jewish Ethicist by Rabbi Dr. Asher Meir: Q. Should terrible teacher be exposed? Jonathan Rosenblum: The Israel Lobby: Missing in Action June 2, 2009 Dennis Prager: The Speech President Obama Won't Dare Give in Egypt Frank J. Gaffney, Jr.: Pressure on Israel raises war risk Oct. 29, 2003 Mortimer B. Zuckerman: Graffiti On History's Walls (MUST-READ!)

Jewish World Review Portobellos add a hearty flavor to pasta with pesto By Linda Gassenheimer http://www.JewishWorldReview.com | (MCT) Pesto is an uncooked sauce made with fresh basil, parsley, olive oil and Parmesan cheese. It originated in Genoa, Italy. Saute some meaty portobello mushrooms and add them to the pesto to complete this flavorful pasta dish in the time it takes to boil pasta. I accompanied the dish with Roasted Pepper Salad. Roasting red peppers intensifies their flavor and gives them a smoky taste. Making your own are great, but not on my schedule for a weekday meal. I find that canned or jarred roasted peppers work will with this salad. This meal contains 592 calories per serving with 25 percent of calories from fat. SHOPPING LIST To buy: 1/4 pound portobello mushrooms, 1 bunch fresh basil, 1 bunch flat leaf parsley, 1 small package washed, Italian-style salad, 1 small package pine nuts, 1 8-ounce can cannellini beans (white kidney beans), 1 small can or jar roasted red peppers and 1/2 pound fresh linguine. STAPLES Parmesan cheese, onion, garlic, balsamic vinegar, olive oil, salt and black peppercorns HELPFUL HINTS: If you don't have a food processor, finely chop the herbs and garlic by hand, and stir them together with the other pesto ingredients Any type of washed lettuce can be used for the salad base COUNTDOWN: • Put water for pasta on to boil • Make Mushroom Pesto Pasta MUSHROOM PESTO PASTA 1 tablespoon olive oil, divided use 1/4 pound portobello mushrooms, thinly sliced (2 cups) 1/2 medium onion, sliced (1 cup) 1 cup fresh basil leaves, washed and dried 1/2 cup flat leaf parsley, washed and dried 2 medium garlic cloves, crushed 1/4 teaspoon salt 2 tablespoons water 1/4 cup grated Parmesan cheese 1 tablespoon pine nuts 1/2 pound fresh linguine Salt and freshly ground black pepper Bring 3 to 4 quarts of water to a boil in a large pot. Heat 1/2 tablespoon of the oil in a small nonstick skillet over medium-high heat. Saute mushrooms and onions for 5 minutes. Meanwhile, combine the basil, parsley, garlic and salt in a food processor, and pulse until chopped. With the processor running, add the remaining 1/2 tablespoon oil and the water. Process until smooth. Scrape the herb mixture into a large bowl, and stir in the Parmesan, pine nuts and mushroom mixture. Cook the linguine in the boiling water for 3 minutes, or until it's cooked but still firm. Drain, and toss with the pesto sauce. Season with salt and pepper, to taste. Serve with salad. Makes 2 servings. Per serving: 390 calories (30 percent from fat), 13.2 g fat (3.2 g saturated, 6.8 g monounsaturated), 8 mg cholesterol, 16.1 g protein, 53.5 g carbohydrates, 4.5 g fiber, 462 mg sodium. ROASTED PEPPER SALAD Several leaves of washed, ready-to-eat Italian-style salad 1 cup rinsed and drained canned cannellini beans (white kidney beans) 1 cup drained and sliced canned roasted red peppers 1 teaspoon olive oil 1 teaspoon balsamic vinegar Salt and freshly ground black pepper Arrange salad leaves on 2 dinner plates. In a small bowl, toss the beans, peppers, olive oil and vinegar together. Add salt and pepper to taste. Spoon over lettuce. Makes 2 servings. Per serving: 202 calories (13 percent from fat), 3.0 g fat (0.5 g saturated, 1.7 g monounsaturated), no cholesterol, 10.9 g protein, 34.9 g carbohydrates, 8.6 g fiber, 20 mg sodium. Sign up for the daily JWR update. It's free. Just click here. Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.) To comment, please click here. © 2008, The Miami Herald Distributed by McClatchy-Tribune Information Services.