Nov. 6, 2009 Rabbi Berel Wein: Choosing to hear JWisdom.com Zero to 1/60th: How to Empower An Hour with Gavriel Aryeh Sande (7 minutes) Caroline B. Glick The mullahs' big week Suzanne Fields A Fallen Wall for Fallen Man Nov. 5, 2009 The Kosher Gourmet: Three scrumptious -- but simple -- butternut squash dishes JWisdom.com Hidden Hints: Unlocking Faith & Prayer with Rabbi Jay Yaacov Schwartz (10 minutes) Nov. 4, 2009 Tom Hamburger and Kim Geiger: Should prayers be covered? JWisdom.com When God played peacemaker With Rabbi Sroy Levitansky (5 minutes) Nov. 3, 2009 Martin Peretz: Beware, Barack. Beware, Rahm. Beware, Axelrod JWisdom.com Are you are closet idolater? With Sara Yoheved Rigler (10 minutes) Nov. 2, 2009 Paul Greenberg: The Holocaust is now on Facebook JWisdom.com Abraham's Strange Change With Rabbi Yitzchok Fingerer (5 minutes) Oct. 30, 2009 Rabbi David Aaron: Secret to Immortality Caroline B. Glick Silencing dissent in America Oct. 29, 2009 Lini S. Kadaba: Do tactics avert flu or reduce humanity? JWisdom.com We Must Revamp our Religious Vocabulary With Gavriel Aryeh Sanders ( 10 minutes) Oct. 28, 2009 Rabbi Yonason Goldson: Atheists in Bubbleland JWisdom.com Why what we wear impacts who we are With Rabbis Mordechai Becher, Menachem Golberger and Aliza Bulow ( 10 minutes) Oct. 27, 2009 Paul Greenberg: The United Nations Is Outraged Again, Or: Department of Mideast Static JWisdom.com The Science of Love With Rabbi Jonathan Rietti ( 7 minutes) Oct. 26, 2009 The Jewish Ethicist by Rabbi Dr. Asher Meir: Damaging disclosures with a twist JWisdom.com Wisdom and Wonks With Rabbi Eytan Feiner ( 7 minutes) Oct. 23, 2009 Rabbi David Aaron: Are you ready for the ultimate pleasure? JWisdom.com Watermark and oneness with Rabbi Sroy Levitansky ( 4 minutes) Caroline B. Glick Stop using limited powers in a way that expands our enemies' advantages over us Oct. 22, 2009 Steven Emerson: Terror Cases Share Desire to Kill Americans JWisdom.com No More More Family Fights --- Really? By Sarah Chana Radcliffe ( 5 minutes) Oct. 21, 2009 Tonya Alanez: Holocaust denier sues survivor, calling Auschwitz memoir 'vicious lies' JWisdom.com Meditating Jewishly: A Panacea for Success by Sarah Yoheved Rigler ( 7 minutes) Oct. 20, 2009 Dennis Prager: Obama and Dalai Lama: Why Israel Worries about U.S. President JWisdom.com Abraham was not religious By Rabbi Yitzchok Fingerer ( 6 minutes) Oct. 19, 2009 The Jewish Ethicist by Rabbi Dr. Asher Meir: Q. Is nepotism kosher? JWisdom.comWhy Good People Do Bad Things By Rabbi Eytan Feiner ( 7 minutes) Oct. 16, 2009 Rabbi Yonason Goldson: The Perfect Number JWisdom.com Hearing Voices By Rabbi Sroy Levitansky ( 5 minutes) Caroline B. Glick How Turkey was lost Oct. 15, 2009 Jeff Jacoby: Peace vs. the 'peace process' JWisdom.com: Former MTV producer and stand-up comedian Rabbi Lawrence Hajioff: Taming a Control Freak (A VERY fast 15 minutes) 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.