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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 June 21, 2007 / 5 Tamuz, 5767

The cold standard: Exotic pasta salads take their place at the table every summer

By Sharon Thompson


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http://www.JewishWorldReview.com | (MCT) A cold pasta salad — the staple at many summer cookouts — can be a signature dish or something thrown together by a novice.

When a host or hostess invites a crowd over for grilled steaks or burgers, guests usually bring the side dishes. Pasta salad is quick and easy, and there are as many variations as there are orzo in a box.

It's simple to make that pasta salad a healthful dish, especially when summer produce is abundant.

Dietitian Cheryl Bell of Chicago, who is a healthy-living adviser for Meijer stores, recommends starting the salad with a whole-grain pasta to increase the fiber, and to double the amount of vegetables.

Choose a vinaigrette dressing recipe, and use only half the amount the recipe states, she said. If you make a dressing from scratch and the recipes calls for 1/2 cup olive oil, choose 1/4 cup vegetable oil and 1/4 cup chicken or vegetable broth, and mix it with a flavorful vinegar.

If the party is last-minute and you have time to pick up just a prepared pasta salad from the deli, toss in albacore tuna from a foil pack and fresh baby spinach, Bell said. That will perk up the dish.

Cook's Illustrated tested a variety of pasta salad recipes, and the kitchen staff developed a recipe for a light, vinaigrette-dressed pasta salad. Too much acidity in the dressing can cause pasta to soften and the vegetables to dull in flavor and appearance. The cooks chose lemon juice for a nice flavor that's neither puckery nor sour.

Cooking methods other than blanching added more flavor to the vegetables, and they recommended grilling and roasting are good alternatives to blanching.


PASTA 'N' FRUIT SALAD


  • 4 ounces macaroni or pasta shells, uncooked

  • 1 can (11 ounces) mandarin orange segments, drained

  • 1 can (8 ounces) can pineapple chunks, drained

  • 1 cup seedless red grapes, halved

  • 1 container (6 ounces) low-fat yogurt, lemon or vanilla

  • 1 cup strawberries, halved


Cook macaroni as directed on package. Drain; rinse with cold water. In medium bowl, combine all ingredients except yogurt and strawberries; mix gently. Stir in yogurt; mix gently to coat. Cover; refrigerate 1 to 2 hours to blend flavors. Just before serving, stir in strawberries.


PASTA SALAD WITH ASPARAGUS AND RED PEPPERS



  • 1 1/2 pounds asparagus, tough ends trimmed

  • 3 large red bell peppers, cored, seeded and cut into 1 1/2-inch wedges

  • 1/2 cup extra virgin olive oil, plus more to toss with vegetables

  • Table salt and ground black pepper

  • 1/4 cup lemon juice from 2 lemons

  • 1/2 teaspoon grated lemon zest

  • 1 medium clove garlic, minced or put through garlic press

  • 1 pound short, bite-size pasta such as fusilli, farfalle or orecchiette

  • 3 tablespoons chopped fresh chives

  • 1/3 cup grated Parmesan cheese


Bring 4 quarts water to boil in large pot over high heat. Meanwhile, toss asparagus and peppers with olive oil and salt and pepper to taste. Grill asparagus until tender and streaked with light grill marks, 5 to 7 minutes, or roast in a 425-degree oven for 8 to 10 minutes, depending on thickness, shaking pan once halfway through the cooking. Grill peppers, using grill basket if you have one, until tender and lightly charred, about 8 minutes, or roast in 425-degree oven until tender and lightly browned, 15 to 17 minutes; cool to room temperature.

Whisk lemon juice and zest, 3/4 teaspoon salt, garlic and ground black pepper to taste in large bowl; whisk in 3/4 cup oil in slow, steady stream until smooth.

Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente; drain. Whisk dressing again to blend; add hot pasta, cooled asparagus, peppers, chives and grated Parmesan cheese; toss to mix thoroughly.

Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.) Makes 6 to 8 servings.


PASTA SALAD WITH BROCCOLI AND OLIVES



  • 3 pounds broccoli (about 2 small bunches) florets, cut into bite-size pieces (about 7 cups)

  • 1/4 cup lemon juice from 2 lemons

  • 1/2 teaspoon grated lemon zest

  • Table salt

  • 1 medium clove garlic, minced or put through garlic press

  • 1/2 teaspoon red pepper flakes

  • 1/2 cup extra virgin olive oil

  • 1 pound short, bite-size pasta such as fusilli, farfalle or orecchiette 20 large black olives, such as kalamata or other brine-cured variety, pitted and chopped

  • 15 fresh basil leaves, shredded


Bring 4 quarts water to boil in large pot over high heat. In a separate pot blanch broccoli in boiling salted water until crisp-tender, about 2 minutes; drain and cool to room temperature.

Meanwhile, whisk lemon juice and zest, 3/4 teaspoon salt, garlic and red pepper flakes in large bowl; whisk in oil in slow, steady stream until smooth.

Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente, drain. Whisk dressing again to blend; add hot pasta, cooled broccoli, olives and basil; toss to mix thoroughly.

Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)


PASTA SALAD WITH EGGPLANT, TOMATOES AND BASIL



  • 2 medium eggplants (about 1 pound total), cut into 1Z2-inch-thick rounds

  • 1/2 cup extra virgin olive oil, plus more to brush on eggplant

  • Table salt and ground black pepper

  • 1/4 cup lemon juice from 2 lemons

  • 1/2 teaspoon grated lemon zest

  • 2 medium cloves garlic, divided, minced or put through garlic press

  • 1/2 teaspoon red pepper flakes

  • 1 pound short, bite-size pasta such as fusilli, farfalle or orecchiette

  • 2 large tomatoes, cored, seeded and cut into 1Z2-inch chunks

  • 15 fresh basil leaves, shredded


Bring 4 quarts water to boil in large pot over high heat. Meanwhile, brush eggplant with olive oil to coat very lightly, and toss with salt and pepper to taste. Grill eggplant until marked with dark stripes on both sides, about 15 minutes, or broil on baking sheet placed 4 inches from heating element, turning once, until tender and browned, about 7 minutes; cool to room temperature.

Whisk lemon juice and zest, 3/4 teaspoon salt, 1 clove garlic and red pepper flakes in large bowl; whisk in 1/2 cup oil in slow, steady stream until smooth.

Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente; drain. Whisk dressing again to blend; add hot pasta, cooled eggplant, tomato, remaining garlic and basil; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)

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© 2007, Lexington Herald-Leader. Distributed by McClatchy-Tribune Information Services