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 August 27, 2008 / 26 Menachem-Av 5768

Summer harvest linguine

By Emily Nunn

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http://www.JewishWorldReview.com | (MCT) It's seems sad to cut into the gorgeous, shiny deep purple skin of an eggplant just to make a meal. And perhaps that's why some people buy them but never cook them, as if they were mere decoration, like those fancy, frilly leafed cabbages you see in bank landscaping and house magazines.

But beauty is not nearly as enduring as deliciousness, and if you don't seize the day, your eggplants will end up sad and wrinkled on your kitchen counter, just like we all might, having never really lived their lives to the fullest.

And just in case you're tempted: Not every eggplant was put on this Earth to end up as an old fashioned eggplant Parmesan or caponata. One of our favorite ways to eat it, however, actually comes from an old-fashioned cookbook.

We first prepared and ate this recipe for eggplant with linguine back in the early '80s, when the idea of "health food" meant vegetables with loads of butter and sour cream, as in the vegetable stroganoff recipe in Mollie Katzen's 1977 "Moosewood Cookbook." In all these years, through all the food fashions, we never stopped making this dreamy eggplant dish from the same book; it's full of great flavor and texture without lots of added fat, depending on how easy you go on the Parmesan. We've added extra tomato and some grated zucchini to tip the scales on the side of the vegetables; more garlic doesn't hurt, either.


  • Summer harvest linguine

  • Orange, radish and cucumber salad with mint.

  • Zabaglione with berries


Preparation time: 20 minutes
Cooking time: 50 minutes
Yield: 6 servings

  • 2 tablespoons each: olive oil, butter

  • 4 cloves garlic, crushed

  • 1 medium onion, chopped

  • 1 teaspoon salt

  • 1 bay leaf

  • 1 medium eggplant, cut into 1/2-inch cubes

  • 1 pound mushrooms, chopped

  • 4 medium tomatoes chopped

  • 1 large red or yellow bell pepper, seeded, chopped

  • 1/2 cup fresh basil, chopped

  • 1/4 cup tomato paste

  • 4 black oil-cured olives, pitted, finely chopped

  • 1 large zucchini, grated

  • 1 cup red wine

  • 1/2 cup finely chopped parsley

  • 1/2 teaspoon freshly ground pepper

  • 1 cup freshly grated Parmesan

  • 1 box (1 pound) linguine, cooked to package directions
1. Heat the olive oil and butter in a large, heavy skillet over medium high heat. Add garlic, onion, 1/2 teaspoon of the salt and bay leaf; cook, stirring, until onions become translucent, about 5 minutes. Stir in eggplant and remaining 1/2 teaspoon of the salt. Cook, stirring occasionally, until eggplant begins to soften, about 10 minutes. Stir in mushrooms; cook, stirring occasionally, until mushrooms soften, about 10 minutes.

2. Stir in tomatoes, bell pepper, basil and tomato paste, mixing well. Lower heat to a simmer; cover. Cook 10 minutes. Stir in olives, zucchini, wine, parsley and pepper; cover. Cook until flavors come together, about 15 minutes. Stir in the Parmesan cheese. Serve with linguine.

Nutrition information per serving: 474 calories, 27 percent of calories from fat, 14 g fat, 6 g saturated fat, 22 mg cholesterol, 69 g carbohydrates, 19 g protein, 746 mg sodium, 13 g fiber

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