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 March 8, 2007 /8 Adar, 5767

What you are missing if you aren't in “vegetable know”

By Steve Petusevsky

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http://www.JewishWorldReview.com | (MCT) I like to grocery shop and watch others do the same. It's the sociologist in me. I look into other people's shopping carts and wonder about their lives. When I used to work for a large food retailer, I played a game with single shoppers. I gave them a few minutes to go through the store and then matched them up with other single shoppers based solely on the contents of their shopping carts.

This evening I spend too much time in the produce section. It's one of my favorite places. I begin to think about some of the vegetables and feel bad for them for one reason or another. After all, some vegetables have a heady reputation; others are neglected or misunderstood.

Some vegetables have not had a chance to become popular. In fact I'm not sure why farmers bother to even grow them, although I am happy they do. Parsnips, beets, fennel, radishes, leeks, okra, wax beans and fresh peas should simply give notice as active members of the produce community or surrender to soups and stews. It's their only chance.

Vegetables like potatoes, onions, celery, carrots, lettuce, tomatoes, cucumbers and avocados have lifetime contracts with golden parachutes. They end up on most dinner tables. Then there are the rock stars of vegetables: portobello mushrooms, asparagus, snow peas, Vidalia onions and arugula.

I watch several shoppers gently examine the slender green asparagus. You can tell these spears have an upscale reputation and great press. On the other hand, most people ignore the artichokes and celeriac.

At the store, a big pile of zucchini marked on sale look incredible to me. It is bright green, glossy and perfectly sized. I grab a bunch of them knowing I will saute them with garlic, pine nuts and olive oil. They are so simple to prepare and delicious, if you know how. Most shoppers treat zucchini with disdain.

You need to be in "vegetable know" to appreciate many vegetables. Almost everyone grabs a head of broccoli but moves right past its neighbor, cauliflower. Go figure. After all, they are almost related and could possibly be twins except for cauliflower's snowy white sheen. But most people place this, the only white veggie, on their black list. That is because people don't know how to get the most out of this vegetable.

Celery, carrots and onions are nonchalantly tossed in most people's baskets. We feel obliged to buy them. Even if the onions just sit in a bowl and take root. If you are a chef, carrots, celery and onions are the workhorses of the kitchen. They make up mirepoix that forms the base for almost every sauce and soup.

Below are some recipes that are dedicated to our lesser-known produce friends. Give them a try. It's good for their self-esteem and your dinner table.


I originally tasted this in Sicily where sweet ingredients such as raisins are often combined with pasta and vegetables. If you add cooked bowtie pasta or penne, this becomes an entree.

  • 1 tablespoon extra-virgin olive oil

  • 3 cloves garlic, thinly sliced

  • 4 small to medium zucchini, sliced 1/4 inch thick (3 cups)

  • 1/4 cup pine nuts

  • 1/8 cup sultana golden raisins

  • 1/8 cup chopped fresh parsley

  • Salt and fresh-ground black pepper, to taste

Heat oil over medium-high heat in large nonstick saute pan. Add the garlic and saute 30 seconds until it just begins to brown. Immediately add zucchini and saute 4 minutes. Add the pine nuts, raisins and parsley and continue to saute another minute until the squash is tender. Season with salt and pepper and serve. Makes 4 servings.

Per serving: 140 calories, 62 percent calories from fat, 10 grams total fat, .98 gram saturated fat, no cholesterol, 12 grams carbohydrates, 3 grams total fiber, 7 grams total sugars, 10 grams net carbs, 4 grams protein, 22 milligrams sodium.


Roasting the cauliflower gives it an intensely sweet flavor that no other cooking method can create. The natural sugar of the peppers and onions turns to caramel during the cooking process and adds a pleasant sweet taste that contrasts with the pungent parmesan cheese.

  • Water

  • 1 head cauliflower, cut into florets (about 4 cups)

  • 1 red bell pepper, cored, seeded and diced

  • 1 green pepper, cored, seeded and diced

  • 1/2 red onion, diced

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon dried oregano

  • 1/2 teaspoon crushed dried red chili flakes

  • 1/4 cup fresh-grated parmesan cheese

Bring a large pot of water to a boil over high heat. Add cauliflower florets and cook 1 minute to blanch or par cook; drain and rinse under cold running water and drain again.

Place the par-cooked cauliflower, peppers, onions, oil, oregano and red chili flakes in a mixing bowl; combine well. Line a baking pan with sides with parchment paper. Spread the vegetables in a single layer in the prepared pan and roast, uncovered, 25 minutes, turning the vegetables occasionally until golden brown and tender. Sprinkle with parmesan cheese and serve. Makes 4 servings.

Per serving: 104 calories, 50 percent calories from fat, 6 grams total fat, 2 grams saturated fat, 5 milligrams cholesterol, 9 grams carbohydrates, 4 grams total fiber, 4 grams total sugars, 5 grams net carbs, 6 grams protein, 157 milligrams sodium.

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Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.)

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© 2007, South Florida Sun-Sentinel. Distributed by McClatchy-Tribune Information Services