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

Too hot to cook a whole meal? Quick watermelon, arugula and toasted almond salad will impress

By Susan M. Selasky

http://www.JewishWorldReview.com | (MCT) When it's too hot to cook an entire meal — or you don't have the urge — opt for something that takes just a little time to prepare and only a few seconds to heat.

Pan-seared watermelon with peppery arugula, anyone?

A summertime staple, watermelon is inexpensive and refreshing. It's also good for you because it contains lycopene, a winner in the antioxidant arena. Many studies have found that lycopene may help protect against certain diseases, including some cancers.

It is the red pigment — found in foods like tomatoes — that contains the lycopene. But unlike tomatoes, which have more lycopene when cooked or processed, watermelon needs no cooking to reap its benefits. Watermelon also contains high levels of beta-carotene.

Pan-searing the watermelon softens it slightly, making it pair nicely with soft greens and feta or goat cheese. The salad gets a nice crunch from the almonds and radishes. And the vinaigrette that's made with the blend of boiled-down balsamic vinegar and watermelon juice is sweet yet tangy.

Arugula (ah-ROO-guh-lah) is a green known for its bite. When used in salads, it's often mixed with other greens to balance the peppery flavor. Arugula leaves are very soft and highly perishable — they keep only a few days, tightly wrapped in plastic. Wash them well and pat dry before using.

You can find them sold in bunches at farmers markets and grocery stores. Some stores sell arugula in small plastic containers similar to those containing fresh herbs.

You can serve this salad as a main dish for an extremely light supper. For a more substantial meal, top it off with some protein. It's also ideal as a first course that will wow your guests.

I highly recommend freezing the watermelon juice into ice cubes. The cubes are great addition to smoothies and summertime cocktails.


Serves: 6 / Preparation time: 15 minutes / Total time: 35 minutes

  • 1 small seedless watermelon, about 6 pounds

  • Sea salt to taste

  • 1/2 cup olive oil, divided

  • 1/4 cup white or dark balsamic or cider vinegar

  • Freshly ground black pepper to taste

  • 4 cups loosely packed arugula leaves or favorite salad greens

  • 1/2 cup slivered blanched almonds, lightly toasted

  • 1/4 cup green onion, thinly sliced

  • 12 radishes, thinly sliced

  • 1/3 cup crumbled feta or goat cheese

To prepare the watermelon, remove a slice from both ends of the watermelon. Stand the watermelon upright on a cutting board. Using a large knife, slice the rind from the flesh working from the top to the bottom, in one long slice if possible. Repeat, cutting away all the rind. Cut the flesh into 2-inch-thick slices and set aside the rounded end cuts. Trim the slices into shapes that will fit on a serving platter. Reserve the center of the melon. Season each slice with salt and, using 1/4 cup of the olive oil, brush one side of each slice.

Heat a large skillet over medium heat. When hot, working in batches, place the watermelon slices, oil side down, on the hot skillet and leave for about 45 seconds or until heated. Remove slices, heated side up to a chilled plate.

Place the reserved center and the rounded end pieces in a sieve set over a bowl and smash with your hands or a whisk, forcing the juice into the bowl. Measure 1 cup of the juices. Drink or freeze the rest into ice cubes.

In a saucepan, combine the vinegar and watermelon juice. Bring to a boil over medium-high heat. Reduce the heat and simmer, uncovered, about 15 minutes, or until reduced to about 1/4 cup.

Pour the reduced juice into a serving bowl and whisk in the remaining 1/4 cup of oil. Season to taste with salt and pepper. Add the arugula, almonds, green onion and radishes and toss well. Gently mound the arugula salad over the melon slices. Sprinkle the top with crumbled feta and serve.

238 calories (64 percent from fat), 17 grams fat (3 grams sat. fat), 18 grams carbohydrates, 6 grams protein, 121 mg sodium, 8 mg cholesterol, 2 grams fiber.

Sign up for the daily JWR update. It's free. Just click here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

To comment, please click here.

© 2009, Detroit Free Press Distributed by McClatchy-Tribune Information Services.