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

When you think of zucchini, do you think ‘rock-star veggie’? You will now!

By Steve Petusevsky

http://www.JewishWorldReview.com | (MCT) When I think about summer ingredients, blueberries, cherries, melons and corn come to mind. But don't forget zucchini. We think it's boring but in Italy, Greece and throughout the Mediterranean, it's a rock star.

Summer squashes, both green zucchini and yellow squash, also called banana squash, are incredible when prepared with some thought. This is simple when you have the right recipes.

I'm sure that my love of these vegetables comes from the fact that everyone living in the rural areas where I was raised grew them. We always had tons of squash lying around.

In fact, I can recollect times when my parents or grandparents left a few zukes on the vine, and they ended up growing so large that they could barely be carried into the kitchen by one person.

My mom usually made zucchini pancakes out of those torpedo-size veggies because they had big seeds and were a bit tough.

I have a new respect for zucchini since traveling throughout the sunny countries. Italian cooks roast the squash and combine it with pasta. Roasting brings out a certain flavor that you cannot duplicate in a saute pan.

Even the stunning yellow flowers are stuffed with rice or ground beef in Greece and certain regions of Italy.

Last year, while traveling through Spain, one of the most memorable preparations I ate was zucchini stuffed with rice, currants and nuts. The squash came to my table standing up in a pool of smoked paprika-scented tomato sauce.

It is time we do our part to establish zucchini as the goddess vegetable it really is. It is the young crisp zucchini that I enjoy cooking the most. There are many simple ways to enjoy it including raw in salads. You can cut it into lengthwise slices, brush it with olive oil and lemon juice before grilling the slices or browning them in a grill pan.

Or slice it thinly, lengthwise and steam it so it turns into pasta-like ribbons, which can be tossed with butter, olive oil and parmesan cheese. It is also delicious pan-sauteed and mixed with garlic mayonnaise (recipe at right)1. Zucchini with Rigatoni, Pine Nuts and Sun-Dried Tomatoes and Athenian-Style Roast Zucchini are two more of my favorite ways to use zucchini.


  • 1 pound rigatoni pasta

  • Water

  • Boiling water, for cooking pasta

  • 1 tablespoon extra-virgin olive oil

  • 6 small zucchini, cut crosswise into 1/4-inch-thick rounds

  • 3 cloves garlic, thinly sliced

  • 1/4 cup plumped (see note) sun-dried tomatoes, chopped

  • 1/4 cup pine nuts

  • 1/3 cup low-fat ricotta cheese

  • 1/4 cup shredded parmesan cheese

  • Salt and fresh-ground black pepper, to taste

Cook the pasta in boiling water according to package directions until al dente. Drain, rinse in cool water and set aside.

Heat the oil in a large nonstick skillet over high heat until oil is almost smoking. Add the zucchini slices, in one layer if possible, and allow to sit in the pan 2 minutes without disturbing them until they brown. Turn the slices and let sit 2 minutes without disturbing.

Add garlic and sun-dried tomatoes, stirring well. Cook 1 minute. Add the pine nuts and cooked pasta. Toss to combine and heat 3 minutes before adding the cheeses, salt and pepper. Toss to combine. Serve immediately. Makes 4 servings.

Per serving: 616 calories, 22 percent calories from fat, 15 grams total fat, 3 grams saturated fat, 12 milligrams cholesterol, 96 grams carbohydrates, 8 grams total fiber, 7 grams total sugars, 88 grams net carbs, 25 grams protein, 267 milligrams sodium.

Note: If sun-dried tomatoes are very moist, use as is. If they are dry, cover with boiling water and let sit about 20 minutes. Drain and chop.


This is a simple yet memorable dish with amazing flavor. That's what your company will say. I ate this in a little sidewalk cafe in Athens

  • 8 small zucchini cut in half lengthwise, then in 2-inch lengths

  • 1 large ripe tomato, chopped

  • 1 cup crumbled feta cheese

  • 2 tablespoons extra-virgin olive oil

  • 1 1/2 teaspoons dried oregano

  • Salt and fresh-ground black pepper, to taste

Preheat oven to 375 degrees.

Place zucchini in a 9-by-13-inch baking pan. Cover with tomatoes and feta cheese; drizzle with olive oil. Season with oregano, salt and pepper.

Bake, uncovered, 25 to 30 minutes until zucchini is tender and golden brown. Makes 6 servings.

Per serving: 140 calories, 67 percent calories from fat, 10 grams total fat,

5 grams saturated fat, 22 milligrams cholesterol, 8 grams carbohydrates,

2 grams total fiber, 5 grams total sugars, 6 grams net carbs, 6 grams protein, 298 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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