May 25, 2012 Rabbi Yonason Goldson: Thinking About Faith Mark Clayton: Is Hillary's State Dept. hacking Al Qaeda? Not quite David G. Savage: Supreme Court limits protection against double jeopardy Ashley Powers: A nightmare, then conviction is tossed Erika Bolstad: Temple cancels Wasserman Schultz speech Deroy Murdock: WWII hero Karski to receive U.S. Medal of Freedom Kimberly Lankford: Health Coverage for College Grads New therapy helps tinnitus sufferers Solar Impulse takes off on first intercontinental flight without using a drop of fuel The Kosher Gourmet by Ethel G. Hofman: The former president of the International Association of Culinary Professionals, whose members included the likes of Julia Child, is back with contemporary Shavous cuisine: Ruby Fruit Soup, Sweet Noodle Kugel with Cheese, Key Lime Curd, Calsone Casserole Frittata with Wild Mushrooms, Sun-dried tomatoes and Olives, Baked Tilapia with Pepper Cheese Cream and Brown Sugar Shortbread May 24, 2012 Jeff Jacoby: The peace process battered Israel's reputation Near-nuclear nation threatens to walk out of summit unless it gets its way Clifford D. May: What Iran's Rulers Want Michael Muskal: 'Pro-choice' position hits record low, according to poll Chris Farrell: Are We in a Tech Bubble? Kimberly Lankford: Switching Medicare Advantage Plans Mid-Year Bryan McIver, M.B., Ch.B., Ph.D.: Mayo Clinic Medical Edge: Understanding hyperthyroidism and its variety of treatment options French rights groups want Google to stop suggesting 'Jew' Two-fly rule for Beijing toilets The Kosher Gourmet by Penelope Wall: PHILLY CHEESE STEAKS --- hold the steak! May 23, 2012 Ex-CIA spy in Iran's Revolutionary Guard: Baghdad talks highlight Western naivete Putin's latest defiance shows Obama's whisper didn't work Tony Pugh: More private colleges offering tuition discounts Lisa Gerstner: 4 Money-Etiquette Questions Answered Mary Beth Franklin: How to Choose the Right Annuity for You Art Markman, Ph.D.: Get smart: How to bulk up your creativity muscles Israeli scientists use skin cells to help repair heart muscle Tina Susman: The wig wasn't enough: Man gets 13 years for posing as his dead mom The Kosher Gourmet by Emma Christensen:A simple way to do fish right May 22, 2012 David S. 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Jewish World Review Farro Salad: An ancient grain is now new again as the base of a tasty tangle of flavorsome vegetables, chickpeas and salami By Diane Rossen Worthington http://www.JewishWorldReview.com | Farro is an ancient strain of wheat that looks like a plump barley kernel. You can find farro in natural food stores, gourmet food stores and now in many supermarkets. Don't confuse it with spelt. Spelt sometimes is called farro but tastes different and takes much longer to cook. Make sure to select whole grain farro; pearlized farro has the hull removed and cooks in half the time. Higher in protein than pasta or rice, farro can be used in stews, soups, salads or as a substitute in rice dishes like risotto. Farro (pronounced farr-oh) is a mainstay in Tuscan recipes but has recently has become a grain that Americans love to eat. Farro has a decidedly nutty flavor and is recommended for diabetics. It's a good thing that it is so delicious. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. Pamela Sheldon Johns has written a book called "Cucina Povera" (Andrews McMeel Publishing, 2011) that features recipes, stories and photographs about Tuscan peasant cooking. The no-waste philosophy and use of inexpensive Italian ingredients are the basis for this lovely and very yummy collection of recipes. In this recipe, you'll find whole grain farro as the base of a tasty tangle of flavorsome vegetables, chickpeas and salami. I like to serve it on a buffet of assorted salads. This dish can be served warm as a winter side dish, or chilled for a summer salad. It's become a staple at our house. FARRO SALAD Serves 6 Reprinted with permission from "Cucina Povera: Tuscan Peasant Cooking" by Pamela Sheldon Johns (Andrews McMeel Publishing, 2011) 2 cups whole-grain farro 3 tablespoons plus 1/4 cup extra-virgin olive oil 4 green onions, including 1 inch of green parts, chopped 2 cloves garlic, minced 1 zucchini, diced 1 red bell pepper, seeded, deveined and diced 2 cups chicken stock, heated 1 cup canned chickpeas, drained and rinsed 4 ounces spicy salami, diced Grated zest and juice of 1/2 lemon Sea salt and freshly ground black pepper Romaine lettuce leaves for serving 1. Soak the farro in water to cover for at least 1 hour or overnight. 2. In a large, heavy saucepan, heat the 3 tablespoons olive oil over medium-high heat. Add the green onions, garlic, zucchini and bell pepper, and saute until softened, about 2 minutes. Add the stock and bring to a boil. Drain the farro and add to the pan, cover, and decrease the heat to a simmer. Cook for 30 to 40 minutes, or until the farro is tender and the stock has been absorbed. Stir in the chickpeas and salami. Cover and set aside to keep warm. 3. In a small bowl, whisk the lemon zest, lemon juice, and the remaining 1/4 cup olive oil together. Season with salt and pepper to taste. 4. Fluff the farro with a fork. Stir in the dressing. Serve warm or chilled, on lettuce leaves. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.