In this issue
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

A sweet-hot meal: Pear salsa spices up salmon

Linda Gassenheimer

JewishWorldReview.com | (MCT) Juicy pink salmon is topped with a sweet and spicy pear and red pepper salsa for a meal that takes only minutes to make. The salsa gives just the right sparkle to the rich salmon.

Picking a ripe pear, or one that will ripen, can be tricky. Here are some hints. Always ripen pears in a bowl at room temperature. This will take 4 to 6 days for a hard, green pear or 2 to 3 days for yellow pears. Once they are ripe, place them in the refrigerator.

The recipe gives the cooking time for a 1-inch thick salmon fillet. Reduce the time by 1 minute per side for a thinner piece; increase it by a minute or two per side for a thicker piece.

The salmon is cooked when the fish is no longer translucent. It will continue to cook in its own heat for a few minutes after it is removed from the skillet.

Fresh fettuccini is available in most markets. It only takes about 3 minutes to cook.

Wine suggestion: Salmon with this sweet, juicy salsa would go well with a fruity Beaujolais.

This meal contains 630 calories per serving with 26 percent of calories from fat.


Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: 1 small pear, 1 red bell pepper, 1 jalapeno pepper, 1 lime, 1 small bunch cilantro, 1 package washed, ready-to-eat baby spinach, 1/4 pound fresh fettuccini, olive oil spray and 3/4 pound wild-caught salmon fillet.

Staples: Olive oil, ground cumin, salt and black peppercorns.


A sweet apple can be substituted for the pear.

Thinly sliced zucchini can be substituted for the spinach in the fettuccini dish. Add it to the boiling water with the pasta and cook both together for 3 minutes.


Place water for pasta on to boil.

Make salsa.

Saute salmon.

Cook fettuccini and spinach.


  • 1 small ripe pear (about 1 cup cubed) .
  • 1/2 red pepper (about 1 cup cubed)
  • 1 small jalapeno pepper, seeded and chopped (about 1 tablespoon)
  • 1 teaspoon ground cumin
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro
  • Salt and freshly ground black pepper
  • Olive oil spray
  • 3/4 pound wild-caught salmon fillet

Core pear (do not peel) and cut into 1/2-inch pieces over a bowl to catch the pear juice. Add pieces to the bowl. Seed bell pepper and cut into 1/2-inch pieces; add to bowl. Add the jalapeno pepper, cumin, lime juice, cilantro and salt and pepper to taste. Toss well and set aside.

Heat a nonstick skillet over medium-high heat and spray with olive oil. Add the salmon fillets. For a one-inch thick fillet saute 4 minutes, turn and saute 4 minutes. Add salt and pepper to taste to the cooked sides. Remove to dinner plates and serve salsa on top. Makes 2 servings.

Per serving: 351 calories (32 percent from fat), 12.6 g fat ( 2.4 g saturated, 4.8 g monounsaturated), 78 mg cholesterol, 38.7 g protein, 21.2 g carbohydrates, 5.0 g fiber, 87 mg sodium.


  • 1/4 pound fresh fettuccini
  • 1 package (8 to 10 ounces) washed, ready-to-eat baby spinach
  • 2 teaspoons olive oil
  • Salt and freshly ground black pepper

Bring a large saucepan filled with 3 to 4 quarts of water to a boil. Add the fettuccini and boil 3 minutes. Add the spinach, stir and drain. Return the fettuccini and spinach to the pan and add the olive oil and salt and pepper to taste. Toss well. Transfer to dinner plates. Makes 2 servings.

Per serving: 279 calories (19 percent from fat), 5.8 g fat (0.9 g saturated, 3.4 g monounsaturated), no cholesterol, 10.9 g protein, 46.9 g carbohydrates, 4.6 g fiber, 99 mg sodium.

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Linda Gassenheimer is the author of more than 20 cookbooks including her newest, "Fast and Flavorful-Great Diabetes Meals from Market to Table" and "The Flavors of the Florida Keys."

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