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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

A soup inspired by fresh spring produce

By Lisa Gosselin





JewishWorldReview.com | When I asked Darina Allen -- chef, cookbook author and director of the legendary Irish cooking school Ballymaloe -- what the secret to great cooking is, her sky-blue eyes lit up. She smiled and said brightly, "It's really quite simple: you start with what's coming up in the garden."

There is nothing greener or fresher than Ireland's County Cork in spring. That's where I recently met up with Allen, the Alice Waters of Europe. I walked with her through one of the beautiful gardens that dot her family's manor hotel and farm in search of fresh spinach and rosemary for her easy Spinach Soup with Rosemary Croutons and other delicious recipes.

She snipped crisp arugula and fresh mint to flavor a light fish soup and plucked dandelion greens from the yard for a salad.


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At Ballymaloe, cooking lessons begin in the garden. "If you teach people to grow their own food, they appreciate it all the more," Allen told me. "They start to understand the value of eating seasonally, locally and organically. I try to explain that if you pick food at the right time, it should taste perfect -- it shouldn't need a lot of other flavors or complicated cooking."

The food coming out of Ballymaloe is a far cry from the cabbage and corned beef Americans typically associate with Ireland. Light delicious salads, creamy soups, roast duck and more are served in the gardens on tables with checked blue tablecloths.

Now that I'm home, I'm heading to the season's first farmers' market to look for asparagus, Bibb lettuce and other ingredients to make some fresh spring recipes. But even before I do that, I'm getting out the shovel and plan to dedicate 10 square feet of my yard to a kitchen garden.





SPINACH SOUP WITH ROSEMARY CROUTONS

Rosemary has a strong flavor, but offers only a subtle hint in this spinach soup. If you like, any seasonal greens you have on hand can be substituted for the spinach.

Makes: 6 appetizer servings, 1 cup each.
Prep Time:30 minutes
Total Time: 1 hour


Croutons:


  • 2 cups 1/2-inch cubes country-style sourdough bread

  • 2 tablespoons extra-virgin olive oil

  • 1 clove garlic, minced

  • 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried



Soup:

  • 1 tablespoon butter

  • 1 medium onion, coarsely chopped

  • 1 clove garlic, minced

  • 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried 1/4 teaspoon salt

  • Freshly ground pepper to taste

  • 2 cups diced peeled red potatoes

  • 4 cups reduced-sodium chicken broth, vegetable broth or water

  • 6 cups fresh spinach or chard leaves, tough stems removed

  • Freshly grated nutmeg for garnish


To prepare croutons: Preheat oven to 375 F.

Toss bread cubes, oil, garlic and rosemary in a large bowl until well combined. Spread in a single layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.

Meanwhile, to prepare soup: Melt butter in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes. Stir in potatoes and cook, stirring occasionally, for 3 minutes. Pour in broth (or water). Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard) and continue to simmer until the greens are tender, about 10 minutes more. Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids.)

Serve the soup garnished with nutmeg, if desired, and topped with the croutons.

Recipe Nutrition:

Per serving: 169 calories; 7 g fat (2 g sat, 4 g mono); 5 mg cholesterol; 21 g carbohydrate; 0 g added sugars; 6 g protein; 2 g fiber; 578 mg sodium; 334 mg potassium

Nutrition Bonus: Vitamin A (37 percent daily value), Vitamin C (32 percent dv), Folate (19 percent dv)

1 1/2 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 1 1/2 fat

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