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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

Punch up your lunchtime wrap with a combo of sweet and savory

Stephanie Barlow



JewishWorldReview.com | Wraps are pretty much on par with salads in the battle of sexy lunch dishes. Bust out of the boring wrap rut with this sweet and savory combination: sweet potatoes coated with pesto, rounded off with caramelized onions, roasted cherry tomatoes and parmesan. And better yet, make two weeks' worth and stock up your freezer!


The combination of ingredients transforms the dish. Somehow, roasted sweet potatoes and pesto hit it off really well, hitting both savory and sweet spots. Caramelized onions don't hurt, either, and a little cheese makes the whole thing worth heating.

ROASTED SWEET POTATO WRAPS WITH CARAMELIZED ONIONS AND PESTO

MAKES: 10-12 wraps.


  • 3 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 3 large portobello mushrooms, cleaned and sliced 1/4 inch thick
  • 1 pint cherry or grape tomatoes, cut in half
  • Olive oil
  • Salt and fresh-ground pepper
  • 1 medium onion, peeled and sliced into 1/4 inch slices
  • 10-12 whole-wheat burrito-size wraps
  • 1/2 cup pesto
  • 3/4 cup grated Parmesan cheese



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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Preheat oven to 400 F. Line two baking sheets (preferably with sides) with parchment paper. Arrange sweet potato cubes, mushroom slices and tomatoes on baking sheets. Drizzle the vegetables with olive oil, and season with salt and pepper. Toss to combine, and rearrange vegetables on the pans with space between each piece (keep tomato slices with the skin face down to avoid sticking to the pan). Roast the vegetables for 30-45 minutes, stirring several times, until the tomatoes and mushrooms have softened and the sweet potatoes have browned. The sweet potatoes will likely take longer than the other vegetables to cook, so check and remove vegetables from oven accordingly.

Heat a heavy bottom pan (I prefer stainless steel to nonstick) over medium-high heat. Add a tablespoon of olive oil and, when it is hot, add the onions. Cook the onions, stirring occasionally, until soft and caramelized. Turn down the heat if onions begin to brown too quickly. This process may take anywhere from 20 to 45 minutes. Once the onions are browning and the pan begins to dry, add a few tablespoons of water and allow the moisture to cook off. Set aside.

Heat a nonstick or cast iron skillet over medium-high heat. Heat each wrap for about 10 seconds on each side, or until wrap becomes pliable.

Spread 2 teaspoons of pesto across middle of wrap.

Add handful of sweet potato cubes, several mushroom slices, and a tablespoon each of caramelized onions, tomatoes and Parmesan cheese.

Close the wrap by first folding in the sides and then rolling from the bottom up, tucking the sides in as you go.

Repeat for remaining wraps.

Refrigerate for several days or freeze for up to 6 months.

Heat wraps in the microwave in 30-second intervals, rotating and checking as you go.

Alternatively, heat in a toaster oven or oven at 350 F, wrapped in foil for first 10 minutes and unwrapped for the final five. Wraps are ready to eat when the filling is heated through and cheese has melted. If frozen, allow wraps to thaw in the refrigerator to speed up reheating time.

Additional Notes:

Vegetables can be roasted a few days ahead of time and wraps assembled as needed.

Experiment with roasting the vegetables you have on hand such as cauliflower, zucchini or beets.

Drizzle balsamic vinegar over the filling for extra sweet tangy flavor.



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(Stephanie Barlow is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)





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