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

Whole grain salads: Healthy eating was never so delicious

By Diane Rossen Worthington

JewishWorldReview.com | We know that we should be eating more whole grains.

In the farro salad below, sweet nectarines are paired with salty ricotta salata and the assertive grain in a creative combination that works beautifully. Remember that pearled and semi-pearled farro are different and require different cooking instructions.

The Gazpacho-Style Wheat Berry Salad is a reminder of the fading flavors of summer. To make it even easier, look for cooked wheat berries at prepared food counters or salad bars, which cuts out the cooking process and makes this salad a breeze to put together. Try one or both of these and you'll see that healthy eating was never so delicious.


Serves 4

  • 1 cup whole-grain farro

  • 6 tablespoons pine nuts

  • 2 nectarines, chopped

  • 4 ounces ricotta salata, finely crumbled

  • 16 basil leaves, minced

  • 2 tablespoons almond oil, (olive oil can be substituted)

  • 1 tablespoon white balsamic vinegar

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

1. Soak the farro in a big bowl of cool water for at least 8 and up to 16 hours. Drain in a fine-mesh sieve or small-holed colander set in a sink. Pour the farro into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain again in that sieve or colander, and then run under cool water to stop the cooking. Drain thoroughly.

2. Scatter the pine nuts in a dry skillet and set it over medium heat. Cook, stirring often, until lightly toasted and fragrant, about 4 minutes.

3. Pour the pine nuts into a large serving bowl. Add the cooked farro. Stir in everything else: the nectarines, ricotta salata, basil, oil, vinegar, salt and pepper.

Make ahead: Store, covered, in the fridge for up to 4 days. For a fresher taste, omit the ricotta salata until ready to serve, and add small amounts of the grated cheese to individual servings.


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Serves 4

  • 1 cup wheat berries, preferably soft white wheat berries

  • 1 pound tomatoes, finely chopped

  • 1 green bell pepper, finely chopped

  • 1 cucumber, halved lengthwise, seeds scraped out, finely chopped

  • 3 celery stalks, cut lengthwise into thirds and then finely chopped 1/2 small red onion, finely chopped

  • 2 tablespoons olive oil

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons red wine vinegar

  • 2 teaspoons Worcestershire sauce

  • 1/2 teaspoon salt (optional)

  • Several dashes hot red pepper sauce, such as Tabasco

1. Soak the wheat berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain them in a fine-mesh sieve or small-holed colander set in the sink. Pour the wheat berries into a large saucepan, fill it about two-thirds of the way with water, and bring to a boil over high heat. Reduce the heat to medium and simmer until the grains are tender with some chew still left, about 1 hour. Drain again in that sieve or colander, then run under cool water to bring the wheat berries to room temperature. Drain thoroughly.

2. Place the cooked wheat berries in a large bowl and stir in the remaining ingredients: the tomatoes, bell pepper, cucumber, celery, onion, olive oil, lemon juice, vinegar, Worcestershire sauce, salt (if using), and hot sauce. Set aside to marinate at room temperature for 20 minutes before serving.

Make ahead: Store, covered, in the fridge for up to 5 days.

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© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.