The New Kosher

Kim Kushner’s new cookbook, The New Kosher, comes along at the perfect time.

I’ve been in a snack and dinner rut since the kids settled back into school a week ago. We’ve all grown a little tired of the once beloved dishes that I’ve been making for years. I desperately need to add some new, healthy, fresh and easy-to-prepare favorites into the rotation.

The New Kosher by Kim KushnerThe New Kosher to the rescue!

Pita Chips with Zaatar, Butternut Squash Chips with Herbes de Provence, and Best-Ever Yogurt Dipping Sauce are my new brilliant after-school snacks. Caramelized Red Onion Frittata, All-in-One Turkey Rice Bowl, Mini Meatballs in Cinnamon Tomato Sauce, and Bowl of Crack Quinoa are my new favorite main dishes. There’s so much to love in Kim’s new book. Last night, I made her Lime & Sesame-Soy Chicken and it was delicious. The best part? It took me five minutes to prepare the marinade, and I already had all the ingredients in my pantry.

homemade pita chips with Za'atar from Kim Kushner's The New Kosher
butternut squash chips with herbes de provence from Kim Kushner's The New Kosher

Kim learned to cook from her Moroccan-born mother and from her summers spent with family in Israel. She’s a graduate from the Institute of Culinary Education and has developed recipes for Food and Wine and Chile Pepper Magazine. Kim’s been featured on The Today Show and in The Huffington Post and the Chicago Tribune. Her cooking classes are wildly popular. Her biggest fans, though, are her kids who love her cooking!

With over 100 recipes from all over the world, there’s something in The New Kosher for everyone. It’s filled with healthy recipes, beautiful flavors, and a fresh sensibility for the modern lifestyle—emphasizing fast, easy, and delicious dishes for everyday meals and special occasions.

dip for pita chips

Thank you, Kim, for helping me switch it up this year (just in time) and for sharing the yummy snack recipes below!

Homemade Pita Chips with Za’atar
Courtesy of Kim Kushner from The New Kosher

Ingredients
4-pita breads
1/4-cup (2 oz) extra-virgin olive oil
1–2 tablespoons za’atar

Directions
Preheat the oven to 375°F.
Split each pita bread horizontally along the outside edge and separate into 2 rounds. Place the rounds, cut side down, on a baking sheet. Drizzle the oil over the pita rounds and sprinkle with the za’atar.

Bake until lightly toasted, about 5 minutes, watching the rounds closely as they can burn quickly. Let cool, then break into smaller pieces and serve. The pita chips will keep in an airtight container at room temperature for up to 1 week.
Makes about 32 chips

Butternut Squash Chips with Herbes De Provence
Courtesy of Kim Kushner from The New Kosher

Ingredients
1 butternut squash, about 2 lb (1 kg), peeled, halved, and seeded
3 tablespoons extra-virgin olive oil
1–2 tablespoons herbes de Provence
Kosher salt and freshly ground pepper

Directions
Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper. Use a sharp knife or a mandoline to cut the butternut squash into thin slices. Transfer the slices to a large bowl and drizzle with the oil. Sprinkle with the herbes de Provence, 1 teaspoon salt, and 1 ⁄2 teaspoon pepper. Toss to coat evenly.

Transfer the squash to the prepared baking sheets. Try to spread the slices in a single layer. Roast for 20 minutes, then reduce the oven temperature to 350°F (180°C) and roast until they begin to curl, about 30 minutes longer. Let cool, then break into smaller pieces and serve. The chips will keep in an airtight container in the refrigerator for up to 1 week

Best-Ever Yogurt Dipping Sauce
Courtesy of Kim Kushner from The New Kosher

 Ingredients

1 cup (8 oz/250 g) plain Greek yogurt
2 tablespoons  finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint, plus whole leaves for garnish
Juice of 1 lemon Kosher salt and freshly ground black pepper
Seeds of 1 pomegranate
2 tablespoons silan (date syrup)
1 teaspoon red pepper flakes (optional)

Directions
In a small bowl, stir together the yogurt, parsley, chopped mint, and lemon juice. Season with salt and black pepper. Stir in the pomegranate seeds. Drizzle with the silan, sprinkle with the red pepper flakes, if using, and garnish with whole mint leaves. It’s best to prepare this dish just before serving, as it gets watery over time.

THE NEW KOSHER KimKushnerHeadshot-2

All photos by Kate Sears 

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2 Comments on The New Kosher

  1. David
    September 7, 2015 at 3:06 am (5 years ago)

    Wow!! These look awesome.. Cant wait to try..

    Reply
  2. helene edelman
    September 8, 2015 at 2:52 am (5 years ago)

    these look tasty and easy to make. Since the kids are coming for the weekend of Rosh Hashanah, these are timely suggestions.
    Thanks for the best info ever.

    Reply

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