I Heart Kosher: Beautiful Recipes from My Kitchen

In I Heart Kosher: Beautiful Recipes From My Kitchen, a fresh collection of 100+ kosher recipes for any occasion, Kim Kushner shares her passion, culinary expertise, and kitchen savvy for preparing beautiful, delicious, and nourishing food for sharing with family and friends.

With her stylish and laid-back approach to cooking and entertaining, Kim Kushner presents kosher food in a modern and vibrant manner—and doles out her indispensable strategies for keeping calm, organized, and prepared in the kitchen along the way.

As a mother of four, cooking instructor, and author, Kim’s signature cooking style reflects her busy, multi-tasking life—meaning flavor-packed recipes, made with straightforward techniques, that inspire ease, time savings, and creativity in the kitchen.

This inspiring cookbook offers her collection of essential, go-to recipes—those learn-by-heart favorites that will deliver superlative results every time, streamline prep, and guarantee amazing meals with family and friends. Featuring fresh ingredients and bold flavors, Kim’s no-fuss recipes are well suited for any meal of the day, from family breakfasts and holiday feasts to dinner parties with friends and span quick dinners, slow-simmered stews, party fare, and more. She also divulges her special arsenal of essentials such as easy-to-prepare staples, signature dressings, and homemade marinades for cooking ease and versatility.

Halibut With Blitzed Chickpeas, Carrots, Lemon, And Garlic

Halibut with Blitzed Chickpeas I Heart Kosher
Credit: Photo by Kate Sears

Simply braised halibut served over a bed of chopped chickpeas, herbs, and spices. Ready in under 20 minutes, this is a perfect, healthy choice for lunch or dinner. I love that this recipe can equally satisfy toddlers, schoolchildren, or adults with sophisticated palates. Swap out the halibut for your favorite fish and experiment with different veggies, like cherry tomatoes and zucchini, to make this dish your own.

Makes 4–6 servings


3 carrots, peeled and cut into chunks

1 red bell pepper, stemmed and seeded, cut into chunks

¼ of a lemon, skin on, seeds removed, cut into small chunks

2 cloves garlic

2 tablespoons chopped cilantro

1 can (15 oz/430 g) chickpeas, drained and rinsed

1 tablespoon light olive oil

1 teaspoon turmeric

1 tablespoon paprika

Kosher salt and freshly ground black pepper

6 skinless halibut fillets, about 6 oz (180 g) each

Extra-virgin olive oil


  1. In a food processor, combine the carrots, bell pepper, lemon, and garlic. Process until chopped into small pieces. Add the herbs and chickpeas and pulse 1 or 2 times until all ingredients are chopped into tiny pieces, but not mushy.
  2. In a large sauté pan, heat the light olive oil over medium-high heat. Add the chickpea mixture and stir in the turmeric and paprika. Season generously with salt and pepper to taste. Cook the mixture until bubbly, about 3 minutes.
  3. Reduce the heat to medium-low. Season the halibut with salt and pepper, and place the fish over the chickpea mixture. Drizzle the halibut with extra-virgin olive oil, cover, and simmer for 10 minutes. Uncover and spoon some of the sauce and chickpea mixture over the fish before serving.

Make-Ahead Tip: The chickpea mixture can be prepared up to 2 days in advance and stored in an airtight container in the fridge. Halibut with blitzed chickpeas may be prepared up to 4 hours in advance and stored in the fridge.

Can I Freeze It? Do not freeze.

How to Reheat: Halibut with blitzed chickpeas, carrots, lemon, and garlic may be reheated in the sauté pan, partially covered, over medium heat for about 5 minutes.

Recipe by Kim Kushner from I Heart Kosher: Beautiful Recipes from My Kitchen (Weldon Owen 2018).

Marinated Feta

Marinated Feta
Credit: Photo by Kate Sears

This recipe for marinated feta cheese is highly requested among my friends. It’s easy to throw together this mix of creamy, salty feta cheese marinated with spicy jalapeños, shallots, and parsley in a lusciously lemony vinaigrette.

Makes 6–8 servings


1 lb (500 g) firm feta cheese

2 jalapeño chiles, stemmed and thinly sliced

1 cup (250 ml) extra-virgin olive oil

Zest and juice of 1 lemon

1 shallot, sliced finely

2 tablespoons finely chopped fresh flat-leaf parsley

1 teaspoon freshly ground black pepper

1 teaspoon sumac or paprika for garnish


  1. Place the feta on a paper towel and pat dry on all sides, absorbing any excess liquid. Transfer the feta to a cutting board and use a large chef’s knife to cut the feta into small dice, about ½ inch (12 mm) in size.
  2. Place the diced feta in a shallow dish that is big enough to hold the cheese in a single layer. Sprinkle the jalapeño slices over the feta. In a small bowl, stir together the remaining ingredients except for the sumac and pour over the feta cheese.
  3. Cover the dish and marinate for 30 minutes unrefrigerated, or for up to one week in the fridge. Garnish with sumac before serving.

Make-Ahead Tip: Marinated feta can be stored in the fridge for up to 1 week. The oil in the feta may solidify while refrigerated, so simply place the dish on the counter for 20 minutes before serving to allow the oil to liquefy.

Recipe by Kim Kushner from I Heart Kosher: Beautiful Recipes from My Kitchen (Weldon Owen 2018).


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