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July 4th Kosher Recipe Ideas


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Fourth of July is all about celebrating liberty and freedom, and for many home cooks, that means independence from a hot kitchen and endless pots and pans. It’s also a great time to make the most of the season’s bounty, including fresh herbs straight from your garden and sweet summer fruit. This menu, which has recipes from both my first book, Recipes Remembered, a Celebration of Survival and The Kosher Carnivore, which is due out this fall, has all the makings of a liberating BBQ.

Grilled Steak Chimichurri

Argentineans know steak, and when they decide that marinating and smothering their steak in a bright green garlicky sauce is a good idea, you know it must be true.   Fresh herbs such as basil, parsley and oregano, which you can pluck straight from your garden, add a fresh touch while lots of garlic adds the bite. A soft tortilla makes a great vehicle for wrapping up the sliced steak in a neat package.

A dish with this much flavor needs a drink to match. Try pairing  homemade sangria,  a traditional Spanish punch, featuring fruits that you macerate (marinate) in either red or white wine.  For fruity red sangria include red grapes, plums, oranges and cherries with your favorite Cabernet Sauvignon or Zinfandel.  For white sangria use a crisp Pinot Grigio and add green grapes, honeydew melon, lemon and peaches.  To give your mix a pop, incorporate ginger ale, club soda or Sprite.

Celeriac Salad

Celeriac (aka celery root) is an alien-looking vegetable, which suffers from an identity crisis.  It has a taste similar to celery, with the texture more like a carrot. This celery root slaw is a great combination of ingredients with the crunch of the granny smith apples lending a tart contrast to the subtly sweet celery root.  Make it the day before your BBQ and you’ll be rewarded with a more pungent flavor and easier day-of prep.

Evelyn Pike Rubin’s Sweet Summer Peach Cake

This easy to bake cake, involves a rich batter layered with perfectly ripe fruit, capturing that just picked summer fresh taste.  Peaches are one of those fruits that jump out of the orchard bushel and into your grocery cart when they are at their peak. They should be firm to the touch, but smell sweet and ripe. In the fall, try making this with crisp apples.  Follow the harvest and tailor this recipe to whichever fruits are in season.

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About June Hersh


June Hersh is teacher, writer, speaker, cook and mom. She combines her talent for cooking with her dedicated support of the Museum of Jewish Heritage — A Living Memorial to the Holocaust - by writing Recipes Remembered. She recently completed her second book, The Kosher Carnivore (St. Martin’s Press, 2011) and is at work on her third book Simple, Simpler, Simplest. Find out more about June and by her books here!




4 Responses to July 4th Kosher Recipe Ideas

  1. avatar says: SarahEats

    I have actually been afraid of celeriac – maybe I might be tempted to make this slaw.

  2. Sarah – me too! I don’t even know what to look for at the store!

  3. It is a scary looking vegetable, but I have come to love it in soups, never thought of it for a salad.

  4. Glad you’re going to give celeriac a try. You’ll find it in the vegetable section; it is craggy and round with green roots shooting out of the top. Choose medium to small bulbs for better flavor. After you carefully trim away the outer shell you’ll be left with a firm white inside, similar to a turnip. Drop it into acidulated water (water with a lemon) to prevent browning if you are not cooking it or tossing it with the dressing right away. It is very flavorful, high in fiber and low in calories. It’s pretty intimidating to look at, but has a subtly sweet flavor.

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