In My Kitchen - IMK Sept 2025

I'm happy to be joining the In My Kitchen (IMK) monthly roundup, kindly hosted by Sherry over at Sherry’s Pickings!

Instead of repeating everything I already shared in August, I thought I’d give you a peek at a few additional happenings in my kitchen over the past month.

We had friends visiting from Florida who stayed with us for six days, which meant lots of meals, laughter, and impromptu get-togethers with mutual friends. It was busy—in the best way!

 Almost every guest who dropped by brought flowers. At one point, I had four vases full, all blooming at once. The kitchen felt extra cheerful with all those fresh flowers around!

(I gathered them in one place for the picture, but of course I displayed them in different places.) 

 I personally don't eat dairy, but I made a lovely caprese platter for the guests with luscious baked fresh figs in the center (drizzled with honey and balsamic vinegar). Everyone loved them!

I also made a crudités platter with hummus.

My friend Miriam (she and her husband were our 6 day guests) made a beautiful challah for Shabbat. (It was not gluten-free or vegan) but she says she is working on a recipe to make one for next time that I can eat.

Instead of baking the challah free form on a cookie sheet, she baked it in a silicon mold that I have that is made for specifically baking challah! 

We have been enjoying farm fresh local peaches from the farmer's market.

 

I made a fruit salad including the peaches with other fruit.

We are all big vegetable fans, so we roasted a tray of veggies each night for the 4 of us. (seasoned with garlic powder, turmeric, salt and pepper) 

After meals, Miriam jumped up to put the leftover food away and to clean up - I didn't protest! She was so helpful and the perfect guest.

What's new? I purchased a new white 70 inch round tablecloth which I will use for the Jewish holidays that start this year on September 22. We invite the whole immediate family of 30 for dinner! We have multiple long tables are aligned together.

My New York kids and grandkids came to visit over Labor Day Weekend. The weather cooled off from the high 90's, which we had been having, to the mid 70's - so we were able to eat lunch out on the deck- again lots more food which accommodated the 4 out of the 10 of us who eat gluten-free! 

 At night we went to see the fireworks at a nearby farm where they host fun events. 

The temps dropped to 60 by 9:00PM  

and we were actually chilly while watching the fireworks. Of course we did go to our Yardley water ice house for homemade water ice before the fireworks. If you are ever in Yardley, Pa. gotta have it!!!

 

It was a great weekend (my other son and family live nearby so we were all together) ..

And now it's September!!! 

Zucchini and Green Pea Soup: Late Summer Harvest

Late Summer Harvest: Zucchini and Green Pea Soup

Last week, I picked five rather large zucchinis from my son's garden while he and his family were away on vacation. I used two right away—air frying them as a simple vegetable side dish. But the remaining three zucchini sat on the counter, quietly challenging me to do something more creative.

With the weather finally cooling down into the 60s and 70s, for the immediate time being anyway, I decided to make a batch of zucchini soup. I was tired of the vegetable zucchini recipe that I had made before, so I looked in my freezer for inspiration. I noticed a bag of frozen peas.

Raise your hand if you like pea soup and want this VERY easy recipe!!!

Instead of my usual zucchini vegetable soup recipe, I experimented with something new: a zucchini and green pea soup. I sautéed zucchini and garlic, and onions, added some broth then blended them with frozen peas to create a smooth, vibrant green base. To brighten it up, I added a big squeeze of fresh lime juice. 

I made everything in the Instant Pot (First sautéed and then set the timer for 1 minute) It was a fairly fast and easy soup that could serve 6 bowls.  ( No Instant Pot? Just make on the stove top)

I've often heard fellow bloggers talk about the never-ending supply of zucchini from their gardens and their ongoing quest for tasty recipes to use them up. Now I completely get it! In 10 days, I harvested 7-8  large zucchini from my son's garden—and that's no exaggeration. The challenge was what to make! I knew soup would call for quite a bit of zucchini, so why not? 

I like the idea of blending in some fresh mint into this soup. I bought some in the market, and I've been adding it to everything. After all, peas and mint are a classic combination—right? But it is good without it too...

I'm also deciding on maybe blending in some plant-based Greek yogurt to lighten it up a little. I tried a small amount and it tasted really good. If I do it, I'll need to add another pic for you to see.

When I'm not cooking, taking my hour walk, playing Canasta or Maj-♠🖤♢♧. I've been playing a lot of scrabble lately. Do you play? I play Words With Friends and Wordle.  

Ingredients: 

2 cloves fresh garlic, minced 

2 cups of sliced onion

7 cups of chopped/sliced zucchini 

4 cups of vegetable broth 

2 cups water

2 and 1/2 cups of frozen peas (no need to thaw)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Juice of half a fresh lime

Optional: 4 fresh mint leaves.

Directions: 

Add garlic and onions and 1/4 cup of water to the liner of the Instant Pot. Turn on the sauté function and sauté for 3 minutes, stirring to prevent burning. Add the zucchini, onion powder, garlic powder, salt and freshly cracked pepper. Stir to mix together and continue to sauté for an additional 5-7 minutes, stirring and adding a little additional water to prevent burning if needed. Add frozen peas, vegetable broth and the 2 cups of water. Turn off the sauté function and set to pressure cook for 1 minute. Turn off the machine and follow the manufacturer's directions to release the steam. When all steam is released, open the lid ( if using mint, add it now) and using an immersion blender, carefully blend the soup. Squeeze in the fresh lime. 

My Notes: 

All of my recipes are gluten-free, oil-free, and vegan ( after 2021)

• 1. The soup is a nice bright green. 

• 2. Zucchini recipes from season's past- 

• Zoodles and Purple Cabbage, 

• Zucchini with lemon and dried mint, 

•  Zucchini and Summer Corn Lime Soup

•  Zucchini Noodle Soup

• 
  

Zoodles are zucchini spiraled to look like noodles

Thai Green Mango Salad- Sweet & Sour, and Seriously Good!

Are you a fan of Thai food? 

I am and I really enjoy this tasty Green Mango Thai Salad, known in Thai restaurants as Som Tum Mamuang.  

It’s tangy, sweet and sour, and a little spicy!

The best part? It comes together in under 20-25 minutes, looks impressive on the table, and offers an interesting alternative to traditional green salads.

Just a heads-up: if you’re expecting a sweet fruit salad, this isn’t it! The recipe calls for green mango which is far from fruity.

Vive la différence

In the United States, mangos are typically enjoyed at their peak ripeness—soft, fragrant, and very sweet. However, in many other parts of the world, including Thailand, Malaysia, and regions of India, mangos are also consumed while still green and unripe. I was pleasantly surprised to discover just how flavorful green mangos can be. With their firm texture and pleasantly tart taste, they offer an interesting contrast to the ripe variety. When julienned, they make an elegant and distinctive addition to salads, adding both brightness and complexity to the dish.

Thai Restaurant

I first tried a Thai green mango salad at a charming vegetarian Thai café years ago, and I still remember how much I liked it.  Since then, I’ve experimented to create my own version that’s totally plant-based, naturally gluten-free, and perfect to whip up anytime it's mango season. Please note that the traditional recipes in Asian restaurants usually contain shrimp!

Good Peelers Are a Must

The trickiest part of making this salad is just prepping the mango. Having the right tools, makes the job easy. I like to peel them with a good veggie peeler (I use OXO Good Grips Y Peeler) then use a good julienne peeler  ( I use ReNext Multifunction Stainless...) to shred them into fine strips. You can also slice them thinly with a sharp knife if that’s easier (just watch those fingers!).

OXO Good Grips Y Peeler

 ReNext Multifunction Stainless..

Added Bonus

Aside from how tasty it is, this salad is also packed with nutrients. Mangoes are high in vitamin C, vitamin A, and antioxidants — great for skin, immune health, and digestion. And because this salad is raw and fiber-rich, it’s super light but still satisfying, especially on those hot days when cooking heavy meals feels like too much effort.

Craving something different? Try this salad. 

This is a photo of a partial salad that I made in the morning.
For dinner,I'll add crushed peanuts, scallions, some tomato halves, and the dressing. 

 Ingredients

For the Salad:

• 1 green (unripe) mango, peeled, julienned

• 1/4 pound of green beans, trimmed and sliced in half lengthwise 

  1 big fat carrot, julienned

• 1 small red bell pepper, thinly sliced

• ¼ red onion, thinly sliced

• ¼ cup (or less) fresh cilantro (or parsley), chopped

• 2 tablespoons fresh mint, chopped (optional but refreshing)

• 2 tablespoons raw or roasted peanuts or cashews (crushed for garnish)

• 1 Thai chili, finely sliced (optional for heat)

  Other Options: Some recipes add halved cherry tomatoes, julienned carrots and or sliced scallions.

For the Dressing:

• 1/4- 1/2 cup lime juice (freshly squeezed)

• 1 tablespoon tamari (or gluten-free soy sauce) 

  2 tablespoons maple syrup 

• A few drops of toasted sesame oil

• 1 clove garlic, very finely minced

• 1/4 teaspoon grated ginger (optional for zing)

   Tips & Variations

  • Add protein: Top with baked tofu, edamame, or tempeh and eat in lettuce wraps for fun.

  • Nut-free? Use roasted sunflower seeds or omit altogether.

  • Meal idea: Serve with thin rice noodles or sticky rice for a light but more complete meal.

    

    My Notes: 

    I invested in a julienne peeler . It cost $6.99 on Amazon.  It was called ReNext Multifunction Stainless... and it works great for cucumbers, carrots, green mango etc.. I use it a lot.

    2. Green Mangoes- Look in Asian or Indian food stores as they are more likely to have them. However, just grab the green ones in the regular market and use it right away before it begins to ripen if you can't find authentic green mango.

    4. Cucumber- I like to add julienned cucumber to the salad as well. It's not the traditional recipe. 

    Disclaimer: This post contains affiliate links. I am an affiliate for Amazon and will receive a very small compensation if you make a qualified purchase by following a link from my blog at no cost to you. This helps me defray the costs of running my blog! Thank you so much for your support! Much appreciated.

From Garden To Farm: A Morning Surprise

My son lives in the suburbs like we do, but his backyard has a special kind of neighbor — it borders a wide, open farm. This past week, while he was off enjoying a vacation, my son asked me to look after his backyard garden and pick any ripe vegetables.

So, yesterday morning, I drove over to his place, expecting nothing more than some quiet time and a few zucchini. But as I stepped into the backyard, I was greeted by an unexpected guest — a single deer sitting peacefully in the field just beyond the backyard fence.

Now, deer aren’t exactly rare around here, but there was something magical about this moment. It wasn’t a group darting across the road or grazing in the distance — just one deer, sitting calmly, looking directly at me as if we were old friends.

What surprised me most was how still it was. It didn’t run or flinch. It just stayed there, watching me for a long time. I stood for a moment, soaking it in, then quietly took a few photos of this graceful creature before turning my attention to the task at hand.

Inside my son’s fenced-in garden, I began picking ripe zucchini, fragrant oregano, and clusters of cherry tomatoes, completely forgetting about my silent observer. 

When I remembered and looked up again, I noticed the deer had moved — now prancing and nibbling its way through the crops in the nearby field (not sure what they were growing, but that deer seemed to approve).

I made a small deliberate sound to get his attention as I shifted. The deer lifted its head, ears alert, eyes soft. I managed to snap another photo before it returned to its breakfast.

With my basket full of fresh veggies and my heart full from the quiet beauty of the morning, I walked back to my car, feeling a little more connected to nature than I had expected. It was a lovely, peaceful start to the day — just me, a deer, and the soft rhythm of the vegetable garden.

Sharing this post on Viewing Nature With Eileen weekly linky share.

It seems appropriate to share a zucchini recipe. 

Roasted Zucchini Soup- Delicious, light, and fragrant! (link to recipe)