IN MY KITHEN -SEPTEMBER 2026

What’s in My Kitchen ?

September is a busy month in my kitchen because I’m getting ready for the Jewish New Year holiday, Rosh Hashanah and our celebrations. Right now I'm prepping in advance, and my kitchen is filled with holiday platters and ceremonial dishes, and my freezer is starting to fill up with food that I’m cooking ahead of time.

This month, I thought I’d share some of what’s in my kitchen as I get ready for the holiday.

One tradition that is very popular on Rosh Hashana is to dip apples in honey. I have a collection of honey containers and plates for the apples that we use at our ceremonial meals. 

This was my mother- in- laws honey jar- it says in Hebrew :
Have a good and sweet year. 

This is a crystal honey jar that I bought for myself.

This is a colorful dish with bees had a little well to put the honey. The apple dish is symbolic because of the apple theme for the holiday. 

The plate above was a gift from a friend who joined us for dinner on the holiday one year. I really love it and it adorns our Rosh Hashanah table every year. The little apples trees are part of the New Year theme when we dip sweet apple slices in sweet honey. 

My son gave me a few bunches of oregano that he is growing in his garden. I'm drying it in my kitchen.

 I'm collecting all my paper goods for our big holiday dinner. "Shana Tova" means "Have a good year"!!!

These beautiful peppers and tomatoes are from a local farm stand .
I made stuffed tomatoes and stuffed peppers for the holiday and froze them.

I  already made my vegetarian chopped liver recipe which I also froze for the holiday meal. It's easy to make and delicious! 

I also have local raw unprocessed honey - I usually buy multiple jars of honey and give them to my kids and sister-in-laws as gifts for the New Year.

I have 20 people coming for the 2nd night of the holiday for the big dinner. Everyone brings something to contribute to the meal such as a salad, cake, or fruit salad- But I make or order the bulk of the meal.

My Notes: 

1.This blog share, my September post, reflects on August .

2. Why am I preparing so early... I'll be traveling and returning right before the holiday.

I'm sharing this post with  Sherry's In My Kitchen where anyone can join in.

Easy Zucchini Lasagna - A Healthy Plant-Based Recipe

I promise this is my last zucchini recipe (for this month anyway).  I'm still on a zucchini kick, but since the zucchini at the farmer's stand is slowly coming to an end, so will my zucchini recipes.     .

 I've been experimenting with different ways to use it up. This time, I made a simple plant-based zucchini lasagna using slices of zucchini as my noodles with just four main ingredients: zucchini, marinara sauce, mushrooms, and tofu. (If you don't care for tofu and you eat dairy, substitute ricotta cheese).  

Easy Zucchini Breakfast Muffins - Just 4 Ingredients (vegan and gluten-free)

   

I've been craving muffins lately, and since I have plenty of zucchini on hand, I thought I'd try my hand at making zucchini oatmeal breakfast muffins. I'm have not baked for a long time, so I wanted something really simple—and this recipe couldn't be easier.

Hello NYC and Hello Broadway

A Spontaneous Day in New York City and a Broadway Show...

I live about an hour and half from NYC. About a week ago, I decided to do something I had been thinking about for a while. I went online, bought matinee tickets to a Broadway show, and figured I would find someone to go with me.