I love your definition of salad.
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It was never in a pretty container, so no picture. But since it’s the shoulder season of summer and fall, we did a tomato gazpacho to accompany a mushroom/veg “pot pie” which was really like a veg stew in a baked single pie shell.
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Would love to hear more about this glazed shallot dressing. And perhaps the candied pepitas. I have a ton of kale in the garden right now.
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I am so sorry for your loss. Mine is gone three years now, and was very unexpected when it happened. Eventually you will get to a point where the memories will bring you nothing but joy. I’m still not over it. We may never get over it. But we learn to live with it and honor the person however we can. For me, and probably you to, it was/will be through cooking. Wishing you peace in this difficult time.
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Chicken coated in seasoned flour given a quick pan-fry in extra virgin olive oil and butter. Side of sautéed spinach with garlic and onion, and also gnocchi browned in butter.
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Greg, I’m so sorry. May we both be comforted by great memories!
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Very sorry about the loss of your dad. He would be glad that you take good care of yourself. Wishing you peace and comfort during this difficult time.
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Sorry about your neighbour and the shock you undergone. My heartfelt condolences.
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A few dinners.
Most delicious home planted pineapple tomato of the year, unfortunately this year the plant only produced 2, one shown here shared with h, the second one “stole” by our neighbour, just saw him eating without asking us.
Sandwich with cured ham, tomatoes, goat cheese, herbs, lettuces, fresh onion. We ate probably our last melon this year.
Filet of pollock with mushrooms, potato galette
Mussel gratin with parley, garlic, butter and bread crumbs
Stuffed cabbages with sausages meat, carrorts, bacon, onion, garlic, bay leaves, thyme and white wine. The cabbage was cooked with a light chicken broth. (Forgot to take a pict of the interior.)
Merguez, beetroot salad with balsamic vinegar and goat cheese
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Send my late birthday wishes to Mrs. P. Wish her the best and especially in health. Wonderful celebration. Love the duck and the lamb!
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Thank you @naf! I will. As usual your weekly meals are delectable.
I’m so sorry that your neighbor stole your one other beautiful tomato. No more pizza for them 
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Thanks @paryzer ! Usually we don’t mind sharing with neighbours, but this particular variety of tomato, I’ve tried 4 plants, 3 of them never made any fruits. It is a late season beefsteak variety. Weather in the region l’Ile-de-France, September is not sunny and warm enough for them. Maybe I should just stop or try one last time by planting them earlier.
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Wow I love the look of those mussels!! Any additional information about the stuffing / preparation please feel free to share!! I do whish you took a pic of the stuffed cabbage cut open, that looks fascinating as well.
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All your meals look so yum.
I too am especially fascinated by your stuffed cabbage preparation. Did you layer filling between the inside leaves? Or did you remove the inside leaves and use the outer leaves of the cabbage as a container for stuffing?
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They are good as starters, but it’s a bit labour intensive.
** MUSSELS GRATIN **
**Ingredients**
12 to 16 mussels per person
1 sprig of fresh thyme
1 glass of white wine
½ onion, peeled and cut into pieces
¼ bunch of washed and chopped parsley
300 g 10.5 oz softened butter
75 g 2.6 oz garlic, peeled, degermed and chopped
1 teaspoon fine salt
100 g 3.5oz breadcrumbs
olive oil
**Preparation**
Preheat the oven on the grill to 240 ° C / 460 ° F
In a bowl, mix the butter with the parsley, garlic, fine salt and breadcrumbs
In a saucepan, pour the clean mussels, add a dash of olive oil, white wine, thyme and onion, mix and cover for 2 minutes over high heat. When the mussels are open, transfer them to a salad bowl and keep only those that are in their shell (if some are no longer attached, place them in an empty shell) then place the mussels in a dish.
Using a spatula, place a little parsley butter. Spread over the entire surface and place your mussels on a baking sheet covered with crumpled aluminum foil.
Bake under the grill for 4/5 minutes, until browned. Enjoy immediately with a salad or as a starter.
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Fairly similar to my stuffing for artichokes however I use cheese in that recipe.
Thank you!
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I selected and cut several cabbage leaves, discarded the outside ones that were not in very good shapes. Boiled in gentle heat, the leaves in salted water for 10 minutes. Cook a few spare ones, there are always some accidents or torn leaves. I layered the leaves in a small salad bowl, in a way, they had the same curves as the bowl and easier to work with. I then spooned the cooked farce into the interior of the leaves. I folded the leaves transferred the “whole” cabbage to a cutting board to tie up. Finally, I transferred the tied cabbage into a dutch oven with some chicken broth with thyme, bay leaves and crushed garlic and cooked about 50 minutes covered with a foil in an oven at 180 ° C / 356 ° F.
I know some people use the whole cabbage and empty especially the younger inner leaves, like this one. The disadvantage is one has to eat more stem. The advantage is of course a more solid structure.
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I think cheese can be great, like parmesan. I believe the parsley, garlic butter is the same one use to stuff snail here.
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Thank you @naf. That way of making a stuffed cabbage is super interesting to me. I grew up eating, and then making, this type of cabbage roll . I wasn’t a huge fan and didn’t care for stuffed cabbage any longer by the time I was an adult.
Your preparation inspires me to think of how I could change the preparation to make stuffed cabbage more interesting to my palate. 
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