NO TRICK OR TREAT here, I'm happy to say, just treat. Franco's sausage — the Provence model, tasting of those famous herbes — little pan-roasted cubed potatoes, and broccolini. I've never been terribly fond of broccoli, which I always suspect of harboring aphids, but I do very much like this broccolini, with its deeper, somewhat more bitter taste, reminiscent of lacinato kale. It makes a perfect foil to the sweet innocene of the sausage.
Afterward, nice little cherry tomatoes — how much longer can this season last? And green salad, of course.