Daily menu, October 17: carrot tuna salad, creamy mushroom crepes and American pumpkin pie

Saturday 17 October 2026 15:00 - Juliette Hess
Daily menu, October 17: carrot tuna salad, creamy mushroom crepes and American pumpkin pie

This daily menu for October 17 brings together contrasting textures and comforting flavors, from a crisp, tangy starter to a warm, creamy main course and a familiar holiday-inspired dessert. The meal begins with Harumi’s carrot and tuna salad, where sweet carrot, savory tuna and a lively mustard-vinegar dressing make a refreshing first bite.

For the main course, ricotta and mushroom crepes add a satisfying vegetarian centerpiece. Tender crepes hold a mellow, creamy filling, while béchamel and Parmesan give the baked dish a golden finish. The menu ends with American pumpkin pie, a smooth, gently sweet dessert made with pumpkin, brown sugar, eggs and cream in short pastry. Together, the three recipes make a balanced lunch or dinner with a fresh opening, a hearty middle and a seasonal-feeling finish.

Use the recipe notes and consolidated FAQ below to plan preparation, then check the grouped shopping list to gather everything for the complete menu. The dishes each have their own character, yet the progression from crisp salad to baked comfort food makes the meal feel cohesive and welcoming.

Harumi’s carrot and tuna salad: a bright, tangy starter

Harumi’s carrot and tuna salad starts the menu on a fresh, savory note. Peeled carrots bring sweetness and crunch, while tinned tuna adds a satisfying, meaty contrast. Finely chopped onion and garlic deepen the flavor, and a simple dressing of white wine vinegar and mustard gives the salad its lively edge. Sunflower or vegetable oil rounds out the dressing, with salt, pepper and soy sauce to taste. A light drizzle of honey is an optional touch noted in the recipe, balancing the vinegar with a little sweetness. Serve this colorful starter before the richer baked crepes.
Harumi's carrot and tuna salad Recipe Harumi's carrot and tuna salad

1. Cut the carrots into lengths of 5-6cm think juliennes. 2. Put them into a microwavable bowl and mix in the onions, garlic and sunflower oil. Cover and microwave for 1-1.5 minutes (600W). Like Clare, I chose to stirfry instead, not because I don't h

Creamy ricotta and mushroom crepes baked with béchamel

These ricotta and mushroom crepes make a comforting vegetarian main dish, pairing tender, thin crepes with a rich, savory filling. The batter combines flour, whole milk, eggs, butter and salt; inside, ricotta meets sliced mushrooms sautéed with garlic and white wine. A little milk loosens the filling, while Parmesan, salt and pepper bring it together. Fold the filled crepes into handkerchief shapes and finish them with béchamel, nutmeg and black pepper before baking. The contrast of soft crepe, creamy filling and a golden, cheesy top makes this an elegant centerpiece for a special lunch or dinner.
Ricotta and mushroom crepes: the perfect creamy vegetarian recipe for any occasionRecipe Ricotta and mushroom crepes: the perfect creamy vegetarian recipe for any occasion

Ricotta and mushroom crêpes are an elegant, creamy first course, perfect for anyone who loves comforting flavors and vegetarian cooking without giving up indulgence. The crêpes are made with a smooth batter of flour, eggs, milk, and butter, then...

American pumpkin pie for a smooth, seasonal finish

American pumpkin pie rounds out the menu with a traditional, gently sweet dessert. Its short pastry holds a filling made from pumpkin, brown sugar, eggs and cream, giving each slice a smooth, custardy character. The recipe calls for 1.3 lb of pumpkin, so fresh pumpkin can be cooked and puréed before it is combined with the other filling ingredients. Blend the mixture thoroughly for an even texture, then bake it in the pastry. The pie can be made ahead and served chilled or at room temperature, making it a relaxed finish after the creamy mushroom crepes.
American pumpkin pie - video recipe!Recipe American pumpkin pie - video recipe!

For the holidays, what's best than this traditionnal american pie ? Have pumpkin as dessert, for sure you'll love it !

Frequently asked questions about this daily menu

Can I prepare the crepes and filling ahead?
Yes. Prepare them the day before and store them separately in the refrigerator; assemble the crepes when you are ready to serve.

How do I keep the crepe filling from spilling?
Spread the filling over only half of each crepe, fold it into a handkerchief shape and press gently to secure it.

Can I use different mushrooms in the crepes?
Yes. The recipe FAQ suggests porcini, shiitake or mixed mushrooms; choose according to the flavor you prefer.

Can I freeze the stuffed crepes?
Yes. Freeze them stuffed but without béchamel, then add the sauce after thawing and before baking.

Can I use fresh pumpkin for the pie?
Yes. Cook and purée the pumpkin before mixing it with the other filling ingredients.

How can I get a smooth pumpkin pie filling?
Blend the pumpkin mixture thoroughly after adding the cream so it has an even texture.

Can I make the pumpkin pie in advance?
Yes. The recipe FAQ notes that it can be prepared a day ahead and refrigerated; serve it chilled or at room temperature.

Shopping list for all three recipes

Harumi's carrot and tuna salad
  • 200g carrots, peeled
  • 90g tinned tuna
  • 50g finely chopped onion
  • 1 tsp chopped garlic
  • 1 tbsp sunflower or vegetable oil
  • 2 tbsp white wine vinegar
  • 1 tbsp mustard, preferably French grain mustard
  • Salt and pepper
  • Soy sauce
  • Honey (optional)
Ricotta and mushroom crepes: the perfect creamy vegetarian recipe for any occasion
  • 2 cups flour
  • 2 cups whole milk
  • 3 medium eggs
  • 2 tbsp melted butter
  • 1 pinch salt
  • 3 cups sliced mushrooms
  • 1½ cups ricotta cheese
  • 1–2 tbsp milk
  • 1 garlic clove
  • ⅓ cup grated Parmesan cheese
  • 2 tbsp white wine
  • Salt and pepper
  • 2 cups milk
  • 3 tbsp butter
  • ⅓ cup flour
  • Nutmeg
  • Black pepper
American pumpkin pie 
  • 1.3 lb pumpkin
  • 1/2 cup brown sugar
  • 3 eggs
  • 3/4 cup cream
  • 1 short pastry
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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