Pleasant. That's the only way to describe the weather these days. Fall is my favorite time of year. Apples are one big reason. The Queen of them all, Honeycrisps, made an appearance at the market, so last week I said goodbye to nectarines to make a place for them in my bag. Despite the cool weather, I'm still enjoying zucchini, which is the easiest vegetable to break up with for the season. Zucchini doesn't all of sudden just stop showing up at the market, like peaches or corn; it slowly tapers off, letting us down easy.
Zucchini and I spent a lot of time together this summer. I made zucchini bread and fritters. I also served it with pasta, basil, garlic, and cheese.
I made this flatbread with a few petite versions, sliced thinly with a mandoline. I tossed the floppy coins in olive oil, fresh thyme, rosemary, and kosher salt and then scattered them across my pizza dough. I considered lining them up perfectly, but Josie had just clocked in 12 minutes of independent play, which could only mean that her solo session was coming to an end and she would need some attention. (As a side note, I've decided that if I make a flatbread with vegetables, I will forever use a mandoline to slice the vegetable as thinly as possible, even though it takes more time. This technique totally changes the flavor). I used a microplane to sprinkle some salty, cream cheese on top---a small wedge of aged smoked gouda I found in the dark corner of my cheese drawer.
I served this flatbread with mussels, another easy dish to make for a light weeknight meal. More on that soon.
