Prosciutto and Nectarine Pizza

Today feels a little bit special. Four years ago this month I published my first column in the Yakima Magazine.  I’ve poured my heart into developing recipes, learning how to take food photos (something I am very much still learning about) and sharing a few words here and there. This little blog is an off-shoot of my column, both of which I cherish very much. The first recipe I ever shared was pizza on the grill so it felt fitting to revisit a house staple and a recipe I’ve tweaked and streamlined over the last couple years. Hope you enjoy!

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The very first article I ever wrote for Yakima Magazine was the September 2014 edition. I knew former editor Robin Beckett through mutual friends and earlier in the summer we ran into each other at a barbecue. She loved the cookies I made for the party (you can find the recipe on yakimamagazine.com, just search chocolate chip cookies) and after chatting for a bit, she asked if I wanted to write something for the magazine. I was floored and excited and spent the rest of the summer planning out exactly what I wanted to feature.

After much deliberation, I decided to write about making pizza on the barbecue. When the day finally came to have photographs done for the article, I had worked myself into a complete frenzy. I had three different pizzas ready to be photographed, my house was clean top to bottom (even though we weren’t taking pictures inside) and I was sweaty, frazzled and very nervous. I vividly remember burning the first pizza, trying hard to laugh off my embarrassment, secretly grateful I had prepped extra pizzas.

Fast forward three years and I’m still here, cooking and baking, making messes and occasionally burning things in my kitchen. I’m so grateful to have Kitchen Captivated in Yakima Magazine to share what I love most, which is making food that brings families and friends to the table together.

It felt right on this ‘anniversary’ of sorts to revisit pizza on the grill. Pizza continues to be a staple around my house because it’s a dinner the whole family loves and gets involved with. But like this column, my pizza-making skills have evolved a bit over the last couple years. My dough recipe is simple and quick, all you need is five minutes to prep and a few hours to let the dough rise. We almost always make pizza on Sunday nights when I have a little extra time in the day. I make the dough in the late morning or early afternoon and leave it on the counter. You could also make dough the night before and store it in the fridge, just pull it out an hour or so before you want to use it.

The beautiful thing about pizza is that just about anything goes when it comes to toppings. This sweet nectarine and prosciutto pizza is a bit of summer goodness in each bite. And while we might be seeing small signs that fall is just around the corner, my local fruit stand is bursting with amazing fresh produce, just begging to be enjoyed. Sweet juicy nectarines (which easily could be swapped for peaches) and salty prosciutto combine with tangy goat cheese, ample fresh basil and a splash of balsamic vinegar for a pizza that is literally bursting with flavor.

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Prosciutto and Nectarine Pizza

  • 1 12-inch pizza dough, rolled out
  • 1 tablespoon olive oil
  • 1 package prosciutto
  • 1 nectarine (or peach), washed and thinly sliced
  • 3 ounces crumbled goat cheese
  • 2 tablespoons fresh basil, chopped
  • ½ cup shredded mozzarella
  • 1-2 tablespoons balsamic vinegar
  • Kosher salt

Place prepared dough on a pizza pan sprayed lightly with cooking spray. Brush dough with olive oil. Start with the prosciutto, evenly placing it across the dough, leaving a 1-inch crust around the edges. Top with sliced nectarines then goat cheese and mozzarella. Sprinkle with kosher salt and bake or grill until desired doneness. As soon as the pizza comes off the heat sprinkle generously with chopped basil and balsamic vinegar.

This pizza dough recipe is a hybrid of several outstanding recipes including Mark Bittman’s Pizza Dough, and Yakima’s Essencia Bakery where I had the pleasure of attending a cooking class last year. I simply took the ingredients and techniques from each recipe and adapted them to what works in my kitchen.

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Homemade Pizza Dough

  • 3 cups all-purpose flour, plus more as needed
  • 2 teaspoons rapid rise yeast
  • 2 teaspoons kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 cup tap water, plus more if needed

Using an electric mixer with a dough attachment or a food processor, place the flour, yeast, salt, olive oil and honey into the bowl. Turn the mixer or food processor on and mix a few times. Slowly add the water to the flour mixture until dough forms. If the mixture is very wet, add a tablespoon of flour at a time until the dough is stretchy and moist but not gloppy or overly sticky. If the mixture is too dry and very stiff, add a tablespoon of water at a time until the mixture is just right.

Using well-floured hands, mold the dough into a round ball and place in a clean dry bowl. Cover with plastic wrap and a dish towel and walk away. Let the dough rise for at least 2 hours or until it’s more than doubled in size.

When you are ready to make pizza, divide the dough in half and using well-floured hands and cutting board, work the dough a few times until it’s in a nice ball. Let the dough rest on the board under a towel for an additional 15 minutes. (use this time to shred cheese, pre-heat the oven, dice veggies, ect.) Preheat the oven to 450 degree.

Roll the dough out using a rolling pin to 12 to 14 inches in diameter. Lift the crust onto a pizza pan sprayed with cooking spray. Top with desired toppings and bake for 12-15 minutes.

To grill your pizza on the barbecue (which I highly recommend), simply heat your barbecue to medium high heat. If you have a thermometer, shoot for about 500 degrees. You can place your metal pizza pan directly on the barbecue or if you have a pizza stone, even better. Pizza on the grill usually cooks in about 8-10 minutes. When the crust is golden brown and the cheese is melted, your pizza is ready to come off the heat.

Grilled Corn and Jalapeño Salad


To try and beat the smoke and heat we’ve all been enduring the last couple weeks, I’ve been loading up my kids and heading out on adventures in Chinook and White Pass. As someone who has always loved the outdoors, these last few weeks of exploring and playing with my kids has been the highlight of our summer.

I stopped in at the Naches Ranger Station on Highway 12 last week and found the staff helpful and enthusiastic. I haven’t hiked much with young kids and had no idea the access and availability to hiking and walking trails all around our region. The station has a plethora of maps, guide books, activities for kids and lots of other resources.

Our first hike was up to Boulder Cave in Chinook Pass. An easy hike for all ages, my kids had so much fun exploring the cave and nearby waterfall. A friend recommended we hike down the river where we could find a small natural waterslide. We spent hours sliding down the rock slide and splashing through the river. We ate lunch on a big rock while our shoes dried in the sun and finally drove home hours later, tired and happy from such a fun day together.

It was the simplest day but one I think we will remember for years. The adage of less is more proves true over and over again in life and certainly in cooking, especially when the ingredients are local and in peak season. My local fruit stand has corn on the cob, four for a dollar, and my family can’t get enough of the crunchy sweet vegetable.

We grill it on the barbecue and slather it in butter, or use it to make a variety of salads. A family favorite is corn, red bell pepper, fresh basil and a simple vinaigrette made with apple cider vinegar and a dash of sugar and olive oil. To me nothing says summer like fresh corn.

My absolute favorite flavor profile is sweet and savory together (I will always always say yes to fruit on pizza) so when I started thinking about a corn salad recipe I knew it needed to have a little heat to compliment the sweetness of the corn. After perusing lots of corn salad recipes and thinking about some incredible street corn I had last summer, this salad is what I came up with. Crunchy sweet corn gets a little heat from jalapeno but stays cool with avocados and a creamy lime dressing. Serve alongside whatever you’re grilling and everyone will be thrilled.


Grilled Corn and Jalapeno Salad

• 6 ears of corn, grilled

• 1 jalapeno, finely diced

• 2 medium avocados, diced

• 1 bunch cilantro, chopped

• 3 ounces crumbled goat cheese (cojita or feta work great too)

• ½ cup plain greek yogurt

• The juice of 2 limes

• ½ teaspoon cumin

• ¼ teaspoon chili powder

• Dash of cayenne

• Dash of smoked paprika

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

Start by peeling the husk off the corn. Over medium heat, grill the corn on each side for about 2 minutes until the corn turns deep yellow and grill marks begin to appear. Remove from the heat and set aside to cool. When the corn is cool enough to handle, use a knife to shave the kernals off the cob into a large bowl. Gently stir in jalapeno, goat cheese, avacados and cilantro.

In a small bowl mix together lime juice, yogurt, chili powder and cumin. Pour over the corn mixture and stir until well-combined. Salt and pepper the salad, tasting to make sure the proportions are right. Add more salt or an extra spoonful of yogurt if needed. Lightly sprinkle cayenne and smoked paprika over the salad before serving.

Chocolate Zucchini Bundt Cake

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When all else fails in my garden, I can count on my zucchini plant to stick with me. I only plant one little plant each year and it never ceases to surprise me the way it grows into a giant zucchini producing machine by the end of the summer. I grate zucchini and keep it in a sealed container in my refrigerator to add to everything from scrambled eggs to pasta dishes to loaves of zucchini bread or cake. I make loaves and loaves of zucchini-based goodies all summer long, storing the extras in the freezer for a little taste of summer all winter long.

If you don’t happen to have a zucchini plant growing in your yard, just ask around, I’m sure someone in your life is looking to unload a few vegetables. If not, the fruit stands around town have them three for a dollar and just about as cheap at the grocery store.

This bundt cake is super simple and quick to put together. My 4-year-old daughter was my special helper in the kitchen this week and she loved doing everything from measuring the sugar to grating the zucchini. My 7-year-old and 8-year-old sons were all too happy to taste test our little project and gave a whole-hearted two thumbs up.

I ended up making this cake a couple different times to get it just how I liked it and for one batch I added an 1/8 teaspoon of ground cloves. I didn’t include it for the official recipe because I wanted a summery light cake but adding the cloves gave the cake a hint of spicy warmth and something I’ll add once fall comes around.

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Chocolate Zucchini Bundt Cake

  • 3 room temperature eggs
  • 1 cup canola or coconut oil
  • 2 cups brown sugar
  • 3 cups shredded zucchini
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 3 tablespoons cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • 4 ounces bittersweet chocolate chips (about ½ a bag)
  • 3 ounces bittersweet chocolate, melted

Preheat oven to 350 degrees. Butter and flour a bundt cake pan or two loaf pans. Set aside. Using a mixer, beat eggs and oil for 2-3 minutes until creamy. Add in sugar and continue to mix until well-combined, about 2 more minutes. Mix in zucchini and vanilla. In a separate bowl, using a wood spoon, stir together flour, cocoa powder, salt, baking soda, baking powder and cinnamon. With the mixer on low, slowly mix the dry ingredients into wet ingredients until just combined. Using a wood spoon, stir in chocolate chips. Pour the batter into the prepared pan and bake for about an hour or until a toothpick stuck in the center of the cake comes out clean. Remove cake from oven and allow to cool in the pan for 20-30 minutes. Flip the cake out of the pan onto a cake platter. In a small bowl, melt the remaining chocolate chips in a microwave, heating for 30 seconds at a time, stirring well before putting back into the microwave for another 30 seconds (this shouldn’t take more than 1 full-minute, but it’s important to stir the chocolate every 30 seconds). When the chocolate is completely melted, use a spoon to drizzle over the cake. Serve with vanilla ice cream or fresh whipped cream.

Peanut Butter Granola

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For some reason I was in a funk last week. I’m not quite sure why but if I had to take a guess it probably had something to do with 100 plus degree temps, tired, bored, antsy kids and thick smoke from forest fires to the north of us descending on the Valley leaving us in a foggy soupy mess. Or maybe I was just grumpy. Who knows.

And just when I thought I might legitimately pull my hair out, a friend invited the kids and I to head up into the mountains for a hike along the Tieton River. We even got a patch of blue sky for a bit and the kids splashed and played in the river for hours. We explored a cave and a waterfall and even found a little natural water slide. It was good to get out of our usual routine and just play and have fun together. You would think after eight years of parenting I would recognize that when we get out of sync as a family, nine times out of ten, we just need to get out of the house and go for an adventure. A little change to the routine makes EVERYONE happier.

I went into the weekend feeling settled and eager for more adventures before the summer is over. Way too soon we are going to be back into our busy routines and I don’t want to miss this last month with the kids home.

With the smoke still settled heavily over our town, we spent a lot of time inside this weekend which left me time to putter and play in the kitchen. I’ve been testing out my new instant pot which I was initially a little skeptical of but I think I’m turning into a believer. I made Nom Nom Paleo’s Kalua Pork yesterday and that alone made the purchase worth it. I’ve also made a couple of roast chickens and some bone broth. This week I’m going to make some grains and beans. I’ll keep you posted with how it all goes.

Once I got on a roll in the kitchen, I was kind of a mad woman. I started going through my pantry and decided that I had too many half open bags of coconut, almonds, oats and raisins. I used to make granola all the time and thought the kids would like it on their yogurt. I started whipping up a batch and at the last second decided to stir a little peanut butter into the mixture. The result was a nutty, sweet (but not too sweet) granola with a hint of peanut butter taste. I made the kids parfaits with vanilla yogurt, granola and fresh blueberries and they gobbled them right up.

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Peanut Butter Granola

  • 5 cups rolled oats (NOT instant)
  • 1 cup flaked coconut
  • 1 cup slivered almonds
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1/2 cup butter
  • 1/2 cup coconut oil
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl mix oat, coconut, almonds, cinnamon and salt together. In a small sauce pan, melt butter, coconut oil, peanut butter and brown sugar together until melted and mixed well. Remove from heat and stir in vanilla. Pour wet mixture over oat mixture and stir well until well combined. Spread evenly on baking sheet and bake for 15-20 minutes, stirring at least once halfway through so the granola gets golden brown on all sides. When the oats are toasty brown and fragrant, remove from oven and allow to cool. Store in an airtight container for up to a month.

To make a yogurt parfait, layer yogurt and granola in a cup and top with blueberries or favorite fruit. Peaches and raspberries are a personal favorite!

Hummus Salad

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We are in the dog days of summer at my house. Is that still a term? It’s very hot outside and as much as I’m a sun-loving summer girl through and through, the warm wind that picks up in the evenings has never been more appreciated.

My children run wild through the house; building forts, making ‘experiments,’ eating endless snacks and alternating between begging me to take them swimming and crashing on the couch in pure exhaustion.  They smell like chlorine and their cheeks and shoulders are always a touch pink. My lawn is a little brown from the high temperatures regardless of how often the sprinklers run and popsicles are not just a special after-dinner treat but an appropriate breakfast, lunch or dinner.

With young kids in the house, we alternate between trying to take advantage of every glorious spare moment of summer and giving each other the side eye as we stare down the barrel of another free day together. I grudgingly flipped through the paper calendar hanging on the wall a few days ago, and couldn’t believe summer break is halfway over already. I’ve got more adventures planned for those crazy kids of mine, and if you’re like me, and the heat and busyness of summer is getting to you a little bit, then this is the dish for you.

I don’t know how this idea never occurred to me before but considering we eat an excessive amount of hummus at my house, this was a quick, fresh dish that doubles as an appetizer or an easy dinner when it’s just too hot to even think about turning on the oven. Homemade hummus is easy to make and even easier to tweak to fit your personal preferences. Use this recipe as a guide. The same goes for the salad toppings. I’ve made this dish a couple times now and every time I use slightly different ingredients for the salad. Last week I added Kalamata olives and crumbled feta. As always, you could buy store-bought hummus and layer the salad on top of that for a quick crowd-pleasing dish.

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Hummus Salad

For the Hummus:

  • 1 can (14 oz.) garbanzo beans, rinsed and drained
  • 2 cloves garlic, roughly chopped
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice (1/2 lemon)
  • 2 tablespoons extra virgin olive oil
  • ½-1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup water, or more if needed

Using a food processor, blend all the ingredients EXCEPT the water until smooth. Add in the water and continue blending until the hummus reaches a nice smooth consistency, adding additional water if necessary. Allow food processor to blend ingredients for a full 2 minutes so that the hummus is very smooth and creamy.

For the Salad:

  • 1 medium English cucumber, chopped into ½ pieces
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup jarred roasted red peppers, chopped into ½ inch pieces
  • 1 shallot, finely diced
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 2 tablespoons flat leaf parsley, finely diced
  • 2 tablespoons basil, finely diced
  • 2 tablespoons chives, finely diced
  • ½ teaspoon coarse salt
  • ¼ teaspoon black pepper

In a medium bowl combine cucumber, tomatoes, roasted peppers and shallot. Drizzle with olive oil, lemon, salt and pepper. Gently mix in fresh herbs. Taste and add more salt or herbs if needed.

On a plate, spread hummus evenly. Layer salad over hummus. Serve with naan bread, baguette or chips and crackers. Salad can be covered and refrigerated for up to a day but is best served immediately.

Grandma’s Potato Salad

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My grandma was famous for her potato salad. It’s a simple recipe, but something about the way she made it was special. She had a giant vintage white bowl dedicated specifically for this salad and anytime my dad would walk through the back door of her house and see it sitting out on the counter, he would cheer in delight. If he happened to walk through the back door and it wasn’t on the counter, he would rummage through the refrigerator checking for it. If potato salad wasn’t on the menu that night, well I think you can imagine the (good-natured) teasing and pouting that my grandma had to deal with from her grown son and whoever else happened to be invited to dinner.

My grandma made potato salad for family and friends well into her eighties, always a double or triple batch served from her special bowl. My parents have the big white bowl at their house now and my mom makes the recipe a few times each summer. In the last couple years, I’ve tried my hand at making the salad.

This recipe is completely from memory and taste; as so many of the most special recipes usually are. I don’t think my grandma ever wrote her recipes down. She was an intuitive home cook, with zero training but an arsenal of recipes her family and friends loved and requested time and time again.

My dad always has a few pointers based on what he remembers and whenever I make the salad for him, I try and do it exactly the way my grandma made it. But when I make a batch to take to a barbecue or just for my little family, I tweak it slightly by adding more fresh herbs to make it my own. The only real secret to this very simple recipe is patience and high-quality ingredients. Let your potatoes and hard-boiled eggs cool completely. Don’t rush this step or the texture won’t be the same. Also, use the best quality mayonnaise you can.

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Grandma’s Potato Salad

  • 3 pounds baby red and yellow potatoes, washed and quartered
  • 5 hard-boiled eggs
  • 2 cups diced celery
  • 1/2 cup mayonnaise
  • 2 tablespoons green onions, thinly sliced
  • 2 tablespoons fresh parsley, finely chopped
  • 2-3 tablespoons, finely chopped dill
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper

In a large pot, boil washed and cut potatoes for about 10 to 15 minutes until they are fork tender but still firm. Drain completely and set aside to cool. Hard-boil eggs. I put room temperature eggs into a pot of cold water and cover with a lid. Using my gas stove, I turn the heat to high and boil the eggs for exactly 11 minutes (set a timer). When the timer goes off, remove from heat and drain the water from the eggs. Set the hard-boiled eggs aside to cool. When the potatoes and eggs have cooled completely, you are ready to assemble your salad.

Start by chopping the celery, herbs and eggs. My grandma always diced the eggs and celery in smaller pieces than the potatoes. In a large bowl, mix together potatoes, eggs, celery, green onions and herbs setting aside a teaspoon of chopped dill. Using a spatula, gently mix the mayonnaise with the vegetables. Salt and pepper liberally and taste to make sure the ratios are how you like it. Add a little more mayonnaise or salt and pepper if needed. Garnish with the last teaspoon of dill. Cover and refrigerate if you aren’t going to serve immediately.

Summer Couscous Salad

Here is this week’s post for the Yakima Herald. I had the pleasure of hearing a presentation on the proposed downtown plaza this week in addition to attending several wonderful events in the heart of the city over the last couple weeks. As easy as it is to criticize the places we live (Yakima or anywhere really), I’m challenging myself to look at where I live with a new lens, looking for the good and positive, because it doesn’t take much to start seeing it everywhere I go.

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My husband and I happened to be downtown on Thursday evening to meet friends for dinner. We were on our way to Crafted, a new restaurant, which just opened on First Street in the old Barrel House. As we drove down Yakima Avenue I was blown away to see how many people were out and about that night. Families were walking into and away from the Downtown Summer Nights concert series on North Front Street, restaurants were spilling over with people sitting on patios enjoying the beautiful weather and we even had to circle once in the parking lot before finding a place to park.

I’ve never been so happy to have to look for a place to park. It was good to see downtown bustling with people. It felt downright urban in the loveliest small-town way, of course, but a breath of fresh air nonetheless. With several restaurants newly opened with rumors of more on the way along with activities like the free weekly concert series, live music at various wineries and coffee shops downtown and the Farmer’s Market on Sundays, the place to be is downtown Yakima.

This summer couscous salad is a little like downtown Yakima. Surprisingly lovely, fresh and fun but easy to pass over unless you give it a try. Whole wheat couscous is cooked in chicken broth and fresh ginger, cinnamon and turmeric and then mixed with vegetables, dates, raisins, chickpeas and heaps of fresh parsley. Fresh lemon juice at the end adds a lovely little zing to every bite. This is the perfect dish to make on Sunday after a trip to the Farmer’s Market and keep in the refrigerator all week for easy lunches. Add some grilled chicken to make this salad a complete meal.

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Summer Couscous Salad

  • 3 cups chicken stock
  • 4 tablespoons olive oil
  • 1 ½ teaspoons ground turmeric
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons finely minced fresh ginger
  • 2 cups whole wheat couscous
  • ½ cup golden raisins
  • ½ cup pitted dates, roughly chopped
  • 1 small zucchini, diced
  • 1 red bell pepper, diced
  • ½ yellow onion, diced
  • 2 carrots, diced
  • 1 14oz. can chickpeas, drained and rinsed
  • ½ cup slivered almonds
  • 3 tablespoons fresh parsley, minced
  • The juice of 2 lemons
  • Salt and pepper to taste

In a medium pot stir together the chicken stock, 1 tablespoon olive oil, turmeric, cinnamon, ginger, 1 teaspoon salt and ½ teaspoon pepper. Bring to a boil. Turn the heat off, mix in the couscous, stir well. Cover with lid and set aside for 15 minutes. When the couscous is fully cooked, stir in raisins and dates. In a large bowl combine zucchini, carrots, onion, red pepper, chickpeas and almonds. Fluff the couscous with a fork and mix it into the vegetables. Whisk together the remaining olive oil and lemon juice and pour over the salad. Garnish with fresh parsley, salt and pepper. Taste to see if the salad needs more seasonings and add whatever you like to get the flavor you’re looking for. Serve at room temperature or cover and store in the refrigerator until ready to eat.