July 1st is a great day to start something new or in my case restart something. Speakeshonestly is my blog. I originally started it eight years ago to share recipes I made for Shelton and those with food allergies. It grew to more than just allergies but then life got busy and I stopped blogging over a year ago. Even when I was not blogging I still kept taking pictures and creating recipes; I just stopped documenting them. Along the way we learned even more about allergies and food sensitivity so I have more to share!

This dish screams summer for us. Burrata Salad with fresh peaches, blueberries, raspberries, and tomatoes on a bed of arugula. Then top everything with fresh herbs, pistachios, lemon olive oil and balsamic vinegar. We had toasted brioche bread but serve it with your favorite bread. It is a very forgiving recipe that you can substitute your favorite ingredients. This is what we used.

• Arugula for the base

• 2 ripe peaches, sliced

• 1 (8-ounce) ball fresh burrata

• fresh basil, thyme, and mint leaves

• Fresh raspberries and blueberries

• 3 tablespoons toasted pistachios

• Lemon olive oil to drizzle

• Balsamic vinegar to drizzle

• Salt and black pepper to taste

• Serve with toasted bread

I hope you enjoy this recipe and my return back to the blog. I am always here to encourage and help you! So friends what topics would you like to see covered on speakeshonestly?

💚,

Julie