This salad, oh em geeee, this salad.  Not only does it go perfectly with my Christmas-themed tablescape (weirdo-alert), but it is packed full of everything you need, as well as some of my favorite ingredients.  We’ve got a superfood, healthy carbs, fresh veggies, calcium, protein and flavor for days.  This would be a great lunch, light dinner OR you could pair it with a small skirt steak (like we did tonight) for an extra punch of protein.

You could probably do this with regular mozzarella, but then you’ll miss the creamy goodness that burrata provides.  If you’ve never had burrata before – it’s a fresh mozzerella with a mix of cream and mozzerella in the middle.  It’s like what Maya says, “When you know better, you do better.”  So now that you know better… try some burrata.

Holy moly.  I was NOT expecting that. And the fact that it came out of Ashton Kutcher’s mouth and was so thought provoking makes me uncomfortable.  However, it was out of Kelso’s mouth and it did make me take stock in a few things. Big takeaways: Opportunity looks like hard work; sexy is being smart, thoughtful and kind; build your life, don’t just live it.

It’s so nice to have the two of you, plus that homeless dude outside of bootcamp, reading L&L.  Thanks for paying attention to my little something that makes me feel like I’m checking the box on all three of those things. What is the thing that drives you?

As a thank you, I’ve prepared a super simple, summer-tastic, pizza that you’ll be coming back to all summer.  Promise.

Fresh Peach, Basil, Prosciutto & Brie Cheese French Bread Pizza

Ingredients

• 1 french bread loaf (preferably whole grain), sliced in half, lengthwise
• 1-2 ripe peaches, pitted and thinly sliced (Try to buy organic, these are part of the “Dirty Dozen“)
• 4 ounces of Brie cheese, thinly sliced
• 2 tablespoons freshly chopped basil
• 1 package of prosciutto
• 2 teaspoons olive oil, divided
• 1 cup balsamic vinegar
• dash of salt

Directions

1. Preheat oven to 425 degrees F.
2. Place bread on baking sheet and brush olive oil over each half. Sprinkle with a dash of salt. Top each half with brie cheese slices and peaches. Bake for 10 minutes. Broil for 30 seconds until cheese gets a tiny bit brown and bubbly.
3. Place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes).
4. Drizzle balsamic reduction evenly over pizza and top with basil and prosciutto. Cut pizza into wedges and serve

**I paired this with some roasted broccoli.  Chop up a head of fresh broccoli, shake it up with garlic, olive oil, kosher salt and fresh ground pepper.  Roast at 425 degrees for 15-20 minutes, stirring halfway through.**