Hi! My name is Emily and I'm a writer, a wife to Nick and mother to two very sweet little girls named Daisy and Ella. We live in a quaint little town outside Philadelphia, PA, with our two black lab sisters.


I started this blog as a way to stay connected with friends and family after Daisy was born and it has now become a home for musings on everything from our favorite family recipes, books, travel destinations and, ultimately, my quest to balance work, life, self-care and family - all while staying grateful. Happy reading!

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A Quick & Easy Summer Salad Perfect for Pregnant Mamas!

May 31, 2018

I don't know about all of you but when I'm pregnant, I crave fruit and cannot get enough of it. Melon, berries, tropical fruit, stone fruit - I want it all and lots of it. I'm averaging half a watermelon a day right now. (No, not the little "personal watermelons" but the big huge ones!) These days, fruit  seems to be the only thing that doesn't exacerbate my third trimester heartburn or otherwise queasy stomach and it's so refreshing on a hot day, I'm incorporating fruit into every meal! 


We recently made this as a dinner side dish and it was so fast and absolutely delicious. This would be a great appetizer for a summer dinner party or barbecue. Peach season begins around mid-May (though it came late this year!) through the end of August so you have lots of time to enjoy this while peaches are in prime condition. Also, very kid friendly. Enjoy ♥


Grilled Peach Caprese with Champagne Vinaigrette


This recipe is loosely based on a dish from Joanna Gaines' Magnolia Kitchen cookbook. I personally live for grilled stone fruit in the summertime so I opted to grill mine, try it with burrata instead of mozzarella and change up the dressing a bit. The grilling gives the dish such a nice balance of caramelized fruit sugar and sharp bite from the vinaigrette.  


3 Peaches, Quartered

8 oz of Mozzarella or Burrata Cheese 

Bunch of Fresh Basil

Champagne Vinegar
Balsamic Vinegar

Extra Virgin Olive Oil

Salt & Pepper 


Grill peaches over open flame or in a grill pan 3-5 minutes or until you see grill marks. While they're cooking, slice mozz or tear apart burrata and arrange on a plate. Tear or loosely chop fresh basil and sprinkle over the cheese. In a small bowl, mix the two vinegars with olive oil (2:3 ratio) to taste. Note: if you don't like a bracingly acidic vinaigrette, add honey or agave syrup. When peaches are done, sprinkle over the bed of cheese and basil and splash vinaigrette thoroughly to coat. Season generously and serve immediately!




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