AHA's = Alpha hydroxy acids

Alpha hydroxy acids (AHAs) are fruit acids derived from edibles like grapes, apples, oranges, milk, and cane sugar. These gentle acids dissolve clumps of dead cells, clearing them away. Some researchers also speculate that AHAs may stimulate collagen production. The bottom line: AHAs make skin more luminous. On an ingredients list, look for glycolic, lactic, citric, malic, or tartaric acid.



•Try an AHA facial cleanser It will let you exfoliate and clean your skin at the same time.

•Use a moisturizer with an AHA This double-duty product locks moisture into skin while also whisking away dead cells. Glycolic acid is one of the most popular AHAs found in moisturizers; most over-the-counter products have between 5 and 10 percent. While these concentrations are suitable for most people, take care not to over-exfoliate. If you mix and match too many AHA products—say, an acid-based cleanser and AHA moisturizer in the morning and an exfoliating cream at night—you run the risk of inflaming your skin. A gentler option than glycolic acid is lactic acid, which also happens to be a moisturizer.


Be extra cautious about sun exposure afterward. AHAs may leave skin extra sensitive to sunlight.


Warm regards and love,
Erin

Mediterranean Pasta Salad

A light and easy dinner for Summer you can throw together literally in minutes.

Fun Factoid: Summer's heat causes the butterfat in the milk used in Parmesan cheese to rise to the top surface of the wheel, making it better for grating. In the winter, butterfat stays deep inside the wheel. Winter cheeses tend to be more uniform and softer, ideal for serving as a table cheeses.

*Serves 6-8 as a side dish

INGREDIENTS:
1 pound tricolor pasta or whatever pasta you like
1/4 cup balsamic vinegar
2 teaspoons dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes (I like the sun-dried tomatoes that are jarred and packed in oil the best)
1 (14.5 ounce) can artichoke hearts, drained and diced
1/4 cup fresh basil, torn into small pieces, or 1 tablespoon dried
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/4 cup diced red onion
¾ cup black or kalamata olives, sliced
2 teaspoons saute spice (equal parts black pepper, salt and garlic powder – I mix up a bunch of this and keep it in a small tupperware in my spice cabinet)
4 ounces feta cheese, crumbled
1/2 cup freshly grated Parmesan cheese
( you can also add eggplant as an option or alternive to any item above. )

DIRECTIONS:
Whisk the vinegar, mustard, salt, and pepper to taste in a small bowl. Gradually whisk in the oil to make a smooth dressing. Set aside.
Bring a large pot of salted water (about 1 tablespoon kosher salt to 4 quarts water) to a boil. Add the pasta and cook until al dente; drain, then pour pasta into a large bowl. While the pasta is still warm, pour a couple tablespoons of the dressing over the pasta and toss so that the pasta doesn’t stick together as it cools. Let it cool to room temperature, tossing now and again to help the cooling process and to prevent sticking.
When the pasta has cooled, add the sun-dried tomatoes, artichokes, basil, onion, olives, saute spice, and oregano and toss. Add the vinaigrette and toss again until the pasta ingredients are evenly coated. Add the cheeses and lightly toss. Chill until ready to serve.

Warm regards and love,

Erin