We think it’s safe to say that summer is finally here! The days are getting warmer and the wildflowers are starting to peek out their heads. Now’s the optimal time to focus on protecting our skin from the increasingly strong sun, while also maintaining its strength and radiance. We’ve rounded up our favorite products from our Rose Line for its calming blend of botanicals and ability to cool excess summer heat. This line features deeply replenishing, skin cooling ingredients like white peony, rose, burdock root, horsetail and sea kelp will calm skin, nourish your soul and reveal your luminosity.

Our Pomegranate Ginkgo Transform Serum brightens and reduces the long-term effects of sun exposure with antioxidant-rich plants like green tea, ginkgo and seabuckthorn. To promote a clear complexion, our Bamboo Golden Scrub uses turmeric and marshmallow to smooth skin, remove leftover residues of sunscreen and makeup and is gentle enough for all skin types. For optimum sun protection, we’re constantly reaching for our selection of Tizo products, a high-quality line of mineral-based sunscreen that are some of the best on the market.

As the summer farmers markets start to pop up and fresh fruits and veggies become more available, we’re pairing our seasonal picks with a savory grilled peach and warm ricotta appetizer that’s perfect for an evening meal outside with a glass of rosé.

 

Grilled Peaches with Warm Ricotta

 

5 ripe peaches

 

1 T Fresh Rosemary

 

Olive Oil

 

1 C Ricotta

 

1 T Honey

 

Salt & Pepper to Taste

 

Heat grill to medium. Rinse peaches and cut in half along their seams, removing the pits. Pinch rosemary off the stem, and chop into fine pieces. Brush the peaches with olive oil and sprinkle with rosemary, then place them cut-side-down on the grill. Grill for about 4-5 minutes, or until grill marks appear and the peaches start to soften. Flip them over, turn down grill to a low setting, and cook for another 3-4 minutes. In a saucepan, gently warm the ricotta on a low heat, adding salt and pepper to taste. Transfer to a bowl, then drizzle with olive oil and honey or white balsamic vinegar. Serve with grilled peaches.