Cookboomarked! is our new series where we review the latest cookbooks from the foodie influencers you follow. Check back often to find out which new releases are worth your hard-earned cash and the recipes you should try first from each.

Kristin Cavallari’s highly-anticipated True Roots ($26) cookbook comes out today, and it’s already on the list of bestselling cookbooks on Amazon — including the number one new release in gluten-free diets, yet is it worth purchasing? We’ve scoured the cookbook to give you more insight, plus tried two recipes — ideal for warmer weather and summer barbecues — so you can get a feel for Cavallari’s new book. For those who aren’t interested in dieting but want to eat healthier, you may be inspired to turn to Cavallari’s 80/20 lifestyle. She eats 80 percent whole foods and 20 percent whatever she wants. The 80 percent inspired her new True Roots cookbook as it’s filled with recipes containing minimally-processed, gluten-free, organic foods with minimal dairy and no refined sugars.

Cavallari shares pantry staples and over 100 recipes ranging from breakfast staples like Warm Coconut Oats to famil- friendly bites like Raspberry-Orange Gummies. We especially appreciated the “Staples” chapter, with recipes for things you’ll use everyday — like Cashew Milk, Everyday Ketchup, seasoned salts, and infused olive oils. Fans who have been around since the days of “Laguna Beach” and “The Hills” will enjoy ample pictures of Cavallari, her husband Jay, and kids throughout the book. While some ingredients may be tricky to find at your local grocery store, if you are looking to reduce the amount of gluten, dairy, refined sugars, and processed foods in your diet, Cavallari’s cookbook may be for you.

We tried two recipes, both intended for outdoor entertaining. The Rosé Sangria was a hit. The addition of fresh basil complemented the sweetness of the strawberries and mango. If you can’t decide between cranberry or raspberry sparkling water, we suggest trying La Croix‘s Cran-Raspberry flavor. To preserve the effervescence of the sparkling rosé, we added the chilled wine just before serving.

ROSÉ SANGRIA

(Makes 7 cups)

Ingredients:

  • 3 cups sliced strawberries, divided
  • 1 diced mango (about 1 cup), divided
  • 1/2 cup chopped basil
  • 8 ounces cranberry-or raspberry-flavored sparkling water
  • 8 ounces raspberry-flavored vodka
  • 1 bottle sparkling rosé

Directions:

  1. In a high-powered blender, combine 2 cups of the strawberries and 1/2 cup of the mango and blend until pureed. Strain the mixture into a large pitcher, using a spoon or spatula to press down on the mixture to get as much juice out as possible. Discard the pulp.
  2. Add the basil, sparkling water, vodka, rosé, and the remaining 1 cup strawberries and 1/2 cup mango to the pitcher. Stir to combine. Chill for 30 minutes or up to 2 hours. Serve over ice.

(Photo via Rachel Bshero/Brit + Co)

BLT PASTA SALAD

Recipe Notes: According to Cavallari, her BLT Pasta Salad is, “always in heavy rotation at my house.” And we can see why! Satisfyingly creamy but not too heavy, this dish could be a main course or a great side dish to bring to a summer barbecue with friends. The recipe doesn’t give a method for cooking the chicken, so we sautéed it on the stove using avocado oil.

(Serves 4)

Ingredients:

  • 1/2 package brown rice macaroni
  • 10 thick-cut bacon slices
  • 2 cooked chicken breasts, diced
  • 1 cup halved cherry tomatoes
  • 3 cups roughly chopped spinach
  • 1 cup mayonnaise
  • 1/8 teaspoon garlic powder
  • 1 teaspoon paprika
  • pink Himalayan salt
  • ground black pepper

Directions:

  1. Preheat the oven to 400°F. Line a baking sheet with foil.
  2. Cook the pasta according to package directions and strain.
  3. Meanwhile, place the bacon on the prepared baking sheet and bake for 6 minutes. Flip and bake the other side for 6 minutes, or until golden brown. Remove and roughly chop the bacon.
  4. Place the pasta in a large bowl. Add the bacon, chicken, tomatoes, spinach, mayonnaise, garlic powder, and paprika. Season with salt and pepper and mix well. Chill in the refrigerator for 35 to 40 minutes, or until completely chilled.

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(Photos and recipes adapted from “True Roots.” Copyright © 2018 by Kristin Cavallari. Published by Rodale Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.)