Summertime Recipes

By Alicia Wolf, The Dizzy Cook

This Mediterranean Chickpea Pasta Salad is so easy to make with tons of fresh summer vegetables like zucchini and tomatoes. A pasta salad without mayo, it can be served cold or at room temperature. This also makes it ideal for lunches or traveling PLUS by using chickpea pasta, you're adding more nutrition to a typical pasta salad with more vitamins, protein, and fiber. It's also a great  way to squeeze in more vegetables. 

Light and perfect for summer, this gluten free pasta salad is great for a picnic, road trip, or camping since it  doesn't contain mayo. Serve cold or at room temperature! 

Diet: Diabetic, Low Lactose, Low Salt, Vegetarian   Prep Time: 20 minutes
Cook Time: 7 minutes Cooling Time: 2 hours hours  

Total Time: 2 hours hours 27 minutes 

Servings: 6 people

• ▢ 1 12oz chickpea pasta
• ▢ 1 large zucchini, sliced into bite-size cubes
• ▢ 1 pint cherry tomatoes
• ▢ ¼ cup kalamata olives, pitted and chopped
• ▢ ¼ cup fresh basil, chopped
• ▢ ⅓ cup Optional: crumbled fresh goat cheese (chevre)
• ▢ fresh cracked pepper to taste

• ▢ ¼ cup extra virgin olive oil
• ▢ 3 tablespoons distilled white vinegar
• ▢ 1 teaspoon honey
• ▢ 1½ teaspoons dried oregano
• ▢ 1 small shallot, chopped
• ▢ 1 teaspoon dijon mustard (without sulfites)
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon crushed red pepper

US Customary - Metric 

• Bring  a large pot of salted water to a boil over high heat and add chickpea  pasta. Cook according to package directions (I use the lower end of the  time to avoid it getting mushy). Add the cooked pasta to a colander and  drain while running it under cool water to stop the cooking process. 
• Chop  vegetables and place them in a small bowl. Meanwhile combine all the  dressing ingredients, whisking until smooth and emulsified. 
• Add  cooked pasta to the large bowl and combine with ½ of the salad  dressing. Transfer the pasta to the fridge to cool for approximately 2  hours. If space is an issue, set the veggies on top of the pasta so they  stay crisp, or leave in a separate bowl. 
• Before  serving, combine the vegetables, pasta, and the rest of the dressing.  Taste and adjust any seasonings, adding more kosher salt and pepper as  needed.

• This recipe serves 4 people as a main dish and 6 as a side dish. 
• Dividing the dressing allows some flavor to get soaked up into the  pasta, but also leaves some for before serving so the pasta doesn't dry  out. 
• Vegetables can also be added whenever is convenient but I recommend doing it before serving so they stay bright and crisp. 
• This pasta salad stores well for 3-4 days, but will get more dry as  time goes on. You can also whip up more dressing to add to it, if  needed. 
• If traveling with this recipe, omit the goat cheese so it stays better at room temperature. 

Calories: 306kcal | Carbohydrates: 38g | Protein: 15g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 355mg | Potassium: 285mg | Fiber: 9g | Sugar: 9g | Vitamin A: 559IU | Vitamin C: 24mg | Calcium: 69mg | Iron: 6mg 

By Alicia Wolf, The Dizzy Cook

No rolling out dough and worrying about it  being perfect, this Crustless Blueberry Pie

is simple, easy,  and delicious for a dessert your company will love year round.  

Diet: Gluten Free, Low Lactose, Low Salt

Prep Time: 15 minutes minutes ~ Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes

Servings: 8 people

• ▢ 1 cup all purpose flour
• ▢ ½ cup white sugar
• ▢ ¼ cup brown sugar
• ▢ ½ teaspoon ground cinnamon
• ▢ pinch of nutmeg
• ▢ ¼ teaspoon salt
• ▢ ½ cup unsalted butter, melted
• ▢ 2 large eggs
• ▢ 1.5 teaspoons vanilla extract
• ▢ 2 ¼ cups frozen blueberries
• ▢ 1 tablespoon  brown sugar for topping

US Customary - Metric 

• Preheat oven to 350F. Use a butter wrapper to grease the inside of a 9-inch round pie dish. Set aside
• In  a large bowl, add flour, sugars, cinnamon, nutmeg, and salt, and whisk  to combine. In a medium bowl add the melted butter (melt in the  microwave about 30 seconds). Wait for the butter to cool before mixing  in the eggs to avoid cooking them. Add the eggs, vanilla extract, and  whisk with a fork.
• Pour  the wet mixture into the dry and stir to combine. Add frozen  blueberries, stirring till blueberries are mixed through evenly. The  dough might get a bit difficult to stir, but just keep stirring and it  will loosen. 
• Pour  batter into the greased pie dish. Sprinkle 1 tablespoon sugar over the  top. Bake for about 50 to 60 minutes, or until edges are slightly brown  and a toothpick inserted in the center comes out clean or with a few  moist crumbs but no batter. 
• Allow pie to cool before slicing and serving. Serve with whipped cream or vanilla ice cream.

• Gluten free all purpose flour can be substituted in this recipe,  however, I find this sometimes increases the baking time needed.
• You  can also use fresh blueberries - I have used 2 cups fresh and ¼ cup  frozen. You can also mix regular blueberries and wild blueberries for a  more tart flavor. 
• Store at room temperature for 1 day and then transfer to the fridge or freezer. 

Serving: 1slice | Calories: 275kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 20mg | Potassium: 78mg | Fiber: 1g | Sugar: 23g | Vitamin A: 437IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg 

By Alicia Wolf, The Dizzy Cook

 A simple blueberry smash with fresh herbs is topped with refreshing mineral or soda water for the ultimate summer mocktail.    

Diet: Gluten Free, Low Lactose, Low Salt

Prep Time: 15 minutes minutes ~ Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes

Servings: 8 people

• ▢ 1 cocktail shaker and strainer lid

• ▢ 10 fresh blueberries
• ▢ 1 2 inch rosemary sprig or 5-6 mint leaves
• ▢ 1 tablespoon agave syrup (optional for added sweetness)
• ▢ 6 ounces club soda or mineral water
• ▢ ice
• ▢ fresh herbs and blueberries for garnish

US Customary - Metric 

• In  a cocktail shaker add blueberries, rosemary or mint, and agave and  muddle for 1 minute. Strain the mixture into your serving glass.
• Add  ice and top with soda water, then use a cocktail stirrer to combine.  Garnish with fresh blueberries and the herb of your choice. 

• Substitute rosemary with any herbs you're feeling that day. Mint leaves, lemon balm, lemongrass, thyme, or basil. 
• Adjust sweetness as needed with agave syrup. 
• Use a mineral water with a lot of carbonation (like topo chico) for best results. 

Calories: 8kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 0.1mg