Pickled veggie pasta salad

Pickled pasta salad | Me & The Moose. This huge pickled pasta salad is perfect for a crowd because it features plenty of salt, fat, and acid and can hang out in the heat for a long time without going bad. Make it for a party or eat it throughout the week. Or just make the quick pickled veggies and snack on those! #meandthemoose #pastasalad #BBQrecipes #batchcooking #vegan #veganrecipes #pickles #pickledveggies

This is my platonic ideal of pasta salad: Tangy, bright, and crunchy, but also a little creamy and, frankly, oily. You can’t help but smell a smoky grill, hear kids laughing, and feel the sun in your face with this salad on your plate.

Just the pasta, please.

Pickled pasta salad | Me & The Moose. This huge pickled pasta salad is perfect for a crowd because it features plenty of salt, fat, and acid and can hang out in the heat for a long time without going bad. Make it for a party or eat it throughout the week. Or just make the quick pickled veggies and snack on those! #meandthemoose #pastasalad #BBQrecipes #batchcooking #vegan #veganrecipes #pickles #pickledveggies
Pickled pasta salad | Me & The Moose. This huge pickled pasta salad is perfect for a crowd because it features plenty of salt, fat, and acid and can hang out in the heat for a long time without going bad. Make it for a party or eat it throughout the week. Or just make the quick pickled veggies and snack on those! #meandthemoose #pastasalad #BBQrecipes #batchcooking #vegan #veganrecipes #pickles #pickledveggies

So, pasta salad is often an underwhelming affair. It feels necessary at BBQs and is easy to produce in huge quantities. And sans eggs or mayo, it keeps in the sun for hours without risking a side of salmonella. But what a waste when it’s totally boring!

This recipe uses a huge quantity of quick-pickled seasonal vegetables and aromatics, which takes a little pre-planning, but is very worth it. My kid also happens to love pickles, which is a pretty good way to get him to eat veggies. And when you do the pickling, you control the salt, sugar, and other junk that enters the mix.

The recipe I’ve developed here is best when left overnight, but the veggies can be eaten after about 3 hours and definitely taste pickled. Leaving them overnight helps the garlic to mellow, which can be considered a kindness to your guests, no? But also feel free to omit the garlic if you must.

And while I haven’t included anything but the pasta, dressing, and veggies in this recipe, you can customize this dish in whatever way suits your family. I make this for the three of us with mozzarella balls or feta. I’ve also thought about searing some salmon and flaking it in there or just opening a can of tuna and dumping that in. Also, the pickled veggies remind me of gardiniera, so I’m sure a salami or other Italian cured meat would be amazing in there. Experiment! Go crazy!

A couple of notes:

  • I opted for scallions here because, though I LOVE a pickled red onion, they turn the pickling liquid (and everything else that’s being soaked) a bit pink.

  • I also used fresh corn because it’s in season and is so sweet and perfect right off of the cob that I can’t imagine not using it. But I’m sure frozen would do the trick too.

  • I give a range of oil and a range of pasta to use here. I used a fancy pasta, which had about 14 oz of dry noodles in the bag, but feel free to use a whole pound. Obviously, the more pasta you use, the less prominent the veggies will be and the more sauce you’ll need and vice versa.

Pickled pasta salad | Me & The Moose. This huge pickled pasta salad is perfect for a crowd because it features plenty of salt, fat, and acid and can hang out in the heat for a long time without going bad. Make it for a party or eat it throughout the week. Or just make the quick pickled veggies and snack on those! #meandthemoose #pastasalad #BBQrecipes #batchcooking #vegan #veganrecipes #pickles #pickledveggies

Pickled veggie pasta salad

Active time: About 30 minutes, mostly spent chopping and mixing
Total time: Anywhere from 3 hours, 15 minutes to 1 week, depending on how much you let the pickles sit
Yield: About 9-10 cups of salad

¾ cup white vinegar
1 ½ Tbsp sugar
¾ tsp salt
3 large cloves garlic, peeled and smashed
½ large bunch scallions (about 4-5 large), trimmed and roughly chopped
1 pint cherry tomatoes, halved  
½ large orange bell pepper, roughly chopped
2-3 large ears corn, with kernels removed (or about 1½-2 cups)
12-16 oz dried pasta (depending on the ratio of vegetables to pasta that you prefer)
1/2- 3/4 cup olive oil
2 Tbsp red wine vinegar
½ tsp Dijon mustard
½ tsp kosher salt
¼ tsp fresh pepper
½ tsp dried or 1 tsp fresh oregano, well minced if using fresh
¼- ½ cup fresh basil leaves, torn

For the pickled vegetables:
In a small bowl, combine the vinegar, sugar, and salt and stir until the sugar has dissolved, about 2 minutes. (You won’t hear any more crunching on the bottom of the container.)

In a large container with a tight fitting lid, add the smashed garlic, chopped scallions, and chopped vegetables. Pour in the vinegar mixture, seal the container, and shake a few times.

Place in the refrigerator and leave for 3 hours or up to 1 week.

For the salad:
Cook your pasta according to package directions in well salted water.

While your pasta cooks, combine the oil, red wine vinegar, dijon mustard, salt, pepper, and oregano in a small container.

Once the pasta is cooked, drain it and add it to a very large bowl. Add half of the olive oil mixture and stir well.

With a large fork or slotted spoon, remove the vegetables from the pickling liquid, transferring as little of the brine as possible (though don’t go crazy). Set aside the garlic cloves and mince the pickled cloves. Add everything to the pasta and stir well.

Add more of the olive oil mixture to taste until you feel that the pasta salad is wet enough.

Mix in and top with the torn basil before serving.

Pickled pasta salad | Me & The Moose. This huge pickled pasta salad is perfect for a crowd because it features plenty of salt, fat, and acid and can hang out in the heat for a long time without going bad. Make it for a party or eat it throughout the week. Or just make the quick pickled veggies and snack on those! #meandthemoose #pastasalad #BBQrecipes #batchcooking #vegan #veganrecipes #pickles #pickledveggies

Coconut creamed corn


Creamed corn isn’t generally considered a “healthy” side. But swap in coconut milk for regular old dairy or a heavy bechamel sauce and you have a much lighter version of this classic that celebrates the beauty of late summer corn.


This dish also comes together in minutes and is full of herbs and aromatics like garlic, shallot, ginger, lime zest, and basil. Add some quick sauteed shrimp, some grilled or roasted white fish, or a rotisserie chicken and you have a very quick dinner filled with healthy fats and real ingredients. You’re also free of gluten, dairy, sugar, nuts, and soy if you have corn leftovers for tomorrow’s lunchbox.


Coconut creamed corn

½ tsp coconut oil
2 medium or 3 small garlic cloves, sliced or minced  
1 very large or 2 smaller shallots, sliced or minced
½-inch piece of fresh ginger, minced or shredded
3 large ears corn with kernels removed from the cob (about 2 heaping cups of kernels)
6 Tbsp coconut milk
Heaping ¼ tsp lime zest
15-20 basil leaves, chopped
¼-½ tsp flaky sea salt

Heat the coconut oil over a medium flame and when hot, add the sliced or minced shallots. Saute for 1-2 minutes, until the shallots are translucent and starting to brown.

Turn the heat down to medium low and add the sliced or minced garlic. Saute for another 1-2 minutes until fragrant. If the onions or garlic brown too quickly, turn down the heat.

Add the minced or shredded ginger and sauté for one more minute.

Add the corn kernels and sauté for 4-5 minutes. Add the coconut milk and let bubble for one minute until the milk has reduced to more of a sauce than a milk, but don’t let it disappear.

Remove from the heat. Add the lime zest, minced basil, salt, and pepper and stir to combine. Taste for seasoning and adjust according to your taste.

Yield: 3 servings


Corn dog fritters


Hey all- it's July 4th, which means you may be feeling somewhat festive (or, at least, someone close to you is feeling festive enough to throw a BBQ. One of my favorite things when we lived in NYC was that Shake Shack would serve the most amazing corn dogs only on Memorial Day, July 4th, and Labor Day.


We've tried to recreate them at home and it's sort of a gross process. The smell of frying oil sticks around in my hair long after the dogs have been consumed. And, they require SO MUCH OIL. I mean, I was theoretically aware of how much was required to properly fry something, but doing it yourself is...jarring. 


So instead, I tossed some hotdogs into my favorite corn fritter recipe, made a few tweaks, and called it a day. These guys are delicious and require a comparatively scant two tablespoons of oil. Use avocado oil and it's even a good fat! And since I've used corn flour instead of wheat flour, these fritters are naturally gluten-free.



A couple of notes:
- Swap out the milk for almond or coconut milk to make these dairy-free.
- Cooking times on these fritters or patties vary widely. I made them once and they browned in less than 3 minutes. If I'm impatient about heating the oil, it takes up to 7 minutes for a golden crust to form.
- We've been getting our eggs from a local farm, so the sizes range from small to ostrich. Not really, but some of the eggs are gigantic. One of the giant ones is sufficient for this recipe, but if yours are a regular uniform size, use two.
- If you can, use fresh corn cut from the cob. It tastes so much better.


Corn dog fritters

½ cup corn flour
¼ cup fine corn meal
½ tsp salt
¾ tsp baking powder
¼ tsp Aleppo pepper, cayenne pepper, or ½ tsp paprika
2 tsp honey
¼ cup milk
1 extra large egg (or 2 large eggs)
1 cup corn kernels (1 large ear)
1 cup chopped hotdogs (2 large)
2 Tbsp avocado oil for frying

Combine the dry ingredients in a large bowl. Add the wet ingredients and mix well. Let sit for about 5 minutes to let the baking soda activate- this is about the time it takes to get the oil hot.

Heat the oil over a medium-low flame until very hot. Add about ¼ cup of the corn mixture (for large patties) or 1/8 cup of corn mixture (for small fritters) and let them brown on one side before flipping, about 2-4 minutes. Flip and cook on the other side until deep golden brown, again about 2-4 minutes.

Serve with ketchup, mustard, and whatever other dipping sauces you might like.

Yield: 6-7 large patties or 14-16 small fritters


Chard, corn, and garlic scape pasta salad


Are you guys ever surprised by your own agency? I feel like I've gotten more on board with the decision-maker role, but some things still catch me off guard. For example, I often forget that I can change the radio station in the car when I hear a song I don't like. I'll listen to something really annoying until it suddenly occurs to me, "I could change this." I'm a weirdo.

That said, you don't have to live with boring basic pasta salad! (In fact, you don't have to bring pasta salad to parties at all, but you'll want to when you read this recipe.)


Pasta salad feels like one of those things that food snobs are supposed to hate. But I'll be honest, my mom makes one that, on paper, sounds gross (pasta, mayo, celery, hard boiled eggs, celery salt, etc), but is actually delicious.


However, more often than not it's included on a BBQ table as more of an afterthought than a star. But this guy right here, is a star. It's nutty, salty, crunchy, tangy, and full of greens. AND, it's vegan. When do you have a pasta salad whose flavor doesn't hinge on some meat or cheese? Use a gluten-free pasta if that fits your dietary needs and everyone is happy.


A few notes:
-None of these veggies need a ton of cooking and I would eat corn raw all summer if you let me. But if you like things more well done, feel free to increase cooking times. Just a note, the more you cook garlic scapes, the mellower the garlic flavor gets, so I would advise against overcooking them lest they lose their kick entirely.
-Don't be afraid of salt here. Since there isn't a traditional sauce or a terribly large amount of oil, the flavor of this pasta hinges on the salt (and the veggies, nuts, lemon, and olive oil, but mostly, the salt). I oversalt the pasta water (use what you normally would and then add another 2 large pinches) and season the veggies as they're cooking and again once you've added all of the ingredients together. It may feel like a lot of salt (and taste throughout cooking and prepping, lest you add more salt than you personally enjoy), but I do think it's necessary to have a hefty amount of seasoning here.


Chard, corn, and garlic scape pasta salad

¾-1 lb dry pasta (in v salted water)
3 Tbsp olive oil, divided
1 large head chard (if less than 8 leaves or if very small leaves, use two heads)
8-10 large garlic scapes
3 medium or 2 large ears of corn
2-3 Tbsp lemon juice
½ cup roasted cashews, roughly chopped
½ cup marcona almonds, roughly chopped
1 cup torn fresh basil
1 tsp kosher salt
Nutty cheese (optional)

Bring water to a boil and cook your pasta according to package directions. Once cooked, drain the pasta and add to a large bowl and toss with 2 tablespoons of olive oil.

While the pasta is cooking, wash and chop the chard, garlic scapes, and corn. In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chard first and allow it to wilt for 1 minute. Season with more salt. Add the garlic scapes and cook both veggies, tossing and stirring frequently, for about 5-7 minutes. Add the corn kernels and cook for another 3-4 minutes.

Add the cooked vegetables to the pasta and olive oil and toss. Add the lemon juice and toss again. Add the chopped nuts and torn basil and toss again. Test for seasoning and adjust with more salt and pepper as needed.

If using, add the cheese just before serving.

Yield: So much pasta salad. But seriously, at least 6 adult servings, more if this as a side dish.


Kitchen clambake


What says summer more than a clambake? NOTHING! Well, maybe BBQ chicken, ice cream, popsicles, hamburgers, hotdogs, corndogs, corn, tomatoes, strawberries, blueberries, s'mores...you get the picture. But, clambakes are pretty darn summery. And did you know how easy they are? Super easy.

We've been using Martha Stewart's method for years and it's a pretty no-fail recipe as long as you cook things in the right order. However, Martha's recipe is HUGE and requires an extra large pot, which we don't have. Also, there are only three of us. So, I've scaled this one back and added some more tips to make sure you aren't overcooking any of the seafood.


Also, this meal is so so quick to prepare and easy to clean up, leaving more time for all things summer.


A couple of notes:
- Feel free to sub in water or stock instead if you want to avoid alcohol. But rest assured that the booze cooks out with the heat AND, the beer is only there for flavoring in the steam; You aren't actually eating it.
- Use the smallest potatoes you can find. If you have even golf ball sized potatoes, I would halve or quarter them to ensure that they cook enough.
- Clean the clams or mussels well. I like to put them all in a large pot of cool water a few hours before we cook them to let the shells open to release the sand.
- Swap in mussels for the clams or use a combination of both, but only use 1 lb. You can also use scallops, squid, or octopus in place of, or in combination with, the shrimp. I don't always love steaming those three because there's a thin margin of error for overcooking and turning them really tough, but if you like their flavor, go for it! But also use a total of 1 lb with those or a combination. 
- Don't skip the garlic butter for serving. This recipe is great without it, but the garlic butter takes it right over the top.
- For a dairy-free option, use clarified butter instead of regular butter. 


Stovetop clambake

1 large onion
3 cloves garlic, smashed
1 cup beer
1 cup water
1 tsp sea salt
1 lb small potatoes (if slightly bigger, like the size of a golf ball, quarter the potatoes before cooking) 
8 oz sausage, cut into chunks (whatever your favorites are: I like chorizo or andouille. Just make sure it’s in a casing)
2 lobster tales (about 8-10 oz total)
1 lb clams or mussels (or a combination)
2-3 ears of corn cut in half or thirds
1 lb shrimp, in or out of the shell

4 Tbsp unsalted butter
1 large garlic clove, minced
Fresh parsley (optional; I left it out because I generally dislike parsley)
1 large lemon
Old bay seasoning

Chop the onions and smash the garlic. Add to a large pot with beer, water, and salt. Bring to a boil. Reduce heat to medium. (You still want some vigorous bubbling, but you don’t want too much of the liquid to evaporate.) Cover with a steamer basket (or, as we did, a small pizza sheet because we couldn't find the steamer basket. Whoops.)

Add the potatoes, sausage, and lobster tails to the steamer. Cook for 5-6 minutes until the shells start to turn orangey red.

Add the clams (or other hard-shelled seafood like mussels) and the corn. Steam for another 6-8 minutes until the shells open. Discard any shells that remain closed.

Add the shrimp (or other soft shelled or de-shelled seafood) and cook for about 4 more minutes until the shrimp is pink all over.  

While making the seafood, melt the butter in a ramekin and add the chopped garlic and parsley (if using). Stir to combine and set aside.

Dump out the seafood, veggies, and sausage onto a large, parchment-covered sheet pan. Sprinkle with old bay seasoning to taste. Serve with lemon wedges, extra old bay, and garlic butter.

Yield: A lot. This recipe comfortably feeds 2 adults and 2 kids, likely with leftovers.