Let the side dishes take center stage

Elevate your summer grilling experience by making side dishes the star of the meal, as suggested by Dagens Nyheter's Jens Linder. He advocates for a thoughtful combination of textures and flavors, ensuring a balance of soft and crisp, buttery and tangy elements to perfectly complement barbecued fare.

Linder's culinary suggestions include an Asian-inspired sweet potato dish. By first oven-baking sweet potato wedges and then tossing them with a hot Asian dressing, the natural sweetness of the root vegetable is expertly balanced with a vibrant kick of heat and freshness. This versatile side is recommended as a perfect accompaniment to any grilled dish, with a special note to use Turkish or Korean chili flakes for their richer aroma.

Another appealing option is "buttery beans," described as a predominantly green and mild dish that is surprisingly delicious. Linder notes that this can be prepared in various ways, sometimes incorporating peas, and is a quick and easy preparation. He also offers a "cabbage crisp with two sauces," featuring a combination of pak choi, fennel, and red cabbage that has become a family favorite, particularly during the summer when cabbage is at its most tender and mild.

The inspiration for the cabbage salad draws from a kebab side dish found at a gas station, while the chili ripple element is based on Chinese chili oil, now readily available in many grocery stores. These recipes emphasize fresh ingredients and bold flavors, transforming simple grilled meals into memorable culinary events.