For us, summer means BBQ’s on repeat. That said, there’s always room for new inspiration and updated classics regarding the sides we serve. Fresh corn with zucchini, and smetana. Gigantes in broth with Parmesan, and Crispy salad with croutons and creamy dressing.

Here are three perfect little dishes by Micis and Clara Öhrn, to serve with your favorite things from the grill.

Fresh corn with zucchini and smetana

(Recipe inspired by podcast Recept tack?!)

Ingredients:

3 medium sized fresh corn on the cob

1 medium sized zucchini

2,5 dl smetana or creme fraiche

Sage

Butter

Parmesan

Salt and pepper

Lemon zest

How to:

Remove the corn kernels from the cob.

Cut zucchini into small pieces

Fry sage in neutral oil. The sage is ready when it stops sizzling.

Fry corn until golden. Fry zucchini until golden. Add salt and pepper.

Brown butter

Scoop up smetana on a plate. Add salt, pepper and lemon zest to taste.

Add corn and zucchini.

Top with fried sage, browned butter and Parmesan.

Gigantes in broth with Parmesan

Ingredients:

Broth:

1 yellow onion

1 clove of garlic

2 bay leaves

1 tsp black pepper corns

1 dl white wine

3 sprigs of fresh thyme

5 dl water

25 g butter

Salt

Beans:

350 grams of large white beans (gigantes)

1 leek

Parmesan

Olive oil

How to:

Add all the ingredients for the broth in a sauce pan and let simmer until reduced. Add salt to taste.

Cut leek into pieces and sauté in butter until softened.

Add beans and broth.

Serve with a generous amount of Parmesan, freshly ground black pepper and olive oil.

Crispy salad with croutons and creamy dressing

Ingredients:

Crispy lettuce such as Romain, gem, iceberg

Cherry tomatoes

Avocado (optional)

Cucumber

Stale white bread for croutons

Garlic

Olive oil

Salt and pepper

For the dressing:

1 dl mayo

1 dl crème Fraiche

2 tbs lemon juice

1 small clove of garlic

3 tbs nice olive oil

Salt and pepper

Splash of water

How to:

Cut tomatoes in half and place in an oven safe dish. Add two whole cloves of garlic, olive oil, salt and pepper, a teaspoon of sugar and a few sprigs of fresh thyme.

Bake in the oven at 90 degrees c for at least 2 hours.

Cut bread into small pieces and fry with a clove of garlic, salt and thyme in oil until golden.

Place croutons on a dish with paper until crispy.

Tear lettuce into smaller pieces. Peel the cucumber and remove the core. Cut into bite sized pieces. Slice avocado.

Combine all the ingredients for the dressing.

Assemble your salad and top with croutons and dressing. Toss right before serving.

Shop the look