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Summer Sides Take Center Stage

Side dishes are powerful players, taking advantage of the season’s fresh produce and adding color and flavor to your summer picnics and barbecues. This month, we’re sharing some recipes for some vegetable sides that might just steal the show.

• To stay cool on those hot summer days, add some recipes to your repertoire that don’t need heat to prepare, like Zucchini Slaw, made with shredded zucchini, cabbage and carrots dressed with Kikkoman Rice Vinegar and Soy Sauce, celery seed and mustard.
• For care-free cooking and clean up, try Haole-Style Yams with Pineapple Butter. Wrap yams in foil and place on a hot grill. When they’re tender, simply pull back the foil and spoon on a sauce made with crushed pineapple, butter and Kikkoman Teriyaki Baste & Glaze.
• Summer’s bounty of fresh sweet corn is great for grilling. To make Savory & Sweet Summer Corn, place shucked corn directly on the grill, or cook it in the husks—just pull back the husks, remove the corn silk and soak the cobs in cold water for about 15 minutes. Wrap the husks back around the ears and grill—the brief soaking helps the corn cook. For the final touch, mix softened butter or margarine with Kikkoman Soy Sauce—use low-sodium or gluten-free soy sauce if you like—and slather it on the corn after it’s cooked. Yum!
• Do-ahead side dishes make summer cooking a breeze, whether you’re grilling in the backyard, in the park or at the beach. A Refreshing Cold Noodle Salad loaded with cucumber, carrots and green onions and tossed with Kikkoman Ponzu complements pretty much any kind of meat, poultry or seafood you’re grilling.