Although it’s traditionally used for steak on the grill, chimichurri is delicious on just about anything, and infinitely adaptable. Try using our bitter lemon vinegar and adding a little dill to use with grilled fish. Use it as a vinaigrette in a chunky salad - all of the herbs make it cling to beets and potatoes without having to emulsify a ton of fat in.

A slightly spicier take on a simple classic. The rendered fat from the chorizo plays nice with the vinegar to dress the pasta. We knew we had to do this once we found out the Organic Butcher was making chorizo with our apple cider vinegar.