Chimichurri

Photo: J Muckle/Studio D

1. Roast Chicken
Serve it with chimichurri, the Argentine condiment that's made from herbs, garlic, oil, and vinegar. I add roasted jalapeños and red wine to mine for extra punch, and I use it on steak, too.
Mushroom

Photo: J Muckle/Studio D

2. Burgers
Add diced portobello or cremini mushrooms. They bring a great flavor to the meat, and the moisture they add is especially helpful if you're making turkey burgers, which tend to be dry.
Mustard

Photo: J Muckle/Studio D

3. Mac and Cheese
Try using gruyére—it's a wonderful melting cheese with a nutty flavor. I also mix in a few spoonfuls of dijon mustard and top with bread crumbs and fresh Parmesan before baking. That's the best part.
Salsa

Photo: J Muckle/Studio D

4. Meatloaf
"Instead of glazing the meat with the traditional ketchup before or after baking, warm up a good salsa with chipotle and slather on top, which will add a fresher, smokier taste to the dish.
Pickled veggies

Photo: J Muckle/Studio D

5. Pork Chops
Giardiniera, the spicy pickled veggies you buy in jars, are great with pork. Brown a few chops on the stove, then pour a jar of giardiniera into the pan, liquid and all, and simmer. Cook until medium, ten to 15 minutes.

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