Chimichurri - Finely chop 1/4 oz fresh parsley leaves and stem and 1/4 oz fresh mint. Grate 1 tsp. garlic or use 1 tsp. roasted garlic paste (or more to taste.) Add 1 T. oil and 1 tsp. vinegar. Add some salt and pepper. Make more for a table and put in a bowl on the table to top grilled meat.
Agrodolce - Toss roasted vegetables with 2 T. vinegar and 1 T. brown sugar (mixed.) More if cooking for more than two.
