At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans. “It adds a bit of acidity, fat, and richness without overpowering the dish,” he says. And it makes a strong case for using meat in a supporting role to veggies, not the other way around.