Herb-Ginger Chutney : Puree 1/2 cup each fresh basil, mint and cilantro, 1 tablespoon chopped peeled ginger, 1 seeded jalapeno, 2 tablespoons each chopped onion, lime juice and water, 1 teaspoon each ground coriander, sugar and salt, and 1/4 cup vegetable oil until smooth.
Pickle Sauce - Mix 1/2 cup mayonnaise, 2 tablespoons each chopped dill and minced onion, 2 tablespoons chopped sweet pickles or relish, 1 tablespoon ketchup and 1 teaspoon each cider vinegar and sugar.
CILANTRO LIME RANCH DRESSING ¾ cup light mayo ¾ cup greek yogurt (I used fat-free.) 2 tablespoons freshly-squeezed lime juice (about ½ a lime) 1 tablespoon olive oil 1/3 cup milk 1 small bunch (~1/3 cup, packed) cilantro, roughly chopped 2 tablespoons fresh chives, roughly chopped 2 cloves garlic, roughly chopped ¼ teaspoon salt ¼ teaspoon black pepper
Spring Herb Vinaigrette 1/4 cup white wine vinegar 1 Tb Dijon mustard 1/2 tsp salt 1/8 tsp freshly ground pepper 1/2 cup extra virgin olive oil 1/2 cup loosely packed chives, mint, and basil, finely chopped 1 small shallot