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"This recipe is from What's Cooking Indian by Shehzad Husain. We tried this tonight with some samosas, and it was really great, definitely worth making because it's cheap and easy."

Ingredients: cilantro, tamarind paste, salt...

"This is adapted from a Cooking Light recipe. It is great with roasted meat. It would also be good as a spread for appetizers or at breakfast."

Ingredients: coriander, pitted dates...

"I originally got this out of Eating Well magazine, but have tweaked and played with it a bit. I always make a batch to serve with soft cheeses, like real Gorgonzola, Brie--or Sean's favorite, Fromage di Afinois. Really, really good. Can use with just about any kind of dried fruit, though DH insists you can't do it without at least the apricots...."

Ingredients: dried apricots, dried pear halves...

"From Prevention Magazine. My rhubarb is just a few inches high, but this sounds like something I would enjoy with chicken or pork."

Ingredients: cider vinegar, cilantro...