Rhubarb Chutney

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
Coarse salt
1/3 cup dry white wine, such as Sauvignon Blanc
1/3 cup golden raisins, coarsely chopped
1/2 cup sugar
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick

Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.

Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.

Serve on crackers or bread with cheese as a delicious option.

--from Martha Stewart

Garlic anchovy dressing

2 anchovy fillets (don't be afraid to add more)
2/3 C olive oil
2 garlic cloves crushed
fresh or dried thyme
A few basil leaves (optional)
Pinch of red chile flakes
1 tsp dijon mustard
2 tsp cider or while vinegar
Fresh ground pepper

Blend all of the ingredients in a blender until smooth. Allow the 
dressing to stand for 30-60 minutes before serving.

Serve with fresh raw veg--white turnips, asparagus, radishes, carrots or whatever is in season.

--from River Cottage/Hugh Fearnley-Whittingstall

Garlic/Chive Greek Yogurt Dip

1 cup Greek yogurt
2 medium cloves garlic, minced
1/2 teaspoon kosher or sea salt
1/2 teaspoon cayenne pepper
Fresh cracked black pepper, to taste
1 tablespoon chopped chives

In a bowl mix together all ingredients until well combined. 
Taste for seasoning and adjust if necessary. Chill before serving.
Serve with fresh raw veg