This time of year, I make it a point to do as much of my grocery shopping as possible at the farmers’ markets.

For instance, I pick up fresh bread, salad greens, seasonal veggies, herbs, mushrooms, eggs and meat. A number of condiments are there as well, such as jam (Bonnie Henshaw has excellent jam at Haymarket and College View Market), honey, assorted pestos, meat rubs, seasoning salts and Italian dressings. Though as much as I like purchasing these items from vendors, I also like to make my own sauces. Listed below are some recipes that I’ve used many times.

Vinaigrette for Roasted Veggies or Greens

¼ C extra virgin olive oil

2 T maple syrup

2T cider vinegar

1 T dijon mustard

¾ tsp. chili powder

¼ tsp. pinch of salt

¼ tsp. Cumin

⅛ tsp. Cayenne pepper

In a small bowl, whisk syrup, vinegar, mustard, chili powder, salt, cumin and cayenne pepper together. Slowly whisk in the extra virgin olive oil until all is incorporated.

Recipe courtesy of Health Magazine

Citrus sauce for Artichokes

1 shallot, finely minced (about 1 T)

Juice of ½ a lemon (about 2 T)

Juice of ½ and orange (about 2 T)

1 T finely chopped herbs: fresh chives and mint

Pinch of sea salt and freshly ground black pepper to taste

5 T of neutral-flavored oil (colza, sunflower, or corn oil)

In a small bowl, macerate the minced shallot in the lemon and orange juice. Add the chopped herbs, salt and pepper. Then whisk the oil into the aromatic citrus mixture in small amounts, emulsifying the dressing into a silky texture. Adjust the salt and pepper as needed and serve on the side with the warm cooked artichokes. When it comes to artichokes, there is no substitute for garlic butter or homemade mayonnaise, but if you want to keep it light, this vinaigrette is a good choice.

Recipe courtesy of Kate Hill

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Barbecue Sauce

Prepare two days ahead if possible for the flavors to meld.

2 C ketchup

½ C minced red onions

1 quart water

1 C cider vinegar

2 T paprika

1 T honey

¼ C each dark brown sugar

¼ C chili powder

¼ C lemon juice

¼ C worcestershire sauce

3 cloves of garlic, very finely minced

Combine all the ingredients in a heavy saucepan. Bring to a slow boil; cook until thickened (25-30 minutes), stirring constantly to prevent the sauce from scorching. Strain into a bowl to remove the onion and garlic. Cool, then refrigerate.

Makes 4 ½ C and freezes well.

Roasted Red Pepper Vinaigrette

Mix chopped roasted red pepper with white wine vinegar, minced garlic, chopped flat-leaf parsley, extra-virgin olive oil, salt and pepper.

Lemon Parmesan Dressing

Mix fresh lemon juice and freshly grated Parmesan cheese with mayonnaise, minced garlic, extra-virgin olive oil, salt and pepper.

Chickpea Vinaigrette

Mix coarsely mashed chickpeas with sherry vinegar, minced shallots, chopped chives and parsley, extra-virgin olive oil, salt and pepper.

Recipes courtesy of Food & Wine Magazine

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