679 basic sauce recipes

Pasta stuffed pizza-style, jumbo pasta shells filled with shredded zucchini, torn pepperoni and Italian bread crumbs, baked under tomato sauce, mozzarella and Parmesan. A pizza-night mashup in shell form.

Kasha with sauteed onions, carrots, celery, and garlic, seasoned with soy sauce and tahini for a nutty, savory vegetarian main dish. Hearty buckwheat groats in 30 minutes.

Thai peanut noodles with coconut milk and cabbage. Creamy peanut butter sauce with curry, lime, and fresh herbs coats pasta for an easy 30-minute dinner. Serves 4.

A great side dish that can be made, courtesy of your crockpot. Just in time for Thanksgiving!

Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.

Creamy lima bean soup blended smooth with carrots, mushrooms, and soy sauce. A hearty vegetarian soup with an earthy, savory depth from five cups of mushrooms.

Mozzarella stuffed turkey burgers hide a basil-mozzarella pocket inside lean turkey patties, topped with a quick sun-dried tomato marinara and served on toasted focaccia. A restaurant-style Italian burger for 4.

Eggplant lasagna with broiled eggplant and zucchini layered with ricotta, mozzarella, Parmesan, and spaghetti sauce. A no-noodle, low-carb lasagna that freezes well.

Chickpeas in spicy tahini sauce with salsa, lemon, tamari, and arrowroot for a thick, glossy coating. A vegan, high-protein main dish cooked from dried chickpeas.

A spicy dinner for those who can handle the fire, but enjoy the flavor. Warning..Don't try unless you know you can eat hot and spicy foods.

Elizabeth Taylor's chili topped with golden cornbread, baked right in one casserole dish. Ground beef simmers in tomatoes, chili powder, and a splash of red wine vinegar for bright, bold flavor.

Italian beef eye of round marinated in vinegar, Worcestershire, and oregano before roasting. Sliced thin and served on poorboy buns with savory au jus sauce.

Quick vegetarian chili with kidney beans, six vegetables, and a tomato-chili base ready in 30 minutes. Packed with carrots, zucchini, peppers, and celery.

Bow tie pasta and tender broccoli bake in creamy Alfredo sauce with roasted red peppers and basil. Parmesan browns on top for a bubbly, golden crust.

Jumbo pasta shells stuffed with ricotta, broccoli, and sauteed mushrooms, baked in tomato sauce. A lighter Italian-style vegetarian dinner with no added oil.

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.