Sauces/301 recipes

Sautéed chicken, broccoli, zucchini, and sun-dried tomatoes tossed in a light cream sauce with red pepper flakes, served over linguine. A veggie-loaded pasta dinner in 30 minutes.

Halibut piccata broiled with Parmesan and served with a white wine, lemon, and caper sauce. A lighter fish take on classic chicken piccata ready in 30 minutes.

Scalloped asparagus layered with sharp cheddar cheese sauce and toasted almonds. Microwave method makes this creamy side dish ready in 30 minutes.

Tuna kebabs alternate fresh tuna and artichoke hearts on bamboo skewers, brushed with a Shanghai-spiced peanut, tamari, and ginger sauce, then broiled until just opaque.

Microwave lobster newburg: the classic creamy lobster and sherry sauce ready in 30 minutes from the microwave. Served over rice or toast points for a quick but elegant dinner.

Hot turkey sandwiches on Italian bread with a Monterey Jack cheese sauce, sliced tomatoes, and sauteed onions. Made entirely in the microwave in about 30 minutes.

30-minute vegetarian chili with kidney beans and great northern beans simmered in tomato sauce, spooned over fluffy rice. Quick, low-cal, and full of flavor.

Chinese-style crispy string beans flash-fried in a wok then tossed with soy sauce, sherry, garlic, minced pork, and sesame oil. A savory, blistered side dish ready in 30 minutes.

Baked flounder fillets in a browned butter sauce with garlic, white wine, lemon, and parsley. Ready in 30 minutes and works with any white fish. Quick, elegant weeknight dinner.

Pork tenderloin medallions seared golden and served with a rich port wine pan sauce. An elegant, restaurant-quality dinner ready in under 30 minutes.

Cornmeal-crusted trout pan-fried in butter and finished with a brown butter hazelnut sauce with lemon juice and parsley. Crispy coating, nutty sauce, and bright acid in every bite. Ready in 30 minutes.

Calves liver stroganoff with sautéed mushrooms, onions, and white wine in a tangy low-fat yogurt sauce over noodles. A lighter, iron-rich spin on the classic in just 30 minutes.

Veal scaloppine pounded thin, pan-seared in butter and olive oil, then finished with a lemon, caper, garlic, and parsley pan sauce. Classic Italian technique, ready in 30 minutes.

Emu steak au poivre with crushed peppercorns, cognac pan sauce, and heavy cream. A classic French technique applied to lean, red emu meat. Ready in 30 minutes.

Italian grilled tuna steaks marinated in olive oil and lemon, then grilled over high heat and finished with a warm caper-oregano-roasted pepper sauce. Fresh, bright, and done in 30 minutes.

Butter-seared shrimp with fennel and lemon, topped with a tangy pineapple-ginger sweet and sour sauce. A 30-minute seafood dinner that bridges Italian scampi and Asian flair.