Here’s a free monthly Mediterranean diet meal plan! It’s got lots of recipes, inspiration, and planning ideas to help you create a month of healthy meals.
Need healthy food to cook this month? Alex and I have spent years decades creating recipes for healthy meals, in our cookbooks (Pretty Simple Cooking and A Couple Cooks) and here on this website. Along the way we’ve become experts in Mediterranean diet recipes, devoting our careers to connecting people to everyday healthy recipes.
So here’s a free 4 week Mediterranean diet meal plan, designed to do exactly that! The goal of this plan is to help you make a sustainable practice of cooking and eating healthy food at home. In the process, we hope you’ll become inspired and find a handful of recipes you’ll make again and again.
Is this Mediterranean diet meal plan right for you?
This Mediterranean diet meal plan is right for you if you eat a variety of foods but want to focus on veggies. This meal plan includes fish, shellfish, chicken, vegetarian, and plant based / vegan recipes. If you eat exclusively vegetarian or vegan, choose our 28 Day Vegetarian Meal Plan, 28 Day Vegan Meal Plan, or 28 Day Plant Based Diet Meal Plan.
If you have a very specific diet or health condition, consult a medical professional to understand whether these recipes are right for you.
What makes our Mediterranean diet meal plan different?
One problem with standard meal planning calendars and weekly meal plans is that they offer no flexibility. Many meal plans call for cooking something new every day of the week. They’re overwhelming with the amount of food prep! Many also don’t account for your schedule: what if Monday nights I have a weekly meeting where I eat dinner? Or this Friday night I’m going out with friends?
Here’s what makes our Mediterranean diet meal plan different:
It focuses on dinner ideas. Dinner is the main meal where Alex and I cook and get the majority of our nutrients for the day. Our approach is this: Go big on dinner. Go super simple on breakfast and lunch. At the bottom of the meal plan you’ll find lists of healthy breakfast ideas, snack ideas, and lunch ideas.
The approach: Pick 3. Each week, we offer 3 healthy dinner ideas. You can make them on any day that week! This encourages you to customize the ideas based on your schedule and particular tastes, and to eat up leftovers.
Repeat your favorites! Offering only 3 dinner ideas encourages you to make dinner ideas you liked from previous weeks.
How to use this meal plan
Before you start: here’s how to use our Mediterranean Diet Meal Plan!
Pick at least 3 dinner ideas. Alex and I don’t cook every night! We make enough for leftovers and eat them throughout the week, sometimes re-purposing them in new ways. For this meal plan, pick 3 days that you want to cook dinners. Fill in the other days with eating leftovers, “clean out the fridge” meals, or allowing for meals out. If you need more healthy dinner ideas for that week: pick another one of our other Dinner Recipes, or our 28 Day Healthy Meal Plan and 28 Day Pescatarian Meal Plan.
Fill in breakfast, lunch, and snacks ideas. We like to keep breakfast, lunches, and snacks SUPER simple. If possible, things that don’t use recipes are great: like carrots and hummus, English muffins with peanut butter, yogurt with fruit. Doing this, we save our cooking energy for dinner.
Read the meal prep planning notes. Below each week of healthy dinner ideas, we’ve included some meal prep planning notes to help with ways to make ahead or prep in advance.
Mediterranean Diet Meal Plan
Dinner Ideas Week 1
*Pick at least 3 dinners to cook at home on the days for Week 1! On days you’re not cooking, use up leftovers or do “clean out the fridge” meals, and allow for meals out.
Mediterranean Bowls: You can make the tzatziki sauce in advance and refrigerate until serving. You could make the quinoa in advance and refrigerate; consider making a big pot of quinoa and use it in the Salmon and Mediterranean Bowls.
Salmon: If using frozen salmon, make sure to refrigerate the night before. It’s an easy recipe so not much can be made in advance. (The caper butter could be, but you’ll have to re-melt it anyway.) You can make the quinoa in advance and refrigerate: wait to mix it with the pesto until the day of serving.
Vegan Fettuccine Alfredo: Make the sauce in advance and refrigerate until serving. Reheat and serve with fresh cooked pasta for a quick and easy meal. Make the salad while the pasta boils.
Shrimp and Orzo: If you’re using frozen shrimp, throw it in the refrigerator the night before.
Dinner Ideas Week 2
*Pick at least 3 dinners to cook at home on the days for Week 2! On days you’re not cooking, use up leftovers or do “clean out the fridge” meals, and allow for meals out.
Sheet Pan Dinner: Chop the veggies in advance, then just pop them in the oven the day of serving. Or, you can roast them in advance and just reheat in a 350 degree oven until heated through, about 10 to 15 minutes. You also can make the rice or quinoa in advance and reheat prior to serving.
Lentil Sloppy Joes: Cook the lentils in advance, then make the sauce the day of. Even better, make the entire filling in advance (it tastes better as it sits). If you’re serving with Pickled onions, make those in advance too.
Nicoise Salad: This classic French salad has lots of components, but they can all be made ahead! Make the hard boiled eggs, beans, potatoes, and lemon vinaigrette in advance and refrigerate until serving. Make sure to let the dressing come to room temp before serving.
Dinner Ideas Week 3
*Pick at least 3 dinners to cook at home on the days for Week 4! On days you’re not cooking, use up leftovers or do “clean out the fridge” meals, and allow for meals out.
Make again! 1 or 2 favorite dinner ideas from Week 1 or 2
Leftovers from above*
Meal Plan Prep Notes
Shrimp Fra Diavolo: If you’re using frozen shrimp, throw it in the refrigerator the night before. For the arugula salad, use store-bought boiled beets for easiest prep.
Lentil Soup: You could make the entire soup in advance and refrigerate: it saves well. (Leftovers also freeze well.) Or you could chop the veggies in advance to speed up prep.
Chickpea Burgers: These save well! Make the entire burger in advance and refrigerate or freeze until serving. Consider making a double batch. You can also make the shiitake bacon in advance. For gluten-free, serve without the bun or on a salad with tahini sauce drizzle.
Chicken Meatballs: Use your favorite jarred marinara sauce for easy prep. These are easy to make in advance and refrigerate.
Healthy Dinner Ideas Week 4
*Pick at least 3 dinners to cook at home on the days for Week 4! On days you’re not cooking, use up leftovers or do “clean out the fridge” meals, and allow for meals out.
Make again! 1 or 2 favorite dinner ideas from Week 1, 2 or 3
Leftovers from above*
Meal Plan Prep Notes
Tilapia: If using frozen fish, make sure to refrigerate the night before. The broccoli comes together quickly and you can make it while the fish bakes.
Curry: This one is quick to put together, but you could chop the veggies in advance and refrigerate. Make the Basmati Rice in advance. To reheat: place in a pan with a splash of water and simmer until it’s heated through and moist.
Tuscan Soup: This soup is pretty quick to whip up, but you could chop the vegetables in advance and refrigerate to save a few minutes on prep.
Here are lots of simple ideas for healthy Mediterranean diet breakfasts! Pick any of these to eat throughout the week. We’ve offered quite a bit of options to account for your breakfast tastes and style. Do repeats as much as you’d like!
Lunches can be hard, especially if you’re eating at your desk! Again, our philosophy for lunches is: keep them very simple, without a recipe if possible. Pick any of these Mediterranean Diet Lunch Ideas to eat throughout the week.
Click here to purchase our 4 Week Mediterranean Diet Meal Plan! It includes 30 recipes and arrives in an ad-free, printer-friendly digital file.
Did you like this Mediterranean diet meal plan?
We’d love to hear your feedback on this Mediterranean diet meal plan: let us know in the comments below (or click the heart below). And let us know if you have any questions!
Make this breakfast pizza with scrambled eggs, colorful veggies, and melty mozzarella. It’s a brunch-ready recipe that’s easy to customize and prep ahead!
So there’s a vendor at our local farmers market that sells these amazing breakfast pizzas topped with scrambled eggs and veggies. The steaming slices smell absolutely incredible, so I decided it was finally time: time to create my own version of this recipe!
This breakfast pizza is perfect for a weekend brunch. You can make it with homemade or store-bought pizza dough (I love it with our thin crust pizza dough), but you can also take shortcuts like pita pizza or naan pizza. Whether you’re feeding a crowd or just making Saturday feel special, this recipe will not disappoint.
Why You’ll Love This Recipe
Fun brunch idea: I’ve found this recipe is extremely crowd-pleasing for everyone from kids to adults
Vegetarian with sausage-inspired flavor. A teaspoon of fennel seeds gives this pizza a satisfying depth without any meat.
Totally customizable. Swap in different veggies, add shredded cheese varieties, or toss on actual breakfast sausage if that’s what you love.
Make-ahead friendly. The dough and sauce can be prepped in advance, so assembly isn’t too hard: or you can try my cheater methods!
How to Make Breakfast Pizza
Here is the basic idea for breakfast pizza, or jump to the recipe below if you’re ready to get started!
Start with a preheated pizza stone. Place your stone in the oven and let it heat at 500°F for at least 30 minutes before the pizza goes in. This makes that crispy-on-the-outside, chewy-on-the-inside crust.
Scramble the eggs fresh, and pull them early. Whisk the eggs, heat olive oil in a small skillet over medium heat, and fold the eggs slowly into soft curds. Remove them from the heat just before they look done.
Prep the sauce and toppings. Make the homemade pizza sauce (you’ll thank me later) and chopped the veggies.
Use a light hand with the sauce. A thin, even layer of pizza sauce is all you need. Spread it using the back of a spoon into a thin layer.
Assemble and slide. Dust your pizza peel generously with semolina or cornmeal. Stretch the dough onto the peel, then layer the toppings. Slide it onto the hot stone and bake 5–7 minutes until the cheese is bubbling and the crust is golden.
This breakfast pizza recipe is customizable based on your needs and tastes:
Dough & Crust
Homemade pizza dough is my top choice: it uses Tipo 00 flour, which creates a supple, stretchy dough with a light texture. A stand mixer makes it easy, but you can also knead by hand.
Thin crust pizza dough is another top contender: this is the type closest to my original farmer’s market pizza inspiration. This version rolls out thinner and is slightly easier to handle.
Sheet pan pizza is great for feeding a crowd! It makes the equivalent of 3 medium pizzas and is very easy to work with: you also don’t need a pizza stone.
Pita pizza or naan pizza are great for quicker morning pizzas, especially perfect for serving kids.
Store-bought pizza dough works great in a pinch: look for it refrigerated at most grocery stores. Let it come to room temperature for at least 30 minutes before stretching.
Topping Swaps
Add Parmesan cheese sprinkled over the top
Add crumbled breakfast sausage or plant-based sausage
Add a garnish of fresh herbs like basil or chives before serving
Make-Ahead & Meal Prep Tips
There are a few things you can do in advance to make assembly quicker: especially if you have hungry mouths to feed in the morning:
Pizza dough: Make it 1–2 days ahead and store it in an airtight container in the refrigerator. A longer cold rest actually improves the flavor: the dough becomes more complex and slightly tangy. Pull it out 30 minutes before you want to use it so it can come to room temperature.
Pizza sauce: My homemade pizza sauce keeps in the refrigerator for up to 1 week.
Veggies: Dice the bell peppers and slice the red onion the night before. Store them in the fridge: it makes assembly the next day so much faster.
Eggs: I’d recommend scrambling eggs right before baking. But if you like, you can try scrambling the night before and bringing to room temperature before topping.
Storing & Reheating Leftovers
Breakfast pizza stores airtight in the fridge for up to 2 days.
To reheat, place slices on a baking sheet in a 375°F oven for a few minutes until warmed through and the crust crisps back up. You can also use a skillet over medium-low heat with a lid.
Dietary Notes
This breakfast pizza recipe is vegetarian.
Frequently Asked Questions
How do you make a healthy breakfast pizza?
Load up on veggies: bell peppers are an excellent source of vitamin C, and adding spinach or mushrooms boosts nutrients further. You can also reduce the mozzarella cheese slightly for a lighter spin. Using the Thin Crust Pizza Dough also helps, since the amount of dough is less per serving.
Is breakfast pizza a Midwest thing?
Apparently breakfast pizza has strong roots in Midwest diner and school cafeteria culture: people who grew up in states like Iowa, Minnesota, or Wisconsin have memories of it on a cafeteria tray or at a weekend diner. It’s often made with a crescent roll dough base, scrambled eggs, breakfast sausage, and cheddar cheese.
What should I serve with breakfast pizza?
For a full brunch spread, I love pairing it with a simple arugula salad or fresh fruit. A pitcher of juice, a pot of good coffee, or a strawberry smoothie and you’re set.
If it’s more of a breakfast for dinner situation, try serving it with a simple side salad recipe.
Make this breakfast pizza with scrambled eggs, colorful veggies, and melty mozzarella. It’s a brunch-ready recipe that’s easy to customize and prep ahead!
Scramble the eggs: In a medium bowl, crack the eggs and whisk them together until well-beaten. Add 1 pinch kosher salt. In a small skillet, heat the olive oil over medium heat. Tilt the pan to ensure the entire pan is coated in the oil. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, and remove them from the heat just before they are fully hardened. Break the eggs into smaller crumbles with the spatula.
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Add the mozzarella cheese. Top with the, peppers, red onion, and scrambled eggs. Sprinkle with fennel seeds and a few pinches of kosher salt.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.
Notes
No pizza stone? Use a baking sheet. A pizza stone gives the best crispy crust. Or, make sheet pan pizza instead.
Thin crust option: Use the Thin Crust Dough recipe for a lighter base that’s easier to work with.
Store-bought dough shortcut: Refrigerated pizza dough from the grocery store works fine. Let it come to room temperature for 30 minutes before stretching.
Make it meaty: Add cooked and crumbled breakfast sausage or plant-based sausage before baking.
Here are the essential sauce recipes every home cook needs! From classic Italian tomato sauce to creamy tahini and green chimichurri, this list works for nearly every occasion or taste.
Need a great sauce to liven up your meal? When I started learning to cook, I realized the power of a sauce to turn something meh into something great. A two-minute tahini sauce can make a grain bowl feel restaurant-worthy, and a garlicky chimichurri turns a basic chicken into something fantastic.
After over a decade of recipe writing for this website and my cookbooks, I’ve rounded up a list of my top 50 essential sauces. This includes the best pasta sauce recipes, dipping sauces, marinades, and drizzles for salmon, chicken, tacos, and more. From light and creamy to rich buttery to tomato-based, there’s something for every type of meal!
This tomato sauce recipe is my kitchen staple: it comes out velvety and tangy, bright from the tomatoes and smooth from the olive oil. Based on an Italian grandmother’s recipe, it uses simple ingredients to make culinary magic. Swirl it into pasta, spread it on pizza, or use it as a marinara dipping sauce.
Want an easy way to take a meal from meh to stunning? Try this chimichurri sauce recipe! This Argentinian sauce is simple to whip up and adds bright, garlicky flavor to grilled meats, chicken, fish or vegetables. It takes grilled salmon to new heights, and makes grilled or roasted vegetables sing.
Here’s a key sauce recipe every cook should have in their repertoire: Tahini Sauce! It’s rich, creamy, zingy and ideal for drizzling on just about anything. Try it on a falafel bowl or a grain bowl, on roasted sweet potatoes, on a sandwich, even as a French fry dip.
Here’s a rich and creamy sauce recipe that’s perfect for salmon, fish or veggies: lemon dill sauce! This one requires no cooking at all. All you need is 5 minutes to stir it together in a bowl! The amount of flavor you’ll get from the humble ingredients will blow you away.
This bright red Spanish sauce recipe is bursting with flavor: tangy, garlicky, savory, sweet, zingy and earthy all at once. Serve it with grilled or roasted vegetables, fish, chicken, bread or really anything that needs a little sparkle.
Got fresh basil? This classic Italian sauce is savory, garlicky, creamy, peppery, and you can slather a smear on anything. Use it on pasta, pizza, chicken, shrimp, and more. It's easiest when you have a load of fresh basil, but you can make this ubiquitous sauce recipe anytime.
You’re going to want to bathe in this sauce recipe! It’s creamy, savory, fresh, and tangy all at once. You can drizzle it on salads like my Mexican side salad, tacos or enchiladas, or burrito bowls! Or use it as a dip for fries. It’s multi-purpose and it takes only 5 minutes to blend up.
Here’s a delicious sauce recipe everyone should know how to make: cream sauce! This luscious sauce is perfect for pasta and is ready in 10 minutes. It’s simple to whip up by making a roux. Milk is all you need for this garlic cream sauce, then add a sprinkle of Parmesan cheese at the end.
Here’s an Italian staple pasta sauce recipe: Pomodoro Sauce! This classic Italian sauce recipe is pure in its simplicity: simmering tomatoes and a few aromatic vegetables make a straightforward yet nuanced flavor. It takes a little time to simmer, but it’s well worth it for the ease of this recipe: and the bold flavor!
When it comes to iconic yogurt-based dipping sauces, tzatziki sauce is at the top of the list! This famously creamy and garlicky Greek cucumber sauce is commonly served as a dip with pita or veggies, or a sauce with falafel or gyros: but it works with just about anything!
This peanut sauce recipe is simple, creamy, and absolutely irresistible! It’s savory, sweet, salty, sour, and a little spicy all at once: perfect for dipping spring rolls, lettuce wraps, shrimp, a veggie tray, or anything that needs a flavor boost.
Need a simple, homemade sauce that will dress up any meal? Try this Honey Garlic Sauce recipe! It comes together with just 8 ingredients in less than 10 minutes, making it an easy, no-hassle sauce for quick meals. You’ll want to paint a swath of this sticky, flavor-popping sauce on just about anything! It’s great for salmon, chicken, stir fries, and more.
Looking for a sauce recipe that’s packed with flavor? Try this Lemon Butter Sauce! It’s garlicky, rich, acidic, and bright: ideal for drizzling over a piece of salmon or roast chicken. It’s so simple to whip up: in just 5 minutes, you’ve got a sauce that tastes like pure gold.
This irresistibly zingy and balanced sauce stars two types of mustard, mayonnaise and honey. It comes together in just 1 minute, and the flavor is divine! Use it for dipping vegetables or wings, or slather it on sandwiches and burgers.
Here’s a white wine sauce recipe for pasta, chicken or fish that’s easy to make and makes the most beautiful flavor. The dry white wine makes it taste like it’s from a fancy restaurant…but it’s easy to make at home in just 15 minutes! The flavor tangy from the wine and savory from the Parmesan cheese.
This tahini yogurt sauce is my go-to sauce and dip! It’s irresistibly creamy and takes just 2 minutes to whip up. I like using it as a sauce for grilled vegetables, chicken, or seafood, or topping it with tomato confit as a tasty appetizer.
Need a delectable dipping sauce? This lemon pepper sauce is full of zingy, zesty flavor, but requires only 5 minutes and 5 ingredients. The butter is savory and creamy, punctuated by the zingy lemon and hint of spicy black pepper. It’s perfect with salmon, shrimp, wings, roasted vegetables, or anything that needs a little kick!
This creamy Horseradish Sauce pairs sour cream cream, mayo and a hint of Dijon and vinegar with the spicy zing of prepared horseradish. To say it’s irresistible is an understatement! It’s traditionally served with steak or prime rib, but use it to add flair to just about anything: baked potatoes, roasted vegetables, grilled salmon, and more.
Aioli sauce is one of those basic kitchen skills that all home cooks should know! This rich French dipping sauce makes French fries into a revelation, and instantly makes a sandwich taste gourmet. You can find it at restaurants or on the shelves in gourmet grocery stores. But for the best flavor, of course: make it homemade!
Looking for a sauce that works for vegetables, chicken, fish and everything in between? This garlic butter sauce tastes like pure gold, and it’s the dipping and drizzling sauce you’ve been waiting for. It’s rich and salty, with a burst of pure garlic flavor.
Looking for a flavor-packed sauce that takes just a few minutes to make? This roasted red pepper sauce is full of zingy flavor, no cooking required! Throw a few ingredients into a blender and it makes a bright orange, tangy garlicky sauce. It’s extremely versatile: use it for a pasta sauce, as a dip for vegetables or fries, or as a sauce for fish or chicken.
Want a spin on pesto without pine nuts? Pistou is the classic French cousin of pesto, and it’s even simpler: all you need are basil, garlic, and olive oil. Mash it into a paste and you’ve got a chunky sauce that’s great for dipping and drizzling.
Looking for a great tomato sauce recipe? Try Tomato Cream Sauce! Rich heavy cream is the ideal pairing with tangy, acidic tomatoes. The way the cream rounds out the flavor and texture is simply stunning. It’s similar to an Italian Vodka Sauce, but a lot less work.
Here’s a back-pocket sauce every home cook needs: this quick and creamy Avocado Sauce! All you need are 4 ingredients, plus salt. Give them a whiz in a blender, and dip in a spoon. It’s creamy, savory, zingy and even better: it magically stays green in the refrigerator for days!
Want to take your dinner to the next level? Try this Lemon Caper Sauce recipe! This magical meld is so full of savory, salty, buttery goodness, you’ll want to swim in it. Drape it over a piece of grilled or baked fish or chicken, and you won’t want each bite to end.
Looking for a flavor-popping dipping sauce recipe? Try Ponzu Sauce, a zingy Japanese condiment that pairs citrus, salty and savory in equal measure. Use it as a dip for vegetables, seared tuna steak, tofu, or noodles, or as quick finishing sauce for a noodle bowl or stir fry.
Yum Yum sauce is a condiment used at Japanese steakhouses, typically used on seafood. This mayo-based sauce is made with tomato paste, a little butter, a hint of sugar, and a few other seasonings. Creamy, savory, and a little sweet, the uses are endless: try it on tacos, eggs, roasted or raw vegetables, as a dip for fries, with shrimp, over salmon, steak and more!
Need a great Italian pasta sauce? Try Arrabiata Sauce! This spicy, garlicky tomato sauce is an Italian favorite for good reason: the simple flavors make any pasta taste incredible. Make it at home and you can customize the heat level to taste.
Looking for a tasty and easy dipping sauce? This lemon garlic butter sauce is just 5 ingredients and tastes like a dream! The sauce is punctuated with the zing of fresh lemon juice the irresistible savory notes of garlic.
Here’s a creamy sauce recipe every home cook needs in their repertoire: a great remoulade! This zingy mayo-based condiment is eaten all over the world, often with seafood but it works with fries, burgers, and more. It’s common in Cajun and Creole cuisine, though it originated in France. The way the rich mayo and briny capers meld with the seafood is out of this world.
This quick cilantro lime sauce is perfect for dolloping grain bowls, drizzling over tacos, and more. It’s a zingy version of ranch dressing meshed with the Mexican flavors of lime and cilantro. The best part: no blender required!
Here’s the pizza sauce recipe you’ve been looking for: this irresistibly tasty Homemade Pizza Sauce! All you need are 5 ingredients and a simple whiz in the blender. Dip your spoon in, and you’ll be absolutely amazed: it’s garlicky, rich, tangy and bright: all in just 5 minutes.
This Tartar Sauce recipe is one I can't live without! Seafood is loads tastier with this creamy sauce, punctuated with tangy pops of pickles and capers. Use it as a smear for a salmon burger or a dipping sauce for salmon cakes. This homemade sauce takes just a few minutes and results in incredible flavor: infinitely better than store-bought.
Here’s a genius kitchen move: 5-minute pesto cream sauce! Did you know you can simmer pesto and cream and it thickens into a sauce? Just throw these two ingredients into a pan and voila! You’ve got a beautiful, bright green sauce that’s perfect for pasta, and even better drizzled over salmon or grilled fish.
If you live in the Southern US, you already know the phenomenon that is white BBQ sauce. Yes, you can use this Alabama-style white sauce just like a red BBQ sauce: for basting, grilling and drizzling! It’s got a unique, creamy flavor and spicy finish: think black pepper and horseradish.
Here’s a quick and simple sauce that adds a zing to everything it touches: Lime Crema! This Mexican-inspired sauce requires just 4 ingredients and a few minutes to whip up: no blender needed. Use it to garnish tacos, tamales, quesadillas, burrito bowls and more.
Need a sour cream sauce recipe…fast? This one takes just 5 minutes to put together: and it tastes incredible! This cooling sauce uses garlic, onion and chives to make a quick sauce that’s bursting with savory flavor. It’s great with roasted potatoes, or as a sauce to drizzle over chicken or fish.
Need a gooey sauce for dipping? Try this easy Cheese Sauce recipe! It’s lusciously smooth and creamy, ideal for draping over broccoli spears or pooling on top of fries. Even better: it’s so simple to whip up!
This cool and refreshing sauce you’ll want to slather on just about everything: cucumber sauce! Stir together shredded cucumber with Greek yogurt, lemon, garlic, and dill, and it’s nothing short of a revelation. It works on any sandwich, burger, or even a grilled veggie platter. Use it as a healthy dip, spread, or slather: you name it!
Behold the magic of this easy cocktail sauce recipe you can make at home! This one has become famous in my family because it’s just that good. It takes just 5 minutes to stir together, and makes your tastebuds dance with the depth of flavor.
This BBQ sauce recipe is so tangy and savory, you won’t want to buy store bought ever again! Whether it’s to paint onto burgers or steaks or shrimp, this homemade barbecue sauce goes with just about anything and takes only a few minutes to whip up.
Want a sauce with fall and winter flavors? This brown butter sage sauce hits all the right notes, with rich, nutty undertones punctuated by an herbaceous punch from the fresh sage. It’s simple to whip up and makes gnocchi, tortellini and ravioli taste like a dream! Brown butter, garlic, and sage work beautifully complemented by lemon zest to brighten.
Looking for a sauce that makes anything taste irresistible? Try this sun dried tomato cream sauce! It’s bursting with rich, creamy flavor with garlic, spinach, and earthy, bright bursts from tomatoes. Try it with pasta as a killer sauce, but it’s also great with chicken, salmon or other fish. Here’s how to make this simple sauce recipe!
We’re all about clutch sauces around here: any homemade sauce that can be made in minutes little pre-planning. And this one is too much fun: try this Buffalo Ranch sauce! In just a few minutes, you can make a killer sauce that’s creamy, tangy, spicy, savory, and ideal for dunking just about anything. Try it with veggie sticks, fries, or chicken thighs, or drizzle it over a crisp green salad.
Meet the perfect spicy sauce recipe: this easy chipotle sauce! It’s creamy, savory, smoky and spicy: all at once! Drizzle it over tacos or burritos — even a burrito bowl — and it adds so much flavor, you might want to bathe in it.
Want a great enchilada sauce that’s fast and easy to make? This homemade enchilada sauce is so tasty and simple. It takes just a handful of ingredients to get huge flavor. This full-bodied sauce is zingy, zesty, and you’ll never want to stop eating it.
Hello there, lusciously creamy, savory sweet dipping sauce. This epic Honey Mustard recipe is begging to be part of your life! All you need are 5 minutes to make this quick dip. Dunk in a crunchy fry and take a taste: the pop of flavor will make you a quick believer!
This delicious homemade teriyaki sauce takes only 5 minutes to make! It tastes better than store-bought teriyaki sauce, and has none of the added salt, sugar and preservatives. It comes together into a glossy, thick sauce perfect for stir fries and salmon.
Here’s a fantastic trick that makes fajitas in minutes: this easy Fajita Sauce recipe! It works with any protein: beans, chicken, shrimp or beef. The zingy flavor of bright lime and smoky adobo sauce makes the perfect pinto bean filling in Vegetarian Fajitas, or you can turn around and use it for shrimp fajitas.
This tasty stir fry sauce is a go-to for easy dinners! This one has a fantastic blend of flavors that’s savory, tangy and sweet, and it has just the right silky texture when you add it to the pan. Use it for any type of stir fry you like: vegetable, chicken, shrimp, beef and more!
Need a little something for your burger? Try this magic burgersauce! It’s just what a big sandwich needs: savory, salty, tangy, a little sweet: and totally irresistible. You know that classic Big Mac sauce (which is actually Russian Dressing)? This one is close to it: but even easier to make.
Tips for Building a Sauce Repertoire (Without Overwhelm)
The secret to using these sauces is starting small! I like picking three or four that interest you most, and getting those into your regular rotation. Here’s how I think about it:
For pasta nights: Homemade Tomato Sauce, Pomodoro, and White Wine Sauce are my top hitters. Add Pesto Cream Sauce when you want something a little richer. For more ideas, browse my Pasta Sauce Recipes.
For fish and seafood: Lemon Butter Sauce, Tartar Sauce, Lemon Dill Sauce, and Chimichurri are the ones I use for most. See my collection of Salmon Sauce Recipes, which work well for any type of fish.
For bowls and vegetables: Tahini Sauce is my most used sauce; I also love Avocado Sauce and Cilantro Sauce.
For grilling season: Chimichurri and Honey Garlic Sauce are the ones I love the most.
How to Store Homemade Sauces
Most of these sauces store well in the fridge. Here are some general guidelines:
Tomato-based sauces (Tomato Sauce, Pomodoro, Arrabbiata): Refrigerate up to 5 days, freeze up to 3 months.
Cream-based sauces (Cream Sauce, Pesto Cream, Tomato Cream): Refrigerate up to 4 days; these do not freeze well.
Herb-based sauces (Pesto, Chimichurri, Pistou): Refrigerate up to 5 days; cover the surface with a thin layer of olive oil to prevent browning.
Mayo and sour cream-based sauces (Aioli, Remoulade, Tartar Sauce, Horseradish Sauce): Refrigerate up to 1 week; do not freeze.
28 ounce can crushed tomatoes, San Marzano or best quality
1 teaspoon oregano
6 large basil leaves
1 teaspoon granulated sugar
1 teaspoonkosher salt
Instructions
Heat 1 tablespoon olive oil over medium heat in a saucepan. Add the onion and garlic and cook gently for 5 minutes, until softened and fragrant. Add the tomatoes and remaining 3 tablespoons olive oil and bring to a simmer. Cover and simmer for 30 minutes, stirring often.
Transfer to a blender and blend until smooth. Add the salt, sugar, oregano and basil and blend until combined.
Return to the saucepan and simmer partially covered until thickened to the desired consistency, 15 to 30 minutes. Taste and adjust salt as desired. (Variations: Stir in red pepper flakes, a splash of cream, grated Parmesan cheese, or a splash of balsamic vinegar if desired.)
Serve 2 cups tomato sauce with 8 ounces pasta, and top with Parmesan cheese, Pecorino Romano cheese, and/or red pepper flakes. Sauce stores refrigerated for 5 days or frozen for 3 months.
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