Peanut Sauce, from Stacy

Sure! I use one from a Robin Miller cookbook (w/ a few modifications):

1 C reduced sodium chicken broth
3 TBLSP creamy peanut butter
3 TBLSP reduced-sodium soy sayce
1 tsp toasted sesame oil
1 tsp hot chili oil (or more to taste; leave this out for mild sauce. I didn't have hot chili oil in stock, so I used some jalapeno juice)
2 TBLSP chopped fresh cilantro (I don't use this b/c I never have fresh cilantro hanging around)
A dash of brown sugar <--my addition

In a small saucepan, whisk together everything but the cilantro. Set to medium heat, bring to simmer, and let simmer for 5 mins. Remove from heat and add cilantro.

Note from Stacy: Well, I had intended to do stir-fry, but I ended up baking my marinated chicken (I had marinated two large chicken breasts in hot chili oil, soy sauce, cayenne pepper, and rice wine vinegar), shredding it, adding it to cooked egg noodles, ladling on the peanut sauce, then tossing some scallions on top.

Seriously effing yum. Highly recommend, as long as you like things peanutty.

Lemon-Dill Salmon with Cucumber-Dill Sauce, from Kris

Lemon-Dill Salmon:

-1 boneless, skinless salmon fillet (we get the big ones at Costco)
- 2 lemons sliced thinly
- 1/4 stick butter sliced in thin slices
- 1/4 cup fresh dill
- aluminum foil to wrap salmon for the grill
- salt and pepper to taste

Lightly spray aluminum foil with cooking spray. Arrange half of the butter slices and lemon directly on the foil. Salt and pepper the salmon, place on top of lemon/butter slices and top with fresh dill. Wrap in aluminum foil and place on grill.

Cucumber-Dill sauce:
- 4 oz sour cream
- 2 TBSP mayo
- 1/2 cup finely diced English cucumber with skin
- 1/4 cup fresh dill chopped
- 1 TBSP fresh squeezed lemon juice
- salt and pepper

Combine above ingredients in bowl and refrigerate.

Carbonara Sauce, by Nastia

In a deep pan put
2table spoons of butter or margerine
about 200grms ham cut in very small cubes
some mushrooms
stir fry for a couple of minutes and add two tablespoons of flour, continue fry,
add 2 1/2 cups of milk in room temperature,
salt and pepper,
mix until it gets creamy (not too thick)
take off the fire and add two eggs beated mixing well and fast.
Its great with any kind of pasta.
You can add some cheese crumbs on top of each serve (optional)

Easy Breezy Pasta Sauce #2, by Cara

Easy breezy pasta sauce #2 (roasted method)...
1# of fresh tomatoes cut in 1/2 (any kind you like and they don't have to be perfectly ripe or in season),
salt and pepper,
fresh basil/rosemary/oregano (any one or combo is fine), f
resh minced garlic,
red pepper flakes if desired,
olive oil.

Preheat oven to 350. Place a layer of aluminum foil on a cookie sheet. Lay tomatoes cut side up on the tray and drizzle with olive oil, sprinkle with salt and pepper. Top with fresh herbs, garlic, and pepper flakes as desired. Roast tomatoes in the oven for 30 minutes (?) or until they smell really good and they are really soft, then they are done. Pick up aluminum foil and dump tomatoes into blender/food processor and blend away. Voila, you have sauce!

Easy Breezy Pasta Sauce #1, by Cara

2 cans crushed tomatoes,
salt and pepper,
fresh basil/rosemary/oregano (any one or combo is fine),
fresh minced garlic,
red pepper flakes if desired,
olive oil.

Heat olive oil over medium flame in a saucepan. Add seasonings and fresh cut herbs and garlic. So you have everything but the tomatoes heating up in the olive oil. After you have all of that warmed up and the garlic cooked through, add the cans of tomatoes and heat through. Add additional seasonings as needed after adding the tomatoes. Allow it to cook while you cook your pasta, that's it. It tastes really fresh and light.

Faux Homemade Pasta Sauce, by Kris

I usually use the Classico Four Cheese sauce and add sauteed onions/garlic, pinch of italian seasoning a 1/2 tsp cayenne pepper and a tsp crushed red pepper flakes. If I add to it, then it sort of become homemade, right? Right?