From chimichurri to teriyaki, sauces make our mouths water — and our meals shine! Bland chicken breasts, plain pasta, or simple baked potatoes are transformed into memorable dishes with the addition of sauce. The Make-Ahead Sauce Solution features 61 flavor-packed recipes for sauces that freeze beautifully and make home cooking easy. They run the gamut from traditional sausage ragu to Thai peanut, Gorgonzola chive butter, all-American barbecue, coconut lemon, Parmesan leek, cheesy cashew garlic, and Meyer lemon spinach. Every recipe is accompanied by a quick-reference chart showing the best base combinations of proteins and vegetables. The struggle to make imaginative, flavorful weeknight meals is over. With a few of these sauces stashed away in the freezer, a great meal can be topped off in minutes. “A useful resource on preparing sauces to enhance otherwise routine dinners. This well-organized guide should be helpful to home cooks looking for time-saving ideas.” — Library Journal “Finally, an easy, approachable answer to solving the age-old “what’s for dinner?” dilemma. No need to spend precious weekend hours prepping meals. Elisabeth offers creative, adaptable recipes to dress up a myriad of vegetables and proteins, making home cooking attainable even on busy weekdays.” — Jennifer Perillo, In Jennie’s Kitchen “Brilliant! Elisabeth’s system of pre-made sauces to jazz up a simple last-minute family meal is a weeknight game-changer!” — Wendy McCallum, RHN and author of No More Junk Food and The Real Food Solution Dress Up Your Dinner! Add bold flavor to any meal with these family-friendly sauces. Stock your freezer with your favorites, and you've got the secret to transforming basic ingredients into a tasty dinner in minutes. Recipes to please every palate – including chimichurri, creamy chipotle, sausage ragu, Thai peanut, pineapple ginger, and sun-dried tomato pesto – make it easy to get a delicious, homemade meal on the table every night of the week.   Elisabeth Bailey is the author of The Make-Ahead Sauce Solution, as well as two regional cookbooks,  A Taste of the Maritimes  and  Maritime Fresh. She has worked as a chef and caterer and currently teaches classes on gardening, cooking, and preserving in and around Nova Scotia, Canada, where she lives.