30 Minutes or Less

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they're tossed in adds plenty.

Trout cooked this way is called müllerin, "the miller's wife's" fish, because it's made from filets of mountain trout fished from the stream that powers the flour mill. It is precisely the same preparation and derivation as the French meunière. Don't be fooled by its apparent simplicity: layers of flavor are built by each ingredient in its turn—it is elegant in its simplicity. The trout filets are lightly coated with flour, browned in a pan with good butter, and by the time the fish is cooked, the butter has turned nutty brown and the fish is crisp and tender. Just before serving, a squeeze of lemon and freshly chopped parsley turn the butter in the pan into bubbly foam which is then spooned over each filet.

The only decorating icing you'll ever need.

Editor's note: Use this sauce to make Suzanne Goin's Sticky Toffee Pudding with Blood Orange, Tangerine, and Whipped Crème Fraîche . NOTE You can make the toffee sauce ahead of time and warm it up when you are ready to use it.

Basil is wilted like a leafy green in this stir-fry, then added raw at the end for a double dose of its aromatic flavor.

Transform leftover turkey into the ultimate grilled cheese.

If you don't have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.

When an abundance of fresh vine-ripened tomatoes piles high on my mother's kitchen counter in Thessa-loniki, she cooks up a simple pot of juicy bulgur with the fruit. This classic pairing is born out of necessity in the heat of summer in many parts of the Mediterranean. It nicely accompanies lamb chops, flank steak, chicken breast, or grilled shrimp. I like to add the fruity heat of Aleppo pepper, but you may replace it here with 1 teaspoon paprika and a good dose of black pepper. If you like a more textured side, use coarse bulgur. You may need up to an additional 3/4 cup broth (for a total of 2 1/4 cups liquid) and a total cooking time of 20 to 25 minutes. I often prepare double the amount, as this side reheats well and freezes nicely for up to 1 month (add a bit of water when reheating). I don't mind that the basil darkens a bit, as it also intensifies the flavor.

You'll just love this Sumptuous Berry Shake, a CARNATION BREAKFAST ESSENTIALS® reader-submitted recipe from Marta R., New York, NY. Try it today!

Greet the day with this tangy creation, adding a soft drink twist to your favorite flavors. Become a morning person with this Sunrise Smoothie recipe.

Wine spritzers are an excellent way to bluff your way through the wine hour. Spend your time and money on the accoutrements ("fancy" club soda, fresh garnishes, big ice cubes) instead of the main ingredient (wine) and still impress guests.

You can cut and butter the bread well in advance, but don't bake it till guests arrive.

If you've never bought kohlrabi before, here's a great reason to try it.

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

This simple recipe for roasted salmon packs gobs of flavor for little effort. The natural oils in the fish intensify the seasonings. This recipe also can be used for smaller fillets or salmon steaks. You'll just need to watch it as it cooks and adjust the time accordingly. Editor's note: This recipe makes 4 servings, plus more for leftovers. Please see "Deconstructed Sushi" and "Monster Salad" below for tips on how to enjoy, pack, and serve the leftovers.

Warm and nourishing, this panfried rice is a brown-bag favorite. The dish starts with a couple of scrambled eggs to which rice, edamame, and seasonings are added. If you happen to be making eggs for breakfast, it’s just a few extra steps to make this savory lunch dish. Naturally, brown rice is more nutritious than white. Leftover farro or barley make tasty substitutions.

Kippers, Vidalia Onions, Lemony Mayo and Greens When I went to Norway two years ago, I was amazed by how healthy everyone looked. The women, in particular, had complexions that were milky white; their hair was shiny, and they had a radiance about them that could only come from the incredible amounts of omega-3-rich, cold-water fish they ate. When I returned home, I tried to maintain a high level of fish consumption, knowing it would also be beneficial for my brain, heart and muscle mass. Scientifically speaking, the protective effects of fish consumption greatly outweigh any of the risks you may read about. This recipe was inspired by my trip to Norway, and it's as delicious as it is nutritious; the sandwich is bursting with heart-healthy fats, vitamins D and A and the minerals calcium and potassium. Kippers are salted, cold-smoked herring; if you can't find them, try sardines or anchovies. While this meal isn't the most kid-friendly, it will keep you nourished and energized so you can tackle whatever life throws your way!

"Set sun-dried tomatoes on paper towels to soak up some of their oil so the dish doesn't get greasy," Bemis suggests.

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.