30 Minutes or Less

Ripe peaches can be used in place of the nectarines; choose whatever looks (and smells) best.

Fiery kimchi gets a little sweetness from gochujang pepper paste.

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.

How do you make grilled corn taste even better? Douse it in flavorful herb butter.

This fantastic pesto combines the complex flavors of various herb flowers—use whatever you have on hand. After the herbs bloom but before they set seed, grab some blossoms and grind them up. You can use this pesto on pasta or bruschetta, but it also makes a great topping for fish or marinade for poultry, beef, or pork.

Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this—you won't be disappointed when you try it!

Served at LYFE Kitchen restaurant, this breakfast sandwich is perfect when you are on the run, and even better when enjoyed around the kitchen table with your family. Be sure to buy whole wheat muffins, a better source of complex carbs than the traditional English muffins.

These gorgeously sweet and tangy, juicy and sticky tomatoes are fantastic served on top of a simple, saffron-infused risotto. You can also serve them as a complement to almost any other grilled or roasted veg, but I particularly like them piled on toast with a sprinkling of flaky sea salt on top.

These light and airy biscuits owe their texture to three leavenings: yeast, baking soda, and baking powder.

Toss the classic Italian combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.

Jeremiah Bacon, The Macintosh, Charleston, SC: "Infused simple syrup rounds out the flavor of cantaloupe for this quick dessert."

Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.