30 Minutes or Less

Executive chef Keith Luce at Spruce in Chicago is committed to featuring the best local ingredients each season. At this time of year, he often serves grilled chicken or game birds in a pool of uncooked tomato sauce, which takes advantage of the juicy tomatoes that grow so well in the Midwest. As side dishes, Chef Luce suggests grilling a selection of vegetables from the farmers market, such as sweet corn or squash. To complete this splendid late-summer supper, offer scoops of berry sorbet topped with sliced ripe peaches.

These homemade sushi rolls are filled with avocado and crab.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. Begin the meal with chilled canned vichyssoise sprinkled with chopped fresh chives. A bowl of marinated green and black olives goes well with the salad, and a compote of the season's best fruits — berries, melon and peaches — is a nice finish.

Dashi Active time: 5 min Start to finish: 30 min Elizabeth Andoh's recipe for dashi provides more than you'll need for the dipping sauce but just enough extra for two nice bowls of miso soup: Heat up the stock and stir in a couple of tablespoons of miso, a handful of diced tofu, and a sprinkling of sliced scallion.

Serve with rice or boiled new potatoes.

Guacamole con Tomatillos Use Haas avocados if available; their buttery creaminess makes for the best guacamole.

For this warm-weather dish, a salsa cruda à la Grec — or uncooked Greek-style sauce — is combined with hot pasta and served at once. Be sure to use the ripest, juiciest tomatoes you can find, preferably from a farmers' market or your own backyard.

Active time: 15 min Start to finish: 30 min

The butter is also delicious over scallops. Serve the dish with steamed rice.

This recipe can be prepared in 45 minutes or less.

Halved cherry tomatoes and diced green chilies make a chunky relish for the tri-tip.