Frozen herbs let you add bright herb flavors without having to buy them fresh. If you can only have one, make it basil – but parsley and oregano are great additions as well. If you can't find them frozen in a specialty store, consider buying them fresh and freezing them yourself. For soups and sauces, chop and freeze them in an ice cube tray with a teaspoon of water so it's easy to dispense the right amount.

Jarred minced garlic provides a dose of pungent fresh garlic flavor without the hassle of peeling, chopping and pressing. You can find it in most grocery stores.

Just a spoonful of BUITONI® Shredded Parmesan Cheese on top of your marinara, alfredo or pesto adds a burst of potent cheese flavor. It also adds a nice touch to soups and salads. Nothing beats shredded Parmesan for ease and convenience.

Extra virgin olive oil – the heart-healthy oil (contains healthy monounsaturated fats that can reduce/lower your risk of heart disease) from the first cold pressing – is a requirement for any kitchen. While it’s not great for high temperature cooking (for that, use canola – olive oil smokes too much), it adds a wonderful richness drizzled over cooked pasta, in salad dressings, or as a sophisticated yet simple dip for bread (add a pinch of salt). As a rule, the greener the oil, the richer the olive flavor.

Whether you're turning tomato sauce into a quick puttanesca or going Greek with your salad, (jarred) olives provide a burst of savory Mediterranean flavor. Kalamatas, with their rich olive taste, make a great first choice. Plump Gaetas have a milder flavor and meatier texture, while crisp, slightly bitter green olives like the Picholine and Provencal are usually found in jars pickled in vinegar.

Marinated artichoke hearts make a perfect addition to alfredo sauces (heat slowly to avoid separation from the vinegar), white wine sauces or salads. Their combination of flowery artichoke flavor and bright vinaigrette brings a burst of brightness and complexity – just pop open the jar and chop.

Frozen vegetables may not be exactly gourmet, but they’re a key way to add flavor and nutrition to a simple pasta-and-sauce meal. Keep frozen red and yellow peppers, spinach, broccoli and peas on hand. Then just toss them in with your sauce as you warm it and you’ve got a quick primavera.

Sun-dried tomatoes, another Mediterranean specialty, bring an enchantingly savory sweetness to both hot and cold dishes. In the drying process, the flavor is focused and the sugars brought out while lycopene levels are boosted. Stored in olive oil, they keep for months on the shelf. Just remove the excess oil and chop them up, as they can be a bit chewy whole.