19 Make-Ahead Spring Recipes for Stress-Free Entertaining

Spring is here and it's time to have fun with friends and family. You can have a great time without feeling stressed, and the secret is to plan ahead. Make-ahead recipes are the key to a stress-free gathering, and they're easy to make.

You can simplify entertaining with these recipes and enjoy your party. They help you prepare everything before your guests arrive, so you can relax and have fun. This way, you can focus on what really matters, which is spending time with the people you love.

1. Spring Vegetable Quiche

A savory pie filled with spring vegetables and eggs.

Ingredients

• 1 pie crust
• 2 cups mixed spring vegetables
• 2 eggs
• 1 cup shredded cheese
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a tart pan.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Arrange the spring vegetables in the pie crust.
5. Pour the egg mixture over the vegetables.
6. Sprinkle shredded cheese on top.
7. Bake for 35-40 minutes or until the crust is golden brown.
8. Let it cool before serving.

2. Asparagus and Prosciutto Salad

A simple spring salad featuring asparagus and prosciutto.

Ingredients

• 1 pound fresh asparagus
• 6 slices prosciutto
• 1/2 cup cherry tomatoes
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• 1/4 cup shaved parmesan cheese

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and arrange the asparagus in a single layer.
3. Roast the asparagus in the preheated oven for 12-15 minutes, or until tender.
4. Meanwhile, cook the prosciutto in a skillet over medium heat until crispy.
5. In a large bowl, combine the roasted asparagus, crispy prosciutto, and cherry tomatoes.
6. In a small bowl, whisk together the olive oil and lemon juice.
7. Pour the dressing over the asparagus mixture and toss to combine.
8. Season with salt and pepper to taste, then top with shaved parmesan cheese.
9. Serve immediately and enjoy.

3. Lemon Herb Chicken

Lemon herb chicken is a flavorful and invigorating spring dish.

Ingredients

• 1 1/2 pounds boneless chicken breasts
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together lemon juice, garlic, and olive oil.
3. Season the chicken with salt, pepper, rosemary, and thyme.
4. Place the chicken in a baking dish and brush with the lemon mixture.
5. Bake for 25-30 minutes or until the chicken is cooked through.
6. Let rest for 5 minutes before slicing and serving.

4. Roasted Carrot Soup

Roasted Carrot Soup is a creamy and flavorful dish perfect for spring.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chopped carrots
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the chopped carrots and onion with olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for 30 minutes, or until the carrots are tender.
4. In a large pot, sauté the minced garlic until fragrant.
5. Add the roasted carrots, chicken broth, and dried thyme to the pot.
6. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
7. Purée the soup with an immersion blender or a regular blender.
8. Stir in the heavy cream and season with salt and pepper to taste.
9. Serve the soup hot, garnished with chopped fresh herbs if desired.

5. Strawberry Spinach Salad

Fresh strawberries and baby spinach create a sweet and savory salad.

Ingredients

• 4 cups baby spinach
• 2 cups sliced strawberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup balsamic vinaigrette
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the baby spinach and sliced strawberries.
2. In a small bowl, whisk together the balsamic vinaigrette and honey until well combined.
3. Drizzle the vinaigrette over the spinach and strawberry mixture, and toss to coat.
4. Sprinkle the crumbled feta cheese and chopped pecans over the top of the salad.
5. Season with salt and pepper to taste, then serve immediately.

6. Grilled Lamb Chops

Grilled lamb chops are a flavorful and elegant spring dish.

Ingredients

• 1 1/2 pounds lamb chops
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste
• 1 lemon, cut into wedges

Instructions

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, and rosemary.
3. Brush the mixture on both sides of the lamb chops.
4. Season with salt and pepper to taste.
5. Grill the lamb chops for 4-5 minutes per side, or until cooked to desired doneness.
6. Let the lamb chops rest for 5 minutes before serving.
7. Serve with lemon wedges on the side.

7. Radish and Avocado Salad

Fresh radish and avocado combine for a light spring salad.

Ingredients

• 4 radishes
• 2 avocados
• 1/2 red onion
• 1/4 cup fresh lime juice
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions

1. Peel and thinly slice the radishes.
2. Cut the avocados in half and remove the pit.
3. Slice the red onion into thin rings.
4. In a large bowl, combine the sliced radishes, avocados, and red onion.
5. In a small bowl, whisk together the lime juice and olive oil.
6. Pour the dressing over the radish mixture and toss to coat.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve immediately.

8. Quinoa Stuffed Bell Peppers

Vibrant bell peppers filled with quinoa and savory spices.

Ingredients

• 4 bell peppers
• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 onion
• 2 cloves garlic
• 1 cup black beans
• 1 cup diced tomatoes
• 1 teaspoon cumin
• Salt and pepper

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. Cook quinoa according to package instructions.
4. Heat olive oil in a pan and sauté onion and garlic until softened.
5. Add black beans, diced tomatoes, and cumin to the pan and stir to combine.
6. Stuff each bell pepper with the quinoa mixture and top with the bean and tomato mixture.
7. Cover with foil and bake for 30 minutes.
8. Remove foil and bake for an additional 15 minutes.

9. Chicken and Mushroom Crepes

Delicate French crepes filled with chicken and mushroom in a creamy sauce.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 2 tablespoons butter, melted
• 1 pound boneless chicken breast
• 1 cup mixed mushrooms
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream

Instructions

1. In a large mixing bowl, whisk together flour, sugar, and salt.
2. In a separate bowl, whisk together eggs, milk, and melted butter.
3. Gradually add dry ingredients to wet ingredients and mix until smooth.
4. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
5. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
6. Loosen the crepe with a spatula and flip it over, cooking for another minute.
7. Repeat the process until all the batter is used up, making about 8-10 crepes.
8. In a separate pan, sauté chopped onion and garlic until softened.
9. Add mixed mushrooms and cook until they release their liquid and start to brown.
10. Add chicken to the pan and cook until browned and cooked through.
11. Add chicken broth and heavy cream to the pan, stirring to combine.
12. Season the filling with salt and pepper to taste.
13. Fill each crepe with the chicken and mushroom filling and roll them up tightly.
14. Serve the crepes hot, garnished with chopped fresh herbs if desired.

10. Peach and Arugula Salad

Fresh peaches and arugula come together in a sweet and tangy salad.

Ingredients

• 4 ripe peaches, diced
• 4 cups arugula
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the diced peaches and arugula.
2. In a small bowl, whisk together the olive oil and balsamic vinegar.
3. Drizzle the dressing over the peach and arugula mixture.
4. Sprinkle the crumbled feta cheese and chopped pecans over the top.
5. Season with salt and pepper to taste.
6. Serve immediately, or cover and refrigerate for up to 2 hours before serving.

11. Baked Salmon With Lemon

Delicious salmon baked with lemon and herbs for a light spring meal.

Ingredients

• 4 salmon fillets
• 2 lemons
• 1/4 cup olive oil
• 4 sprigs of rosemary
• 2 cloves garlic
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Place the salmon fillets on the prepared baking sheet.
4. Drizzle olive oil over the salmon fillets.
5. Slice the lemons and place on top of each salmon fillet.
6. Sprinkle rosemary and garlic over the lemons.
7. Season with salt and pepper to taste.
8. Bake for 12-15 minutes or until the salmon is cooked through.
9. Serve hot and enjoy.

12. Zucchini and Feta Frittata

A delicious Italian-inspired omelette filled with zucchini and feta cheese.

Ingredients

• 6 eggs
• 1 medium zucchini, diced
• 1/2 cup diced feta cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat and sauté onion and garlic until softened.
3. Add diced zucchini and cook until tender.
4. In a large bowl, whisk eggs and season with salt and pepper.
5. Add cooked zucchini mixture and feta cheese to the bowl and stir to combine.
6. Pour the egg mixture into a greased 9-inch pie plate or skillet.
7. Bake for 25-30 minutes or until the edges are golden brown and the center is set.
8. Remove from oven and let cool for a few minutes before slicing and serving.

13. Green Goddess Dip

Fresh herbs and cream cheese come together in this tasty Green Goddess Dip.

Ingredients

• 1 cup cream cheese
• 1/2 cup sour cream
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. In a blender or food processor, combine cream cheese, sour cream, dill, chives, lemon juice, and garlic powder.
2. Blend until smooth and creamy.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled with vegetables, crackers, or chips.

14. Spring Pea and Mint Risotto

Creamy Spring Pea and Mint Risotto perfect for warm weather.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 cup spring peas
• 1/4 cup fresh mint leaves
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter
• Salt and pepper to taste

Instructions

1. Heat the broth and keep warm.
2. Sauté the onion and garlic in olive oil until softened.
3. Add Arborio rice and cook for 1-2 minutes.
4. Add broth one cup at a time, stirring constantly.
5. After 20 minutes of cooking, stir in peas and mint.
6. Remove from heat, stir in butter and Parmesan cheese.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with extra mint leaves if desired.

15. Grilled Vegetable Skewers

Colorful vegetables grilled to perfection on skewers.

Ingredients

• 1 cup cherry tomatoes
• 1 cup mushrooms
• 1 cup bell peppers
• 1/2 cup onions
• 2 cloves garlic
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Thread cherry tomatoes, mushrooms, bell peppers, onions, and garlic onto skewers.
3. Brush skewers with olive oil and season with salt and pepper.
4. Grill skewers for 10-12 minutes, turning occasionally.
5. Serve hot and enjoy.

16. Chicken Caesar Wrap

Grilled chicken and Caesar dressing in a wrap make a satisfying meal.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/2 cup Caesar dressing
• 4 large tortillas
• 1 head of romaine lettuce, chopped
• 1 cup shaved Parmesan cheese

Instructions

1. Preheat grill to medium-high heat and season the chicken with salt and pepper.
2. Grill the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165°F.
3. Let the chicken rest for a few minutes before slicing it thinly.
4. Spread a tablespoon of Caesar dressing on each tortilla.
5. Arrange the sliced chicken, chopped lettuce, and shaved Parmesan cheese on each tortilla.
6. Drizzle with additional Caesar dressing if desired.
7. Roll up the wraps tightly and slice in half.

17. Rhubarb and Strawberry Crisp

Sweet and tangy rhubarb and strawberry filling topped with a crunchy oat topping.

Ingredients

• 2 cups fresh rhubarb, cut into 1-inch pieces
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb and strawberries, granulated sugar, and cornstarch.
3. Transfer the mixture to a 9x9-inch baking dish.
4. In another bowl, mix together flour, oats, brown sugar, and cold butter until crumbly.
5. Stir in cinnamon and nutmeg.
6. Spread the oat mixture evenly over the rhubarb filling.
7. Bake for 40-45 minutes or until the topping is golden brown and the filling is bubbly.
8. Serve warm, topped with vanilla ice cream or whipped cream if desired.

18. Asparagus and Goat Cheese Tart

A flavorful tart filled with asparagus and goat cheese.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1/2 cup goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1/2 cup fresh asparagus, trimmed
• 1/4 cup caramelized onions
• 1 egg, beaten
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a 1/4-inch thickness.
3. Transfer pastry to a 9-inch tart pan with a removable bottom.
4. In a bowl, mix goat cheese, Parmesan cheese, and caramelized onions.
5. Arrange asparagus on the pastry, leaving a 1-inch border.
6. Spread the cheese mixture over the asparagus.
7. Fold the edges of the pastry up over the filling, pressing gently.
8. Brush pastry with the beaten egg.
9. Bake for 40-45 minutes, or until golden brown.
10. Season with salt and pepper to taste.

19. Herb and Garlic Leg of Lamb

Tender leg of lamb infused with herbs and garlic, perfect for spring celebrations.

Ingredients

• 1 (1.5-2 pound) leg of lamb
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup white wine (optional)

Instructions

1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the leg of lamb, making sure to coat it evenly.
4. Place the lamb in a roasting pan and put it in the oven.
5. Roast the lamb for 20 minutes per pound, or until it reaches your desired level of doneness.
6. If using white wine, baste the lamb with it every 30 minutes during cooking.
7. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing and serving.

Conclusion

You're on a roll with these make-ahead spring recipes, and they'll be the icing on the cake at your next gathering. By preparing ahead, you'll cut down on cooking time and stress, making entertaining a breeze. Your guests will love the fresh flavors, and you'll be able to take a load off, knowing everything is under control.