Special Report

Delicious Make-Ahead Recipe Ideas for Mother's Day

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Roasted beet hummus (ingredients)
> Category: Appetizer

This colorful vegan and gluten-free dip can be made in a flash with canned chickpeas.

1 medium beet, roasted
2 cloves garlic
1 15 oz. can chickpeas
2 tbsp. tahini
Zest from 1 lemon
1 tbsp. fresh lemon juice
1/4 cup extra virgin olive oil
Salt and pepper

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Roasted beet hummus (directions)
> Total time: 15 minutes (plus additional time if you are roasting the beet)

Peel the roasted beet and blend it in a food processor with the garlic. Add the chickpeas, tahini, lemon zest, and lemon juice and blend until smooth. Drizzle in the olive oil while blending. Add salt and pepper to taste. If the hummus is too thick for your liking, blend in a little water to thin it out.

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Zucchini tart (ingredients)
> Category: Appetizer

This showy tart looks best when the zucchini slices are arranged by overlapping them in concentric circles. If you cannot find lemon thyme, substitute regular thyme and a 1/4 teaspoon of fresh lemon zest. The tart can be served warm or at room temperature.

For the crust:
1-1/4 cups all-purpose flour
5 oz. unsalted butter, chilled
3/4 tsp. kosher salt
1/2 tsp. white vinegar
1/4 cup ice water

For the filling:
1-1/2 lbs. zucchini, sliced into 1/8-inch thick rounds
2 tsp. salt
2 tbsp. extra-virgin olive oil
8 oz. plain chèvre, softened
1 tsp. fresh lemon thyme, chopped
Salt and black pepper to taste

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Zucchini tart (directions)
> Total time: 1.5 hours

In a food processor, pulse the flour, butter, and salt until crumbly, with some butter chunks the size of peas remaining. Add the vinegar and 3 to 4 tbsp. cold water, pulsing until the dough just barely comes together. Gently pat the dough into a 1-inch-thick disk, wrap in plastic, and chill for 30 minutes.

Meanwhile, mix the zucchini slices with 2 tsp. salt and let sit for 30 minutes. Then, gently squeeze the excess water from the slices and transfer them to a bowl.

On a floured surface, roll the chilled dough into a 1/4-inch thick round. Place the round on a large baking sheet, cover with plastic, and chill again until ready to use.

Heat oven to 400°F and place a rack in the center of the oven. Toss the zucchini with 1 tbsp. of the olive oil and black pepper to taste. In a small bowl, mix the chevre with the lemon thyme and salt and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border.

Arrange the zucchini rounds in overlapping concentric circles all the way to the edge of the dough. Be sure to overlap, as the rounds will shrink as they cook. Drizzle the remaining 1 tbsp. olive oil over the tart and bake until the zucchini is golden-brown, 40 to 50 minutes.

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Sweet potato galette (ingredients)
> Category: Appetizer

This freeform tart can be made vegetarian by omitting the bacon. It can be assembled the night before and refrigerated before baking.

All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
1 medium sweet potato, sliced into 1/8-inch thick rounds
1/4 red onion, thinly sliced
1 bacon strip, cut into 1/2-inch pieces
1 tbsp. fresh tarragon leaves, chopped
Salt and black pepper to taste