46 Last-Minute Easter Recipes You Can Make in 30 Minutes

From the Recipe Creator: Who says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. —Taste of Home Test Kitchen

From the Recipe Creator: Guests can’t get enough of this thick, zesty dip that bursts with fresh Mediterranean flavor. The feta cheese and fresh mint complement each other beautifully, creating the perfect sidekick for crunchy carrots, toasted pita chips, sliced baguettes or any other dipper you fancy.—Rebecca Ray, Chicago, Illinois

From the Recipe Creator: My guests peel rubber getting to the table to munch on these chicken puffs. The tender bites are made with hassle-free refrigerated crescent rolls and a flavorful chicken and cream cheese filling. —Amber Kimmich, Powhatan, Virginia

From the Recipe Creator: I love quick, simple pasta dishes, and this is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! —Laura Murphy-Ogden, Charlotte, North Carolina

From the Recipe Creator: When Bing cherries are in season, I make this fruity custard-style fool. The sweet cherries and whipped cream balance perfectly with the sour cream. —Mary Ann Lee, Clifton Park, New York

From the Recipe Creator: When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy lemon asparagus recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California

From the Recipe Creator: Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia

From the Recipe Creator: This delicious, moist fish is very quick and easy to prepare. It gets a little sweetness from brown sugar, but overall the seasonings are mild and give this dish broad appeal. It's a wonderful way to enjoy healthy salmon.—Donna Reynolds, Innisfail, Alberta

From the Recipe Creator: Showcase radishes in all their glory with a fresh, crunchy salad. Herbs and fennel take it up another notch. —Maggie Ruddy, Altoona, Iowa

From the Recipe Creator: Loaded with cake cubes and fruit, an old English trifle is always welcome at a holiday dinner. The creamy, homemade custard is well worth the effort. —Nancy O'Connor, Glen Ridge, New Jersey

From the Recipe Creator: My family is picky, but everyone loves these little bites. I make dozens of them at a time because they're gone the second I turn my back. —Colleen MacDonald, Port Moody, British Columbia

From the Recipe Creator: A co-worker gave me this recipe, but I didn't try it until recently. What a mistake it was to wait! It's easier than dipping, coating and frying—and the flavor is outstanding. Once you've tried this tender fish, you'll never go back to fried. —Heidi Kirsch, Waterloo, Iowa

From the Recipe Creator: My Nebraska-native husband loves Reuben sandwiches and anything with chicken, so I combined his two favorites in a fun roll-up. —Ashli Kottwitz, Hermitage, Tennessee

From the Recipe Creator: With cayenne pepper and hot sauce (both optional), this delicious dip doubles up on the heat. Chock-full of crabmeat, this appetizer feels special, yet it only takes minutes to prepare. —Carol Forcum, Marion, Illinois

From the Recipe Creator: Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California

From the Recipe Creator: This recipe from a junior high home economics class was brought home by my sister Laurie. My family liked it so much that it became a part of our Christmas dinner tradition. — Elizabeth Plants, Kirkwood, Missouri

From the Recipe Creator: Everyone eats their vegetables when this creamy dip is served alongside them. The curry flavor gets stronger the longer the dip stands, so I like to make it in advance. —Priscilla Steffke, Wausau, Wisconsin

From the Recipe Creator: Here's an interesting spin on bruschetta. The creamy ricotta cheese spread is an ideal complement to the sweet, minty strawberry topping. —Laura Stricklin, Jackson, Mississippi

From the Recipe Creator: I often bring this salad to potlucks, and everyone goes crazy for the sweet and crunchy combination. Be sure to add the pretzel mixture right before serving to keep it crispy. —Beth Olby, Ashland, Wisconsin

From the Recipe Creator: Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. —Christine Laba, Arlington, Virginia

From the Recipe Creator: A friend gave me this recipe a long time ago. It’s rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. —Norma DesRoches, Warwick, Rhode Island

From the Recipe Creator: This is one of my husband's favorite recipes. Salmon is a go-to for busy nights because it cooks so quickly and goes with so many different flavors. The creamy dill sauce with cucumber tastes light and fresh. —Angela Spengler, Tampa, Florida

From the Recipe Creator: It's hard to improve on the taste Mother Nature gives to fresh green beans, but Mom has done just that for years using this green beans amandine recipe. I have always thought the crunchy almonds were a super addition. —Brenda DuFresne, Midland, Michigan

From the Recipe Creator: I work nine hours a day, so I need delicious and simple recipes like this one. My husband thinks I work hard fixing meals, but this dish is good and easy. In summer, I can my own salsa and use some to top these chops. —LaDane Wilson, Alexander City, Alabama

From the Recipe Creator: I adapted a recipe I received from a friend to make this delicious—and deliciously different—cauliflower dish. It's prepared quickly in a skillet and uses only a handful of ingredients. What a great way to take ordinary cauliflower to a whole new level! —Valerie Smith, Aston, Pennsylvania

From the Recipe Creator: Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. —Cindy Moore, Mooresville, North Carolina

From the Recipe Creator: With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.

From the Recipe Creator: This hearty pasta salad is sure to please appetites of all ages—and it serves a lot of folks! —LaVerna Mjones, Moorhead, Minnesota

From the Recipe Creator: I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. —Kallee Krong-Mccreery, Escondido, California

From the Recipe Creator: I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada

From the Recipe Creator: Radish slices add color and crunch to this fresh-tasting English pea salad. I often serve it in a bowl lined with romaine leaves, then garnish it with radish roses. —Inez Orsburn, DeMotte, Indiana

From the Recipe Creator: This authentic German potato salad recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! —Violette Klevorn, Washington, Missouri

From the Recipe Creator: I found this recipe in a newspaper and make it often. I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee. —Mary Tallman, Arbor Vitae, Wisconsin

From the Recipe Creator: I created this recipe to please everyone in my family. It's a cross between cheesecake and tiramisu, with a refreshing lemony flavor. Garnish with fresh berries if you have them on hand. —Monica Marolt, Willowick, Ohio

From the Recipe Creator: I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado

From the Recipe Creator: It's hard to believe that just five ingredients and few minutes of preparation can result in these delicate and scrumptious tarts! —Cindi Mitchell, Waring, Texas

From the Recipe Creator: Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. —Bryan Kennedy, Kaneohe, Hawaii

From the Recipe Creator: These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri

From the Recipe Creator: My husband bought an air fryer after seeing it on television. We use it at least twice a week now! The chicken recipes that we have tried are especially good because of how moist the chicken remains. We started a low-carb diet and did not want to use bread crumbs, so we tried almonds. It's become a favorite. —Pamela Shank, Parkersburg, West Virginia

From the Recipe Creator: A simple blend of syrup, orange juice and caramel topping forms the light dressing for the fresh berries and the crunchy cashews found in this sensational salad. —Taste of Home Test Kitchen

From the Recipe Creator: My sister shared this recipe, and it’s been a hit with me, my husband and our friends ever since. After working all day, I love that this dish is fast to prepare. Plus, it's irresistibly bright and delicious. —Shari Ruffalo, Watertown, New York

From the Recipe Creator: We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. —Sherri Melotik, Oak Creek, Wisconsin

From the Recipe Creator: These 2-ingredient biscuits make a satisfying accompaniment to any meal. I never made biscuits until I tried this recipe, now my husband wants them all the time! —Diane Hixon, Niceville, Florida

From the Recipe Creator: Tarragon balances the tangy flavor from lemon in the creamy sauce covering vibrant asparagus and green beans. I serve this as a side dish as well as an appetizer. —Bonnie Hawkins, Elkhorn, Wisconsin

From the Recipe Creator: I always told my sister, Karen, I’d marry a cowboy—and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. —Kendra Waterbury, East Thetford, Vermont