Host a beautiful brunch without all of the hassle.
- Bake the tart shells for Chutney Chicken Salad the day before; store in an airtight container. Warm them in the oven about 3 minutes.
- Blanch green beans and asparagus for Herbed Dip the day before; chill in zip-top bags. Chill chicken salad up to 3 days ahead, or freeze up to 6 months.
- Make carrot soup the day before. Reheat, adding extra broth, if needed.