Lifestyle Home & Decorating Bridal Shower Recipes By InStyle Editors InStyle Editors Facebook Instagram Twitter Our editors and writers comprise decades of expertise across the beauty, fashion, lifestyle and wellness spaces in print and digital. We prioritize journalistic integrity, factual accuracy, and also having fun with every story we share. InStyle's editorial guidelines Updated on March 26, 2015 @ 10:27AM Pin Share Tweet Email Trending Videos Photo: . Bridal Shower Recipes 01 of 04 Asparagus-Leek Soup and Chicken Wraps Maura McEvoy Serves 8 Asparagus-Leek Soup 2 tbsp. unsalted butter3 medium leeks, cleaned and chopped (white part only)2 garlic cloves, minced4 cans (14 y oz. each) chicken broth2 bunches asparagus, trimmed and cut in 1" piecesy cup heavy cream (can substitute plain low-fat yogurt)Salt and pepper to tasteMinced chives for garnish Heat butter in large pot over medium heat. Add leeks and garlic; sautae until softened, 5-7 min. Add chicken broth and asparagus and bring to boil; reduce heat and simmer 12-15 min. With handheld immersion blender, puraee until smooth. Stir in cream. Season with salt and pepper; garnish with minced chives. Chicken Wraps with Roasted Tomato and Goat Cheese Serves 8 3 large plum tomatoes, sliced 2 tbsp. olive oil, dividedSalt and pepper¾ cup (about 5 1/3 oz.) goat cheese, softened2 tbsp. minced chervil2 boneless, skinless chicken breasts (about ¾ lb.)1 y cups shredded romaine lettuce4 8" flour tortillas Heat oven to 300° F. Line sheet pan with foil; place tomato slices in single layer. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper. Bake until slices have shriveled slightly, about 30 min. In a small bowl combine goat cheese and chervil. Heat remaining 1 tbsp oil in medium nonstick skillet over medium high heat. Add chicken and sautae 8-10 min., turning once. Place chicken on cutting board and let rest 5 min; cut into very thin slices. To assemble, heat each tortilla for 10 seconds in microwave to soften, then place in a clean work surface. Spread with cheese, then top with lettuce, tomato and chicken. Roll tortillas tightly; wrap in plastic wrap and chill. When ready to serve, remove from plastic; cut diagonally into 1" pieces. 02 of 04 Seared Tuna on Daikon Maura McEvoy Serves 8 2 tbsp. soy sauce2 tbsp. sesame oil1 tbsp. fresh lemon juice½ tsp. pepper½ lb. sushi-quality tuna½ cup sour cream2 tsp. wasabi pasteSalt1 daikon radish (about 6 oz.), peeled and sliced diagonally (can substitute unpeeled cucumber)Minced cilantro and/or black sesame seeds for garnish Combine soy sauce, sesame oil, lemon juice, and pepper in resalable plastic bag. Add tuna and refrigerate 1-2 hrs, turning several times. In bowl combine sour cream and wasabi paste; chill. Coat nonstick skillet with nonstick cooking spray and heat over medium-high heat. Remove tuna from marinade and season with salt. Sear tuna for about 2 min. on each side. Cool. Cut tuna against the grain into thin slices; top each piece of daikon with wasabi cream then tuna and a final dollop of cream. Garnish and serve. 03 of 04 Carrot Cupcakes with Cream Cheese Frosting . Makes 18 regular and 18 mini cupcakes 2 cups all-purpose flour2 tsp. baking powder1 tsp. baking soda1 tsp. ground cinnamon1/2 tsp. salt1/2 tsp. ground nutmeg4 eggs1 1/3 cups sugar1 cup vegetable oil2 cups shredded carrots1 cup golden raisins8 oz. cream cheese, at room temperature3 tbsp. light corn syrup2 1/4 cups confectioners' sugar1 tsp. vanillaRed and blue food coloring Heat oven to 350ºF. Line a standard 12-cup muffin panand a mini muffin pan with paper liners. In a large bowl sifttogether flour, baking powder, baking soda, cinnamon, salt andnutmeg. In medium bowl with electric mixer beat eggs, sugar andvegetable oil for 2 min. or until well blended. Beat flourmixture into eggs until just blended. Stir in carrots andraisins. Spoon batter into cups, filling each about two-thirds. Bake standard cupcakes 20-23 min. and minis for 15 min. or untila wooden pick inserted in the center comes out clean. Cool onwire racks for 5 min. Remove from pans; cool completely. Repeatwith remaining batter. In medium bowl with electric mixer beattogether cream cheese and corn syrup. Add confectioners' sugar;beat until smooth, adding more confectioners' sugar if needed tothicken. Add vanilla. Divide frosting into 3 bowls. Leave onebowl white. Tint second bowl of frosting light lavender, using 2red and 1 blue drops of food coloring. Tint third bowl a darkerlavender with 5 red and 2 blue drops. Mix well. Frost cupcakes. 04 of 04 Party In Style . Select your favorite from our exclusive In Style invitations on Evite and make your bridal shower a day to remember! And don?t forget to share the photos of your revelries on our Your Style pages!