How to Throw a Tropical Themed Party Like a Grown Up

1. Cucumbers

I have never left cucumbers outside the fridge, but it turns out that this can cause them to become too watery. Instead, find an airtight containerand store them in your pantry or countertop. Then toss them in this colorful Greek Salad!

2. Bell Peppers

Stashing bell peppers in the fridge can actually make them lose their crunch (who knew?). For peak crispness, keep them at room temperature and enjoy within one to two days. If you're not planning to eat them that quickly, pop them in the fridge to help prevent them from going soft too soon.

3. Basil

Store your basil as you would a fresh bouquet of flowers, in a jar with water. Cold temps can cause basil leaves to turn black, so it’s better off out of the fridge.

4. Butter (And Peanut Butter!)

According to the USDA, butter is best used within a day or two at room temperature to preserve its flavor. When I lived in San Francisco, I could leave it out on the counter year-round without worrying about it melting. Now that I’m in a hotter climate, I keep it out most of the year — just not during the peak of summer. Peanut butter also does well at room temperature, staying smooth and spreadable for up to three months (after which you'll need to refrigerate it).

5. Tomatoes

I grew tomatoes in my garden for the first time last year, and nothing beats the taste of one plucked straight from the vine. To keep that juicy , sun-ripened flavor going, store your tomatoes at room temperature on the counter — not in the fridge. Cold temps can dull their flavor and texture. Try making a simple Tomato Confit recipe to drizzle over bread or pasta, yum!

6. Avocados

A friend and I were debating whether avocados belong in the fridge — turns out, they don’t. At least, not until they’re ripe. I eat one almost every day, so I go through them fast, but once they ripen, I pop them in the fridge to slow down the over-ripening. If you’re craving Avocado Toast, stash them in a paper bag to speed things up, or just let them ripen naturally in an open container on the counter.

7. Fresh Bread

If you want to get the most flavor (and life) out of your fresh bread, skip the fridge. Refrigeration actually speeds up staling. Instead, store it in a bread box or basket — somewhere that blocks light but still lets it breathe. Planning to eat it the same day? Leaving it uncovered at room temperature works just fine. Otherwise, a paper bag or the freezer are your best options.

8. Potatoes (Sweet or Otherwise)

I like to keep my potatoes and onions tucked away in the pantry where it’s cool and dark. Storing them in a paper bag at room temperature helps preserve their texture and flavor. The fridge might seem like a good idea, but it can actually do more harm than good — the moisture makes potatoes overly sweet and kind of gritty, and the humidity can cause them to mold more quickly.

9. Onions & Garlic

Onions, shallots, and garlic can become moldy when exposed to the high humidity of the refrigerator. Store them in a relatively cool, dry place in your pantry or a cabinet that’s not exposed to light. Your onions will remain fresh and ready to use whenever you need them for recipes like this Spring Veggie Galette that I make every year!

Green Goddess Salad

If you're looking for a healthy Easter side dish that still tastes amazing, this Green Goddess salad is right up your alley. The dressing is full of lemon juice, cheese, rice vinegar, and garlic for a seriously yummy side dish. (via Feel Good Foodie for Brit + Co)

Bite-Sized Eggs Benedict

Even if you're not having an Easter brunch extravaganza, we're all about breakfast for dinner, so we'll add these bites to our menu regardless. (via Brit + Co)

Mashed Cauliflower Purée

Cauliflower has become an Easter side dish fave, and this garlicky recipe (also keto!) only gives us more reasons to keep the momentum going. (via Evolving Table for Brit + Co)

Scallion & Greek Yogurt Slow-Cooker Mashed Potatoes

Despite the intricate, show-stopping appearance of these mashed potatoes, they're surprisingly easy to put together, thanks to your slow-cooker! (via Brit + Co)

Cheesy, Garlic-Roasted Asparagus

No one is going to pass up a vegetable that tastes like garlic bread... or one that's covered in cheese, at that. (via Brit + Co)

Greens & Citrus Salad with Tahini-Ginger Dressing

With plenty of veg and flavorful add-ins, this salad is clearly too legit to quit. (via Season: A Year of Wine Country Food, Farming, Family, & Friends for Brit + Co)

Keto Cheesy Brussels Sprouts With Bacon

This hearty Easter side dish is as easy as it is delicious. After all, everything is better with bacon and plenty of cheese sauce. (via Brit + Co)

Portia's Green Soup

We've been dreaming about this Bridgerton-inspired recipe, and we're pretty sure you will be, too. Avocado, cucumber, and chives give 'refreshing' a whole new meaning. (via The Unofficial Bridgerton Cookbook for Brit + Co)

DIY Potato Salad

The herbs in this potato salad make it totally spring-ready. It's also a great option for all your spring picnics and summer BBQ get-togethers! (via Brit + Co)

Roasted Broccoli

If you’re feeding a crowd of picky eaters with different dietary needs, this tasty Easter side dish is a must. It’s also vegan, paleo, and Whole30-friendly! (via Justina Huddleston for Brit + Co)

Steamed Artichoke with Garlic Butter

If someone in your crew claims that they aren’t "into vegetables," the dreamy garlic butter that's used for dunking this steamed artichoke might just be a turning point for them. They'll thank you after they've devoured this whole Easter side dish! (via Melanie Burke for Brit + Co)

Sweet Potatoes in a Blanket

Why serve crescent rolls solo when you can stuff them with roasted sweet potato wedges, caramelized onions, and melty cheese? (via Brit + Co)

Crispy Smashed Potatoes with Pink Tahini Sauce

You can’t go wrong with crispy smashed 'taters, especially when they’re served with plenty of gooey brie cheese. (via Brit + Co)

Crunchy Green Beans with Butter

Green beans might not seem like an exciting Easter side dish to bring to a potluck, but we guarantee these will be a crowd-pleaser. The original recipe makes enough for just four people, so adjust it accordingly! (via Brit + Co)

Smoked Salmon Poke Bites

These easy bites work as a side dish to your entrée, or as an appetizer that you can snack on before the rest of the fam arrives for Easter dinner. You can totally customize these babies and remove or add any ingredients that you wish. (via Sarah Anderson for Brit + Co)

Baked Artichokes With Honey Whipped Feta

Dip these baked panko-coated artichokes into a sweet and creamy honey-whipped feta cheese for all your spring holidays. Everyone's going to love it at Easter! (via Half Baked Harvest)

Cheesy Cabbage Casserole

Here us out on cabbage: when you bake this underrated veg with cheese and herbs, even kids will love it. (via Give Recipe)

Cream of Asparagus Soup

This perfect spring soup turns our favorite spring veg into the star of the show. It's full of fresh and vibrant flavors! (via The Girl On Bloor)

Roasted Golden Beet Salad with Farro

Roasted beets, farro, goat cheese, and crunchy almonds are a perfect side for a crowd and meal for everyday. (via Barley & Sage)

Toast with Oregano-Truffle Cream Cheese & Tomatoes

Inspired by breakfast in Barcelona, this simple recipe of toasted bread is topped with olive oil, tomatoes, and oregano-truffle cream cheese is so good. (via No Eggs or Ham)

Kale Stir Fry with Mushroom & Red Onion

Seasoned with balsamic vinegar and soy sauce, this simple and satisfying side dish takes just 15 minutes to make! (via Gastroplant)

Cabbage And Peas

Add a pop of spring green to your table with this bright salad made from cabbage and sweet peas. (via This Wife Cooks)

Southern Baked Mac & Cheese

If you're looking for classic, soul food on your Easter Sunday this creamy baked macaroni and cheese with a crusty top is the best! (via Pink Owl Kitchen)

Vegan Split Pea Soup

Creamy split green peas and golden potatoes made in a dutch oven is a delicious vegan meal.(via Veggie Society)

Cucumber Mint Yogurt Salad

This refreshing, creamy dish is super simple and requires just 5 minutes to make. Pair it with toasty bread or crackers for the ultimate Easter side dish! (via Forks & Foliage)

Roasted Parmesan Potatoes

Crispy potatoes are always a crowd pleaser. These oven-roasted parmesan baby potatoes are a perfect as a side dish no matter what season. (via Feel Good Foodie)

Simple Charcuterie Board

Stand out from the potluck crowd with a gorgeous charcuterie board. Amanda Wilens shows you how to build one to impress. (via Amanda Wilens)

Focaccia Bread with Roasted Garlic & Olives

This focaccia has a rich olive oil flavor with pieces of roasted garlic and Kalamata olives to add briny contrast. It makes a wonderful, carby side dish for any Easter potluck spread! (via A Spicy Perspective)

Korean Corn Cheese

Corn and mozzarella cheese makes for a delicious side dish that's fairly easy to make – and even easier to devour. (via Takes Two Eggs)

Grilled Peaches & Pimento Pizza

Bring the pizza party to the Easter potluck with this seasonal dish you can easily grill or bake. (via The Edgy Veg)

Farro Salad with Peas & Feta

This light and delicious farro salad has peas, arugula, feta, and a juicy lemon dressing. (via Culinary Hill)

Zucchini Chips

Make chips for your favorite dip from zucchini and eggplant for the best Easter potluck starter around! (via Fancy Peasant)

Creamy Vegan Ricotta Dip

Spread this tofu-based ricotta dip on toast, in a pasta dish, as a dip, or even in a lasagna. It comes together in about 10 minutes! (via Simply Quinoa)

Hot Spinach Artichoke Dip

Loaded with flavor and so much cheese, this hot spinach and artichoke dip will definitely get the Easter party started. (via Salt & Lavender)

Lemony Spring Pasta Salad

Gluten-free noodles absorb liquid more than regular pasta so keep some extra lemony dressing on the side of this springy pasta dish. (via Rachel Mansfield)

Bang Bang Cauliflower

Spicy, sweet, and incredibly easy to make, these bite-sized cauliflower bit are so good tossed in a homemade bang bang sauce. (via The Endless Meal)

Spinach and Ricotta Puff Pastry Pinwheels

This easy vegetarian appetizer recipe is made with creamy spinach, melty ricotta, salty parmesan, and earthy spinach wrapped up in flaky, buttery puff pastry. Sold! (via Cozy Cravings)

Truffle Beet Carpaccio with Pistachio And Capers

We never met a dish with capers we didn't like! Add sweet beets and arugula with the smokey marinade for a tastebud-satisfying treat. (via Chef Bai)

Vegan Caesar Salad

The vegan caesar dressing in this fresh recipe is made with tahini, lemon, and dijon mustard for a creamy, tangy, and refreshing bite! (via Two Spoons)

Mediterranean Layered Hummus Dip

Hummus topped with roasted pepper, chipotle, roasted garlic, and jalapeño cilantro is on a whole other level. (via Live Eat Learn)

Prosciutto Ricotta Toast

Toasty bread topped with crispy prosciutto and creamy ricotta, lemon, honey, and basil is a side to add to your party rotation. (via Cilantro Parsley)

Healthy Spring Roll Chicken Bowls

Serves 4

Switch things up for dinner with a deconstructed spring roll bowl — tender grilled chicken, crisp fresh veggies, and a generous drizzle of your favorite peanut sauce for a flavorful, fuss-free twist!

Ingredients:

• 4 ounces vermicelli rice noodles, cook according to pkg directions
• 1/2 pkg Perdue® Fresh Cuts Chicken Breast Strips
• 1 jar of peanut sauce
• 2 tablespoons olive oil
• Salt and pepper
• 1/2 head of green cabbage, sliced
• 1 carrot, julienned
• 2 small cucumbers, thinly sliced
• 1/2 mango, cubed
• 1 pkg mung beans
• 1 avocado, sliced
• 1 spring onion, sliced
• 1/3 roasted peanuts, roughly chopped
• Optional herbs: cilantro, mint, thai basil
• 1 lime, cut in wedges
• Hot sauce

Directions:

1. In a medium bowl, combine 3/4 cup peanut sauce (thin with a little water if too thick) and chicken breast strips to marinate for at least 30 minutes.

2. On a grill pan or sauté pan, heat oil over medium heat until shimmering. With tongs, remove the chicken from the marinade and place directly onto pan in one layer. If the pan isn’t large enough, make in batches. Season with salt and pepper.
3. Cook for 3-4 minutes per side, not moving or flipping until well browned. Chicken is ready when an insta-read thermometer reads chicken at 165℉.

4. Transfer grilled chicken to plate to rest while you assemble the bowls.

5. To assemble bowls, equally divide the rice noodles into four bowls, top with cabbage, carrot, cucumbers, mango, mung beans and avocado.

6. Add sliced chicken with any reserved juices, and top with spring onions, peanuts and herbs.

7. Drizzle with peanut sauce (thin with a little water if too thick). Serve with lime wedges and favorite hot sauce.

Zesty Chicken Skewers over Spring Salad

Serves 4

Chicken makes everything better — especially when it’s grilled to perfection and tossed into this vibrant citrus-kissed salad. Packed with spring peas, crisp asparagus, watermelon radishes, and fresh greens, it’s the perfect way to kick off a healthy spring!

Ingredients:

• 1 jar Italian or citrus dressing
• 1 pkg Perdue® Fresh Cuts Chicken Breast Diced
• 2 tablespoons olive oil
• Salt & pepper
• 1 pkg spring lettuces
• 1/4 radicchio head, torn in pieces
• 1 pkg pea shoots, optional
• 1/2 cup snow peas
• 1 watermelon radish or 1/2 bunch radishes, thinly sliced
• 1 carrot, shaved
• 2 asparagus spears, shaved
• 2 asparagus spears, 1/2” slices
• 1 pkg micro greens, optional
• Goat cheese

Directions:

1. Soak wooden skewers in water until chicken has finished marinating.

2. In a medium bowl, combine 3/4 cup Italian dressing and diced chicken breast to marinate for at least 30 minutes. Skewer 4-5 pieces of chicken onto each skewer.

3. On a grill pan or sauté pan, heat oil over medium heat until shimmering. Place skewers directly onto pan in one layer, in multiple batches. Season with salt and pepper.

4. Cook for 3-4 minutes per side, not moving or flipping until well browned. Chicken is ready when an insta-read thermometer reads chicken at 165℉.

5. Transfer grilled chicken skewers to plate to rest while you assemble the salad.

6. To assemble salad, layer each plate with lettuces, pea shoots, snow peas, radishes, carrot, asparagus and top with micro greens, freshly cracked pepper and goat cheese. Drizzle your favorite Italian or citrus dressing and enjoy!

Sheet-Pan Chicken Tacos with Spring Veggies

Serves 4

Ingredients:

• 1 tablespoons taco seasoning
• 2 tablespoons olive oil
• 1/2 pkg Perdue® Fresh Cuts Chicken Breast Strips
• 1/4 head of cauliflower, small florets
• Bunch of radishes, trimmed & quartered
• Salt & pepper
• Flour or corn tacos, grilled or warmed
• 1/4 head of red cabbage, thinly sliced
• Pickled red onions
• 1 avocado, sliced
• Cotija
• 1/4 cup Mexican Crema, or sour cream
• Fresh cilantro, chopped

Directions:

1. Preheat oven to 350ºF. In a medium bowl, combine taco seasoning, olive oil and chicken and toss to coat. On a greased (or parchment-lined) sheet pan, arrange chicken and veggies into one layer. Season liberally with salt and fresh pepper.

2. Bake for 15 minutes. Halfway through, flip the chicken. Chicken is ready when an insta-read thermometer reads chicken at 165ºF. Set aside while preparing the tacos.

3. To assemble the tacos, layer tortillas with cabbage, chicken, roasted vegetables, red onions, avocado and cotija and top with crema and cilantro.

Enjoy more Perdue® Fresh Cuts pre-cut chicken breast recipes!