St. Patrick’s Day is the perfect excuse to go all in on green—whether it’s your outfit, your décor, or, in this case, your plate! This year, celebrate the holiday with a lineup of fresh and flavorful green dishes that are as delicious as they are festive. From vibrant salads to zesty desserts, these recipes bring a lucky touch to every bite.
Whether you’re hosting a festive gathering or just treating yourself, these dishes are sure to bring a little extra luck to your celebration. Grab your green and get cooking—St. Patrick’s Day has never tasted this good!
Chicken Caesar Toast
Cook time: 10 min
Ingredients:
- Romaine
- Rotisserie chicken
- Caesar dressing
- Bread of choice
- Olive oil
Instructions:
- Heat a pan over medium. Drizzle olive oil over your bread, then fry in the pan until browned.
- While the bread is frying, chop the romaine and place in a bowl. Add chopped rotisserie chicken and Caesar dressing, then toss until the salad is fully coated in the dressing.
- Top the fried bread with Caesar salad.
Fluffy Key Lime Pie
Cook time: 5 min (plus 2 hours of cool time)
Ingredients:
- ¼ cup boiling water
- 1 packet of lime jello
- 1 container of key lime yogurt
- 1 tub of cool whip
- 1 graham cracker crust
Instructions:
- In a large bowl, combine the water and jello. Whisk until the gelatin is dissolved, then add the key lime yogurt and whisk once more.
- Fold in the cool whip, and once the mixture is fully combined, pour it into the pie crust.
- Refrigerate for two hours, then serve!
Simple Kale Salad
Cook time: 10 minutes
Ingredients:
- Kale
- Olive oil
- 2-3 lemons
- Grated parmesan
- Salt
- Pepper
- 2 garlic cloves, minced
- Panko breadcrumbs
Instructions:
- Add olive oil, juice of 2 lemons, salt, pepper, and minced garlic to a large bowl. Whisk until well combined, then taste and add more lemon or seasonings as needed.
- Tear the kale leaves into bite sized pieces and add to the bowl. Using your hands, toss and massage the kale in the dressing until it’s soft, about 4-5 minutes.
- Add panko breadcrumbs and a drizzle of olive oil to a pan over medium heat. Stir occasionally until the breadcrumbs are evenly toasted. Add the breadcrumbs to the salad bowl.
- Sprinkle grated parmesan over the salad. Toss, distributing the cheese and breadcrumbs throughout.
- Serve and enjoy!
Honey Glazed Brussel Sprouts
Cook time: 35 min
Ingredients:
- 1½ lb brussels sprouts, trimmed and halved
- ¼ cup extra-virgin olive oil
- ½ tsp kosher salt, plus more
- Freshly ground black pepper
- ¼ cup honey
- ⅓ cup sherry vinegar or red wine vinegar
- ¾ tsp crushed red pepper flakes (optional)
- 3 Tbsp unsalted butter
- 3 scallions, thinly sliced on a diagonal
- 1 tsp finely grated lemon zest
Instructions:
- Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
- Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
- Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
- Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
- Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.
Limeade
Cook Time: 5 mins
Ingredients:
- ½ cup sugar
- 1 cup warm water
- 1 cup lime juice
- 3 cups cold water
Instructions:
- Combine the sugar and warm water in a pitcher, and stir until the sugar is fully dissolved.
- Stir in the lime juice, then add the remaining 3 cups of cold water.
- Serve over ice.
Grape Salad
Cook Time: 10 min
Ingredients:
- 4 lbs seedless red and green grapes
- 1 package cream cheese, softened
- 1 cup sour cream
- 3 Tbsp sugar
- 2 tsp vanilla
- 3 tbsp brown sugar
- 3 tbsp chopped pecans
Instructions:
- In a large bowl, mix together the cream cheese and sour cream until smooth. Add the sugar and vanilla, then stir until blended.
- Fold in the grapes.
- Refrigerate until serving. Top with brown sugar and chopped pecans just before serving.
Pesto Egg Toast
Cook Time: 15 min
Ingredients:
- Bread
- Pesto
- Egg
- Olive oil
- Red pepper flakes
Instructions:
- Put olive oil in a pan over medium heat, and toast your bread on both sides. After your bread is toasted, turn the heat to medium low and put a heaping spoonful of pesto into the pan.
- Crack an egg into the pesto, and cook to your liking.
- While the egg is cooking, slice your avocado and top the toast with the slices. Place the egg on top, and scoop any remaining pesto from the pan over the egg.
- Sprinkle with red pepper flakes, and enjoy!
Iced Matcha
Cook Time: 5 min
Ingredients:
- Matcha powder
- Honey
- Milk
- Ice
Instructions:
- Put 1 tsp matcha powder to a small bowl. Add honey to taste.
- Pour in about 3 tablespoons of hot water, and whisk until blended.
- Fill a cup with ice, then add milk.
- Top it off with the matcha mixture, and stir to combine.
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